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Israeli Doughnuts

Course Dessert
Cuisine Israeli
Prep Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 12 minutes
Servings 25 doughnuts
Author International Cuisine


  • 2 cups all-purpose flour plus more for dusting the baking sheet and rolling out the dough
  • 1/4 cup granulated sugar
  • 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
  • 1/2 teaspoon fine salt
  • 2 large egg yolks
  • 3/4 cup warm whole milk 105°F to 115°F
  • 2 tablespoons unsalted butter 1/4 stick, at room temperature
  • 6 cups 1 1/2 quarts vegetable or canola oil, for frying, plus more for coating the bowl
  • 2/3 cup smooth jam or jelly
  • Powdered sugar for dusting


  • Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine.
  • Add the yolks and milk and mix, using the hook attachment, on medium-low speed, about 1 minute.
  • Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.
  • Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil.
  • Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  • Lightly flour a baking sheet; set aside.
  • Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick.
  • Using a 2-inch round cutter or a small glass, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart.
  • Gather the dough scraps into a ball and roll out again, stamping rounds until you have 25 total on the baking sheet.
  • Cover loosely with plastic wrap or a damp towel.
  • Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.
  • Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer.
  • Alternatively you can use a deep fryer set to 350 if you have one.
  • Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside.
  • Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.
  • Using a flat spatula very carefully transfer the dough rounds, one at a time, into the oil, Put as many will fit comfortably leaving about 1" around them make sure to not overcrowd them.
  • Keep the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more.
  • Remove with a slotted spoon to the wire rack.
  • Repeat with the remaining dough rounds.
  • When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center.
  • Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.