Yeast Doughnuts Filled With Sour Cherry Jam Or Chocolate Ganache

"Sour cherry jam or chocolate ganache?"
-- @quince_mn

A Note from Feedfeed

Sufganiyot are a classic Hanukkah treat and these filled doughnuts are the perfect example! Packed with either sour cherry jam, chocolate ganache, or a little bit of both, it's all of the fried goodness you'd want in a holiday treat! 

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  • Recipe Card
Prep time 4hrs
Cook time 15mins

Recipe Card

For the Doughnuts


  • 1 1/4 cups lukewarm water, about 100°F
  • 3 teaspoons active dry yeast
  • 2/3 cup, plus 2 teaspoons sugar, divided
  • 5 cups flour
  • 1 1/2 teaspoons kosher salt
  • 3 eggs
  • 1/2 cup grapeseed oil, plus more for frying
  • Granulated sugar, for coating
  • Sour cherry jam, for filling

For the Chocolate Ganache


  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 cups bittersweet chocolate discs
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 tablespoon brandy, optional
  • 1 teaspoon vanilla extract

For the Doughnuts


  • Step 1

    In the bowl of a stand mixer fitted with a paddle attachment, combine water, yeast and 2 teaspoons of sugar. Let sit for 15 minutes or until foamy.

  • Step 2

    In a medium mixing bowl, whisk eggs and 1/2 cup of oil until combined.

  • Step 3

    In another bowl, combine remaining sugar, flour and salt.

  • Step 4

    When yeast is activated, add the egg mixture and turn on medium speed until combined. Then add the flour mixture and combine on the same speed. Switch to a dough hook and knead the dough, adding more flour if necessary for 10 minutes or until dough is smooth and only slightly sticky.

  • Step 5

    Oil a bowl and add the dough and cover with plastic wrap; let rise in a warm-room temperature place for 2 hours.

  • Step 6

    After rising, you can place dough in the refrigerator for 1 day before proceeding or continue immediately. When ready to make the donuts, roll out dough on a floured surface to a 1/2 inch thick. Cut out 2 inch rounds.

  • Step 7

    Heat 5 cups (or about 1 1/2 inches) of grapeseed oil in a large Dutch oven until a thermometer reads 350°F. Adjust heat through the frying process to try to keep temperature around 350°F.

  • Step 8

    Carefully add dough rounds to oil in batches and fry a few minutes on each side until dark golden brown. Remove from oil and let rest 30 sec on a wire rack. Then roll still warm donuts in granulated sugar to coat. Let cool completely before filling.

  • Step 9

    To fill, place jam and/or ganache in pastry or plastic bags fitted with a thin pastry top. Poke a hole with top into the donut and fill until it starts to ooze out of hole. Continue with remaining donuts and enjoy!

For the Chocolate Ganache

  • Step 1

    In a medium saucepan, bring cream and milk to a simmer. Remove from heat and add chocolate. Let sit for 1 minute and then stir until smooth. Add remaining ingredients except vanilla and brandy and place back over medium heat, stirring until the mixture simmers. Add vanilla and brandy, if desired, and whisk to incorporate. Let cool completely and then chill.