• Prep Time 2 hours
  • Cooking Time 30 minutes
  • Makes 2 dozen
  • Freezing Excellent


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  • Hanukkah Donuts:
  • 1 tsp sugar
  • 1/3 cup warm water 100-110°F (38-43°C)
  • 4 1/2 tsp active dry yeast
  • 1 can Carnation® Evaporated Milk, Fat Free or 2%
  • 1/4 cup butter
  • 1 1/2 tsp salt
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 2 eggs, beaten
  • 5 - 5 1/2 cups Robin Hood® Original All Purpose Flour
  • 4 cups vegetable oil for frying
  • Glaze:
  • 1 cup icing sugar
  • 1 tsp vanilla
  • 2-3 tbsp Carnation® Evaporated Milk, Fat Free or 2%
  • Traditional Jam Filling:
  • 2 cups Smuckers® Pure Jam, any type

Serving Size: 2 dozen


Serving Size: 2 dozen

  • Donuts:
  • Dissolve 1 tsp (5 mL) sugar in warm water in large bowl of electric mixer. Add yeast and stir to dissolve. Let stand 10 minutes. Meanwhile, heat milk in saucepan or microwave until hot but not boiling Add butter, salt and 3/4 cup (175 mL) sugar and vanilla. Stir to melt butter. Cool while yeast froths. Add milk mixture to yeast mixture, along with eggs and 2 cups (500 mL) flour. Mix on low speed and then medium until a loose batter forms. Add flour, 1/2 cup (125 mL) at a time until a sticky ball forms, beating on medium speed in between. Remove dough from bowl and place on floured surface. Knead 1-2 minutes until smooth, but still a bit sticky. Place in greased bowl, grease top of dough, cover with plastic wrap and tea towel and let rise in warm place, 1 1/2 - 2 hours or until doubled. Punch down on floured surface. Line baking sheets with paper towels.
  • Roll dough into 12" x 16" (30 cm x 40 cm) rectangle, about 1/4" (2 mm) thick. Cut out dough using a floured 3” (7.5 cm) cookie/biscuit cutter. Cover with tea towel. Meanwhile, heat 4 cups (1 L) vegetable oil in deep pot or deep fryer to 350°F (175°C), making sure that oil only fills pot halfway.
  • Carefully place 3 or 4 donuts into hot oil at a time. Cook on 1 side, about 2 minutes or until golden. Flip and continue cooking on other side until golden (about 1-2), and donut has an internal temperature of 190°F (88°C). Drain on paper towel lined baking sheets. Cool completely.
  • Glaze:
  • Combine ingredients. Add additional milk if necessary for a thin drizzling consistency.
  • Assembly:
  • Line a baking sheet with parchment paper and top with a cooling rack.
  • Place jam into a disposable piping bag fitted with a tip. Poke a hole into the top or side of donut, insert tip and squeeze jam into donut. Place filled donut on cooking rack over and drizzle with glaze. Serve.
  • Additional Fillings:
  • Lemon: Combine 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk with 1/3 cup (75 mL) lemon juice and 2 tsp (10 ml) lemon zest in small bowl. Let sit until mixture thickens. Fill donuts as above.
  • Chocolate Dulce: Combine 1 can (300 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce with 1 cup (250 mL) semi-sweet chocolate chips in small saucepan. Melt together over low heat, stirring constantly. Cool to warm. Fill donuts as above.


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