Wesson Recipes

Citrus Pomegranate Sufganiyot (Israeli Doughnuts)

40oz Wesson Vegetable Oil Bottle

Makes 16 servings

If there’s one sweet treat we look forward to every holiday season, it’s Sufganiyot- Hanukkah jelly-filled doughnuts. From the gooey sweet filling and pillowy soft dough, to the powdery icing sugar dusted on top, we simply can’t get enough. Sufganiyot (pronounced soof-gahn-eeyot) are quite versatile, and are delicious filled with jelly, custard, or chocolate. What’s our favorite way to enjoy these festive doughnuts? Freshly made right in our own kitchen, and filled with a vibrant, sweet citrus and pomegranate jelly. Not only are these jelly-stuffed doughnuts a sweet treat the whole family will enjoy, the deep-frying commemorates the miracle of Hanukkah, specifically the oil that kept the menorah burning for 8 days instead of 1. Celebrate Hanukkah with these wonderfully soft doughnuts, fried to a light and fluffy consistency- thanks to Wesson’s neutral taste and perfected frying abilities.

  • Gluten
  • Ingredients

    Citrus Pomegranate Jelly
    Pomegranate juice 1 1/2 cups.
    Granulated sugar 1/2 cups.
    Fresh orange juice 3 tbsp.
    Fresh lime juice 2 tbsp.
    Cornstarch 1/4 cup.
    Cold water 1/4 cup.
    Instant yeast 1 1/2 tbsp.
    Sugar, divided 1/4 cup.
    Warm water 1/2 cup.
    Wesson Vegetable Oil 2 tbsp.
    Egg 1 each.
    All-purpose flour 2 1/2 cups.
    Ground nutmeg 1/2 tsp.
    Salt 1/2 tsp.
    Wesson Vegetable Oil 5 cups (or enough to fill pot 3 inches).
    Icing sugar 1/4 cups (for dusting, use as desired).


    Citrus Pomegranate Jelly

    In a small pot, combine pomegranate juice, sugar, orange juice and lime juice. Bring to a boil over medium heat, whisking until sugar is dissolved. Reduce heat to simmer. In a small bowl, mix cornstarch and water until combined. Slowly whisk in cornstarch into juice mixture. Cook for 1 to 2 minutes or until thickened. Remove from heat and allow to cool completely.


    In a small bowl, whisk yeast, 1 tbsp of the sugar and warm water (100-110°F). Let stand 10 minutes or until foamy. Whisk in remaining sugar, Pure Wesson Vegetable Oil and egg.

    In the bowl of a stand mixer, combine flour, nutmeg and salt. Pour yeast mixture on top of flour mixture; mix with dough attachment on low speed until dough comes together, about 10 minutes (it will be a bit sticky). If dough seems dry, add water 1 tsp at a time. If it seems too wet, add flour 1 tsp at a time.

    Place dough in a greased large bowl. Cover with a damp tea towel; let raise in warm draft-free place for 1 hour or until doubled in size.

    Scrape dough out of bowl onto floured surface. Roll out dough to about 1/2-inch thick. Dip a 3-1/2-inch round cookie cutter in flour; cut out Sufganiyot by firmly pushing down and slightly twisting, if needed. Place on parchment lined baking sheet. Lightly dust with flour; cover with a clean dry tea towel for 45 minutes.

    Heat Pure Wesson Vegetable Oil in a large pot to 325°F. (Best to use a candy thermometer or deep-frying thermometer for accurate temperature.)

    Carefully place a few dough pieces at a time in the oil; fry until lightly golden, flipping with a spatula after 1 minute. Transfer to parchment lined baking sheet to cool completely. Repeat with remaining dough.

    Assembly Method
    Using the thin end of a spoon or a chopstick, carefully make a hole in the side of the Sufganioyt, gently moving side to side to make a “pocket” for the jelly. Using a piping bag fitted with a plain tip, pipe jelly into Sufganiyot until filled. Do not overfill doughnuts. Dust with icing sugar and serve.
    Sufganiyot can be filled with many different fillings, such as chocolate, jam, or custard. Experiment with this recipe to your liking. Other citrus fruits, such as mandarines, lemons, or blood oranges would add great flavor.