Sufganiyot with Cranberry Jam

Miriam Szokovski,

This year [2013] we have the rare opportunity to celebrate Chanukah and Thanksgiving simultaneously for the first time since the early 1900s, definitely an occasion worth taking advantage of from a culinary standpoint.  Chanukah, meet Thanksgiving.  Thanksgiving, meet Chanukah!

Sufganiyot - jelly doughnuts - are synonymous with Chanukah.  Try filling them with this easy, homemade cranberry jam for a seasonal twist.

Food Editor's note: Thank you to our friends at Chabad for this and other recipes for "Thanksgivikkuh 2013." 

Dough Ingredients:

4 1/2 tsp. dry yeast
1/4 cup warm water
1 1/2 cups soy or almond milk
3/4 cup sugar
1 tsp. salt
2 eggs
6 tbsp. margarine, melted
6+ cups flour
Oil for frying
Confectioners' sugar for dusting

Cranberry Jam Ingredients:

6 oz. fresh or frozen cranberries
1.5 cups sugar
1 cup water


1.  Place yeast, warm water and 1 tsp. sugar in bowl. Let sit for 10 minutes until bubbled.
2.  Mix yeast mixture, sugar, margarine, eggs, salt, sugar and soy/almond milk with 2 cups of flour on a low speed.
3.  Slowly add in the rest of the flour until the dough is no longer sticky. It should feel somewhat like a bread dough.
4.  Knead for 5 minutes, then cover the bowl with a damp cloth and let rise approximately 1 hour, until dough has doubled in size.
5.  Roll out the dough approximately 1/2 inch thick, cut circles (use the mouth of a glass, or a round cookie cutter) and let rise 30 minutes.
6.  Heat oil in a frying pan or pot. Drop in a few doughnuts at a time. Flip each doughnut so each side can brown.
7.  Remove from oil and drain on a paper towel.
8.  To make the cranberry jam, combine all ingredients in a saucepan. Bring to a boil and simmer 20-30 minutes until slightly thickened. Blend slightly, but make sure to still leave some pieces for texture. Pour into a glass jar to cool.

To assemble the doughnuts, use a sharp knife or pointed spatula to poke a small hole in the side of each doughnut. Fill a Ziploc bag with 1/2 cup of the jam and cut a small hole at the corner. Stick the Ziploc corner into the hole and squirt out approximately 1 tsp. jam into each doughnut. Using a fine-mesh strainer, sprinkle confectioners' sugar over the top of each doughnut. Eat and enjoy!

About Miriam Szokovski
Miriam Szokovski is the Australian-born editor of, the food site of the largest Jewish information website. Miriam, an author and food writer, has been providing quality Kosher cooking recipes and essays to various audiences for years. She recently launched a blog, Cook It Kosher, on

About is the largest Jewish faith-based website with 1.8 million unique monthly visitors and tens of thousands of articles covering all areas of Judaism.  It serves as Judaism’s homepage for millions since the late 1980s.

Sufganiyot with Cranberry Jam