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Zoe Francois' Sufganiyot, Jelly-Filled Doughnuts

Sufganiyot, Jelly-Filled Doughnuts

byZoë François
Total 4 hours (includes rising and cooling times)
Active 60 mins
Makes 12 doughnuts
Special Equipment
a deep-fry thermometer, a pastry bag, a Bismarck tip
Special Equipment
a deep-fry thermometer, a pastry bag, a Bismarck tip
Ingredients
Dough
  • 1/2 cup milk, warm
  • 2 tablespoons granulated sugar
  • 2 teaspoons granulated yeast
  • 1 1/2 teaspoons kosher salt
  • 3 large eggs, at room temperature
  • 3 1/3 cups (425 grams) all-purpose flour, plus more for dusting
  • 1 1/2 sticks (170 grams) unsalted butter, cut into tablespoons, at room temperature
  • Mild-flavored oil, such as vegetable oil, for frying
Topping
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 cup confectioners’ sugar (optional)
Filling
  • 1 cup jam, jelly or preserves
    Directions
    1. To make the dough: Pour the milk into the bowl of a stand mixer. Add the granulated sugar, yeast, salt, and eggs, stir to combine. Dump in the flour and, using the paddle attachment, mix the dough on low speed until it comes together in a shaggy ball. While mixing the dough, drop in the butter a tablespoon at a time.
    2. Turn the mixer up to medium high and mix the dough for 3 minutes, more if you can still see chunks of butter. Scrape down the bowl, cover with plastic and allow the dough to double in size, about 2 hours.
    3. Pour the dough out onto a well floured surface. Shape the dough into a round and divide the dough into 12 pieces, cutting it like a pizza with a bench scraper.
    4. Form each piece into a ball and transfer to a baking sheet lined with a silicone baking mat or parchment paper. Cover with plastic and let rest until doubled in size, about 1 hour.
    5. To make the topping: Mix together the granulated sugar and cinnamon in a small bowl. Set aside.
    6. To make the doughnuts: In a heavy-bottomed medium pot, heat about 3 inches of oil over medium heat until it reaches 375°F on a thermometer. Line a plate with paper towel. Once the oil is hot, carefully slide the dough into the oil – only put a few in at a time, so they have plenty of room to float. Allow to fry for about 3 minutes, then flip them over to cook the other side for another 3 minutes. It’s best to cut one open and check to make sure the inside is cooked, then you’ll have the proper fry time for the rest of the batch.
    7. Drain the doughnuts on the paper towel for a minute, then dredge them in the cinnamon-sugar mix. Repeat with the rest of the dough.
    8. To fill the doughnuts: Once the doughnuts have cooled slightly, fill a pastry bag fitted with a Bismarck tip with the jam. Pierce the side of a doughnut with the Bismarck tip and fill with jam. Repeat with the remaining doughnuts.
    9. If you’re using the confectioners’ sugar coating, fill the doughnut first before dredging it in the confectioners’ sugar.