Puff deserts with jar of naked JEM Organics Nut Butter

JEM Organics Sufganiyot

These round jelly doughnuts are eaten worldwide at the Jewish festival of Hanukkah. The doughnut is traditionally deep-fried in oil, filled with jam or custard, and then topped with powdered sugar. We decided to do a little spin on these and add some JEM!

Sufganiyot Recipe


  • ½ cup whole wheat flour
  • 1 package (¼ oz) active dry yeast
  • ¼ tsp ground cloves
  • 1 ½ - 2 cups all-purpose flour
  • ½ cup water
  • ¼ cup honey 
  • 2 tsp canola or peanut oil
  • 1 large egg
  • ½ tsp vanilla extract
  • Oil for deep frying
  • ⅓ cup jam
  • ⅓ cup JEM Nut Butter (You can use any flavor, but we recommend Cinnamon Maca Almond Butter or Cashew Cardamom Almond Butter)
  • Confectioners sugar


  1. In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour.
  2. In a small saucepan, heat the water, honey and oil to 120°-130° (below boiling).
  3. Add to dry ingredients: beat on medium speed for 2 minutes.
  4. Add egg and vanilla: beat for 2 more minutes
  5.  Stir in enough remaining flour to form a soft dough (dough will be sticky).
  6. Turn onto a floured surface: knead until smooth and elastic (6-8 minutes).
  7. Place in a greased bowl, turning once to grease the top.
  8. Cover and let rise in a warm place until doubled, about 1 hour.
  9. Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in thickness.
  10. Cut with a floured 2-in biscuit cutter.
  11. In an electric skillet or deep fryer, heat oil to 375°.
  12. Fry doughnuts (a few at a time) for 45 seconds on each side or until golden brown.
  13. Drain on paper towels.
  14. Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill the bag with jam and your JEM flavor of choice.
  15. With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners’ sugar. Serve warm.