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Recipe Collection

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Totally Sweet Chocolate-Filled Sufganiyot

Totally Sweet Chocolate-Filled <em>Sufganiyot</em> Related:   Chanukah, dairy, desserts & sweets, Israel & Middle East, kid-friendly

Prep time: 20 minutes + overnight refrigeration + 20–30 minutes rising

Cook time: 15–20 minutes

Yield: 4–6 servings

This recipe was developed by New York City pastry chef Keyin Fulford, inspired by a recipe from Peace, Love and Chocolate. The recipe is reprinted here with permission from Divine Chocolate’s website. Photo credit: Rebecca Siegel via Creative Commons License.


  • ¾ cup warm water
  • 1 tablespoon active dry yeast
  • 2½ cups all-purpose flour, plus more for your work surface
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • ¼ cup raspberry jam
  • ¼ cup Divine 70% Bittersweet or Milk Chocolate, broken into pieces
  • Peanut oil, for frying


  • In a large metal bowl, stir together warm water and yeast. Let stand until foamy, around 5 to 7 minutes. Add ¾ cup flour, ¼ cup sugar and salt; mix until well combined. Add egg yolks and remaining 1¾ cups flour and vanilla extract. Mix until combined, then knead dough in bowl. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in butter.
  • Transfer dough to a well-oiled bowl; turn dough several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
  • About 30 minutes before you’re ready to form doughnuts, remove dough from refrigerator to come to room temperature. On a lightly floured work surface, roll out dough into an 11-inch square about 1/8-inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 rounds, dipping cutter in flour as needed to prevent sticking. Re-roll scraps and cut out about 16 more rounds.
  • Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mount ½ teaspoon jam or chocolate bar pieces in center, or both. Top with another round and press edges to seal. Repeat process with remaining rounds. Transfer to prepared baking sheet; let doughnuts rise until puffy, 20 to 30 minutes.
  • Heat a few inches of oil in a large (4- to 5-quart) heavy pot until it registers 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 to 5, carefully slip doughnuts into hot oil. Fry, turning once until golden brown, about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.
  • Place remaining ½ cup sugar in a medium bowl. While doughnuts are still hot, toss them in sugar, turning to coat. Serve immediately.

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