Air Fryer Sufganiyot (No-Yeast Jelly Donuts)

These air fryer sufganiyot are my shortcut to the jelly donuts everyone wants on Hanukkah. There’s no yeast, no waiting for dough to rise, and no pot of hot oil on the stove. A quick stovetop dough puffs up in the air fryer, gets filled with strawberry jam, and is finished with a snowfall of powdered sugar. They’re ready in about 25 minutes, so you can make a fresh batch any night of the holiday.

If you’ve made my Air Fryer Cream Puffs, this dough will feel familiar. It’s the same kind of pastry, filled the way a jelly donut is.

What Are Sufganiyot?

Sufganiyot (one is a sufganiyah) are jam-filled donuts and the most popular Hanukkah treat in Israel. In the weeks before the holiday, bakeries there fill their cases with them, from classic strawberry jam to custard, chocolate, and dulce de leche.

They’re eaten on Hanukkah for the same reason latkes are: fried foods honor the story of the oil that burned for eight nights. Traditional sufganiyot are made from a soft yeast dough that rises, then gets deep-fried and filled.

Air Fryer Sufganiyot vs. Traditional Israeli Donuts

This recipe isn’t a yeast donut, and I’d rather tell you that up front.

• Traditional sufganiyot use an enriched yeast dough. They need time to rise and are deep-fried, which gives a pillowy, bready doughnut.
• These air fryer sufganiyot use a choux-style dough made on the stovetop. It needs no yeast and no rising, and air-fries in 15 minutes. You get a golden, lightly crisp shell with a soft, hollow center that holds plenty of jam.

If you want classic Israeli donuts for a big family celebration, a yeast dough is the way to go. If you want jelly donuts on a weeknight in under half an hour, this is the recipe.

Why You’ll Love This Recipe

• No yeast, no rise time. From saucepan to plate in about 25 minutes.
• No deep frying. No pot of oil to heat, watch, and clean up.
• Pantry ingredients. Water, butter, salt, flour, and eggs make the dough.
• Easy to fill. The hollow center takes jam without any digging.

Ingredients for Air Fryer Sufganiyot

• Water: Tap or filtered water both work.
• Unsalted butter: If you only have salted butter, leave out the salt.
• Salt: A small pinch balances the sweetness.
• All-purpose flour: Add it all at once so the dough comes together smoothly.
• Large eggs: Room-temperature eggs mix in more easily and help the dough puff.
• Strawberry jam: Seedless is best for filling. Raspberry is also traditional.
• Powdered sugar: Sift it first so it dusts on evenly.

The full measurements are in the recipe card below.

How to Make Sufganiyot in the Air Fryer

Step 1: Cook the dough. In a medium saucepan, bring the water, butter, and salt to a rolling boil. Add the flour all at once and stir until the dough pulls away from the sides of the pan and forms a ball.

Step 2: Cool slightly. Take the pan off the heat and let the dough cool for about 10 minutes. It should still be warm, but not so hot that it cooks the eggs.

Step 3: Add the eggs. Beat in the eggs one at a time, mixing well after each one. The dough will look separated at first, then turn smooth and glossy.

Step 4: Scoop. Line the air fryer basket with parchment. Drop tablespoon-size mounds of dough onto the parchment, leaving about 1 inch between them, because they puff as they cook. Work in batches.

Step 5: Air fry. Cook at 350°F for 15 minutes, until the tops are deep golden brown and the donuts feel light and hollow.

Step 6: Fill and dust. Let the donuts cool until you can handle them. Fill each one with jam and dust generously with powdered sugar.

Pro Tips for the Best Air Fryer Jelly Donuts

• Fill with a squeeze bottle or piping bag. Poke a small hole in the side and fill until the donut feels slightly heavier, about 2 teaspoons of jam each.
• Smooth the jam. If your jam is chunky, blend it first so it doesn’t clog the tip.
• Don’t open the basket early. Opening the air fryer in the first 10 minutes can make the donuts collapse.
• Let the steam out. If the shells feel crisp right out of the basket, poke a small hole in each one. As the steam escapes, they settle into a softer texture.
• Dust right before serving. Powdered sugar melts into the jam if the donuts sit too long.

Filling Ideas

Strawberry jam is the classic, but you can fill these with almost anything:

• Raspberry or apricot jam
• Vanilla pastry cream or custard
• Chocolate-hazelnut spread
• Dulce de leche
• Lemon curd

If you love a cream-filled donut, try my Air Fryer Bavarian Cream Donuts too.

More Pastries Made With This Dough

Once you’re comfortable with this dough, you can turn it into other bakery favorites. Pipe it into long shapes for Air Fryer Eclairs, or twist it into rings for Air Fryer French Apple Pie Crullers.

What to Serve With Sufganiyot for Hanukkah

For a Hanukkah table made almost entirely in the air fryer, serve these after a batch of crispy Air Fryer Latkes with applesauce and sour cream. Add hot coffee, tea, or cocoa, and you have an easy night of Hanukkah dessert.

How to Store and Reheat Air Fryer Sufganiyot

Store: These are best eaten the day they’re made. Keep leftovers in an airtight container at room temperature and eat them within a day.

Freeze: Freeze the unfilled shells in a freezer bag for up to 1 month. Thaw at room temperature, crisp them in the air fryer for 2 to 3 minutes, then fill and dust.

Reheat: Warm leftovers in the air fryer at 350°F for 3 to 5 minutes. For more tips, see my guide on how to reheat donuts in the air fryer.

Air Fryer Sufganiyot FAQs

Can you make sufganiyot in an air fryer? Yes. This recipe uses a choux-style dough that puffs up in the air fryer without deep frying. You fill it with jam afterward, just like a traditional sufganiyah.

Do air fryer sufganiyot need yeast? No. The dough rises from steam and eggs, so there’s no yeast and no proofing time.

What’s the difference between sufganiyot and jelly donuts? Sufganiyot are the Israeli Hanukkah version of a jelly donut. They’re usually smaller, filled from the side, and dusted with powdered sugar instead of glazed.

Can I make these ahead of time? You can bake the shells a few hours ahead, or freeze them unfilled. Fill and dust them right before serving so they don’t get soggy.

What if I don’t have parchment paper? Line the basket with foil instead. The dough has enough butter that you don’t need cooking spray.

Can I use gluten-free flour? I haven’t tested this recipe with gluten-free flour. This kind of dough relies on the structure of wheat flour, so results may vary.