Apricot Sufganiyah from Breads Bakery in Union Square
Breads Bakery has been attracting a lot of attention lately for Israeli-born chef Uri Scheft's rich, often Eastern European-style creations. The bakery is offering a host of traditional sufganiyot this year, filled with a choice of strawberry jam; dulce de leche; and hazelnut or vanilla creams. I opted for apricot jam and wasn't disappointed: this is a textbook-perfect doughnut, feathery light in texture with an almost-crispy but yielding outer crust, accented by a bright, not-too-sweet jelly.
Sour Cherry Jelly Doughnut at Orwasher's
At Orwasher's you'll find super soft and pillowy doughnuts filled to order with your choice of jam. (We like the chunky, sweet-tart cherry jam if they have it.) The ratio of jam to doughnut here is key— enough jam to get some fruit in every bite, but not so much that the doughnut explodes.
Vanilla Bean and Blackberry Jam Doughnut from the Doughnut Plant on the Lower East Side
Now here's a filled doughnut you don't see every day: Doughnut Plant's signature square yeasted doughnut is filled all the way through with a light, almost compote-y fresh blackberry jam, ensuring some filling in each bight. A crackly vanilla glaze overall seals the deal.
Peanut Butter and Jelly Doughnut at Leske's in Park Slope and Bay Ridge
Leske's fries up a variety of light-as-a-feather filled doughnuts. The one you want for Hanukkah is at the far left: a peanut butter and jelly doughnut filled with black raspberry jam.
Jelly Doughnut from Almondine in Dumbo
Raspberry Jam Doughnut from Dun-Well Doughnuts in Bushwick
Calling all vegans! Bushwick's Dun-Well fries up a nutmeg-spiced, light-as-a-puff doughnut filled to bursting with a very tart raspberry jam (with seeds!) and heavily powdered with sweet sugar.
Blood Orange Doughnut from Dough in Bed-Stuy
OK, OK, OK, this doughnut doesn't quite fit our criteria of a holiday-appropriate jelly, but we had to include it anyway: we love Dough's hearty-but-fluffy doughnuts and inventive fillings. This one features a thick blood orange curd that strikes a perfect balance of flavor—neither too tart nor too sweet—and is capped off with a milky-sweet, crackly chocolate glaze.