Peanut Butter & Jelly Sufganiyot

Peanut Butter & Jelly Sufganiyot


For the sufganiyot:

1½ tablespoons dry yeast

1 teaspoon sugar


½ cup lukewarm water

2½ cups all-purpose flour

¼ cup sugar

2 large eggs

2 tablespoons unsalted butter, room temperature

½ teaspoon ground nutmeg

2 teaspoons salt

Vegetable oil for frying

For the glaze:

2 tablespoons milk

2 tablespoons creamy peanut butter

1 cup powdered sugar

1/4 cup chopped, salted peanuts

For the filling:

1½ cups raspberry jam 


Combine yeast, 1 teaspoon sugar and water in a small bowl. Mix gently and allow to sit until top gets foamy, around 5 to 10 minutes.

In a stand mixer fitted with dough hook, add flour, sugar, eggs, butter, nutmeg and salt. Add yeast mixture and mix on low for 2 minutes. Increase speed and mix another 5 minutes. You can also do this by hand with a wooden spoon, which will take slightly longer.

Place dough in a greased bowl. Cover with a damp towel and allow to rise 2 ½ to 3 hours. 

Roll out dough on a lightly floured surface. Using a round biscuit cutter or drinking glass, cut rounds. Place on a large plate, cover with plastic wrap and allow to rise another 20 minutes.

While doughnuts are rising again, whisk the milk, peanut butter, powdered sugar and chopped peanuts together to make the glaze. 

In a large skillet, heat vegetable oil over medium heat until a thermometer reads about 370 degrees. Fry each round for 30 to 40 seconds on each side. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Immediately spoon peanut butter glaze over the top. 

Fill a pastry bag with jam and cut tip. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Wiggle the toothpick around a bit to open up the inside of the doughnut. Fit the pastry bag into the hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Add an extra dot of jam on top if desired. 

Makes 10-12 sufganiyot.