Hanukkah is here, and so are the delicious foods that come along with it! This recipe is for a traditional Hanukkah dish called sufganiyot, which are scrumptious jelly donuts! Member’s Mark™ Sea Salt adds a subtle touch of umami to this super sweet treat. Let’s get the party started!

Options for the Filling

Sufganiyot are all about the sugary exterior and an ooey, gooey filling. While fruit preserves, such as raspberry or strawberry, are the traditional choice, this is your chance to get creative!

Classic & Traditional

Strawberry or raspberry jam (the classic)
Apricot jam
Plum jam
Rose jam (very traditional in some communities)
Honey (especially for a lighter, old-style version)

Creamy & Custard

Vanilla pastry cream
Chocolate pastry cream
Dulce de leche
Coffee or mocha cream
Halva cream
Mascarpone + vanilla
Ricotta + honey + citrus zest

Chocolate Lovers

Nutella
Dark chocolate ganache
Milk chocolate cream
White chocolate + raspberry
Chocolate tahini

Nutty & Middle Eastern–Inspired

Pistachio cream
Almond cream
Peanut butter + chocolate
Tahini + honey
Date spread (silan)

Fruity & Fresh

Lemon curd
Orange curd
Passion fruit curd
Mango or guava jam
Berry compote
Apple cinnamon filling

Boozy / Grown-Up

Baileys or Irish cream
Rum chocolate
Amaretto cream
Espresso liqueur cream
Red wine–poached pear purée

Fun & Creative

Cheesecake filling
Cookies & cream
Biscoff spread
Matcha cream
Salted caramel
S’mores (chocolate + marshmallow fluff)

Tips for Piping the Filling

Before You Pipe

Cool completely. Warm donuts melt fillings and cause leaks.
Match the filling texture. It should be smooth, lump-free, and pipeable—thick enough to hold shape but soft enough to flow.
Strain jams & curds. Seeds or chunks clog tips.

Tools That Help

Piping bag (reusable or disposable)
Long round tip (Bismarck or #230 if you have one; otherwise a medium round tip works)
Chopstick or skewer (to create an entry hole if needed)

How to Pipe (Step-by-Step)

Make one clean entry point on the side or top (side looks more professional).
Insert the tip deep into the donut, almost to the center.
Start squeezing gently, then slowly pull the tip back as the donut fills—this spreads filling evenly.
Stop when you feel resistance or see a slight bulge.
Don’t overfill. A donut should feel pleasantly heavy, not tight.

Quantity Guide

Standard donut: 2–3 tablespoons filling
Mini donut: 1–1½ tablespoons

Pro Techniques

Fill from two sides for very large donuts.
Practice on one “tester” donut to check flow and quantity.
Wipe the tip between donuts to keep things neat.
Sugar after filling, not before, to avoid sticky messes.

Common Problems & Fixes

Donut splitting: Filling too thick or too much pressure—loosen with a little cream or juice.
Filling leaking out: Hole too big or donut still warm.
Uneven pockets: Tip not inserted deep enough; always fill from the center outward.

No Piping Tip?

Use a zip-top bag with a small corner snipped
Or inject with a squeeze bottle

Hanukkah Sufganiyot (Jelly Donuts)

Hanukkah is here, and so are the delicious foods that come along with it! This recipe is for a traditional Hanukkah dish called sufganiyot, which are scrumptious jelly donuts! Let's get the party started!

Servings

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Ingredients

1½ cups Lukewarm milk
2¼ tsp Instant yeast
¼ cup Member's Mark™ Granulated Sugar
4 cups Unbleached all-purpose flour
½ tsp Member's Mark™ Sea Salt
6 tbsp Unsalted butter melted and cooled
1 large Egg room temperature
1 cup Member's Mark™ Powdered Sugar
1 cup Strawberry preserves or filling of your choice
4-5 cups Member's Mark™ Vegetable Oil for frying

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Instructions

In a large bowl or a bowl of a standing mixer, add ½ cup of the milk, then sprinkle on the yeast and one tablespoon of Member's Mark™ Granulated Sugar. Let sit for 10-15 minutes until frothy.
To the yeast mixture, add the flour, Member's Mark™ Sea Salt, and the rest of the sugar. Mix using the paddle attachment on low, while drizzling in the rest of the milk, the melted butter, and egg.
Once you have a shaggy dough with no dry flour, replace the paddle attachment with the hook attachment. Mix on medium speed until the dough is smooth and sticky and comes clean from the sides of the bowl.
Place the dough in a greased large bowl, grease the top, then cover with plastic wrap and place in a warm area for about 90 minutes, until doubles in size.
Punch the dough to release the air, divide the dough into ten pieces, roll each piece into a ball, and place the dough balls on a 4×4-inch parchment paper.
Place the dough in a warm place for about two hours until doubled in size.
In a large and wide pan, add the oil and heat it to 320℉.
Carefully add 3-4 donuts (do not overcrowd) and fry for three minutes on each side.
Use a slotted spoon to flip the donuts onto a plate lined with paper towels. Let them rest for 10-15 minutes.
Generously dust the donuts with the powdered sugar. Use a piping bag to fill the donuts from the top with the preserves, or your choice of filling. Serve immediately.

Course: Snack

Keyword: fried, hanukkah, holiday, jelly donuts, sufganiyot