the Best Chanukkah Jam Doughnuts

  • the Best Chanukkah Jam Doughnuts
  • the Best Chanukkah Jam Doughnuts
  • the Best Chanukkah Jam Doughnuts
  • the Best Chanukkah Jam Doughnuts
Ranking: 2 more votes required!

Rated 5 out of 5 based on 3 votes


  • 550 g plain flour
  • 4 g dry yeast
  • 350 ml cold water
  • 500 g plain flour
  • 20 g salt
  • 140 g sugar
  • 10 x egg yolks
  • 40 g dry yeast
  • 110 ml milk
  • 1 Tbls vanilla extract
  • 2 Tbls brandy
  • 130 g soft butter


Makes about 30-32 doughnuts (~60g each).

Make the sourdough base:
(first 3 ingredients on the list)
Mix the yeast with the water, add the flour and knead into a ball. Give it a rest for an hour or two outside of the refrigerator.

Make the dough:

Place the rest of dough ingredients except the butter in the mixer bowl and start the mixer on law speed with the dough hook, add the sourdough and continue kneading for 20 minutes.
Add the butter in small cubes and continue kneading until the dough is soft and shiny and doesn’t stick the the bowl sides.

Cover the bowl with a damp towel and let the dough prove in a warm place for about an hour, until it doubles in size.

Make the doughnut balls:

Remove the dough from the bowl and work it a bit to get the air out. If you want small donuts cut pieces weighing 40 grams, if you want large, 60 g. Take a piece of dough and form a smooth ball, continue till all the dough is rolled into balls. place the balls on a tray covered with cling wrap or dusted with flour so they won’t stick to the surface. let it prove again till double the size of the balls.

deep fry at a temperature of 160 degrees (medium heat – high). Donuts are ready when they are light brown and white stripe across their scope (about 2 minutes for each side).

Let cool and fill them up with strawberry jam using a syringe or a piping bag with a thin nuzzle.
Dust with icing sugar and serve.

this dough had a huge amount of yeast in it. this is not a mistake and this is what gives it the unique flavour.

doughnuts are always better on the same day so if you’re making alot and want to keep them, don’t fill them up with the jam until after you warm them up.

Can fill them up with pastry cream as well and cover with melted chocolate.

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  • Yum – these look amazing!!!


    by Megan OBrien on 30/12/2012, 12:03
    Megan OBrien
  • Yum!


    by Sarah Lewis on 30/12/2012, 12:29
    Sarah Lewis
  • Thanks, they are very rich but I’m sure you’ll love them. let me know how they turned out :)


    by Miri Molcho on 07/01/2013, 07:19
    Miri Molcho
    • yeah, these are the right amounts, it’s also makes alot of doughnuts so i guess you can cut it by half if you need… :)


      by Miri Molcho on 15/04/2013, 08:30
      Miri Molcho
  • When I watching that doughnut, I am already eating them.Very yummy.


    by ANNA LINHART on 17/03/2013, 15:58