Save Light and fluffy baked sufganiyot bring a healthier spin to the beloved Hanukkah donut, capturing all that sweet jelly magic with none of the deep frying. Wrapped in powdered sugar, each bite is comforting and festive—the best kind of treat to make with your favorite helpers during the holidays.
I first made these baked sufganiyot with my daughter on a chilly December afternoon. We dusted them with extra powdered sugar and agreed they tasted just like our favorite bakery version, but without the greasy fingers. Now it is our go-to family tradition every Hanukkah.
Ingredients
- All-purpose flour: gives the dough its classic chew and structure Opt for unbleached flour for best texture
- Granulated sugar: sweetens the dough but also helps feed the yeast Use superfine sugar if available for seamless blending
- Active dry yeast: ensures a fluffy airy dough always check your package freshness
- Warm milk: brings tenderness and activates the yeast Use whole milk or unsweetened plant-based milk for dairy-free
- Large eggs: deliver richness and help the dough rise Choose farm-fresh eggs at room temperature
- Unsalted butter: adds flavor and moisture Plant-based butter works well too
- Fine sea salt: balances the sweetness and enhances flavors Choose very fine crystals for even distribution
- Vanilla extract: rounds out the sweetness Real vanilla gives the best aroma
- Seedless raspberry or strawberry jam: brings the iconic fruity burst Pick a high-quality jam with no artificial ingredients for best flavor
- Powdered sugar: creates that picture-perfect bakery finish Sift before dusting to avoid clumps
Instructions
- Prepare the yeast:
- Combine warm milk and yeast in a small bowl and let it sit for five minutes until the surface looks foamy and creamy This step ensures your yeast is active and ready to give your donuts a lift
- Make the dough base:
- In a large bowl whisk the flour granulated sugar and salt together Make a well in the center of the dry ingredients This sets up an easy spot for your wet ingredients to mix in without clumps
- Combine everything:
- Into the well add the eggs melted butter vanilla extract and the foamy yeast mixture Use a sturdy spoon or your hands to mix until a very soft sticky dough starts to come together This might look shaggy at first but keep mixing
- Knead for smoothness:
- Turn the dough onto a floured work surface Once there knead using the heels of your hands for five to seven minutes adding a little flour as needed The dough should become glossy elastic and slightly tacky but not wet
- First rise for flavor:
- Place the kneaded dough in a greased bowl cover it with a towel or plastic wrap and leave it in a warm draft-free spot for one hour It should double in size This slow rise develops flavor and texture
- Shape the donuts:
- After the first rise punch the dough down gently then roll it out to about half an inch thickness Use a 2 and a half inch round cutter to punch out circles Re-roll scraps as needed but do not overwork
- Second rise for puffiness:
- Transfer the rounds to a parchment-lined baking sheet Cover them gently with a towel and let them rise again for thirty minutes This step makes your sufganiyot super light and fluffy
- Bake to perfection:
- Set your oven to 350 degrees Fahrenheit Bake the donuts for ten to twelve minutes until the tops are just golden Keep a close eye so they stay light and soft not brown
- Cool and fill:
- Let the donuts cool for five minutes to avoid melting your filling Using a piping bag fitted with a narrow tip carefully fill each donut with raspberry or strawberry jam Working from the side makes for easy filling and that signature jam burst
- Dust with sweetness:
- Sift powdered sugar generously over the warm donuts for a snowy finish Do this right before serving for maximum effect
Save One of my favorite ingredients in this recipe is the raspberry jam I like to use a tart version to offset the sweet dough Every Hanukkah my family takes turns piping in the jam there is always laughter as someone inevitably tries to overfill and ends up with a delicious mess
Storage Tips
Store leftover sufganiyot in an airtight container at room temperature for up to two days To keep them as pillowy as possible line the container with a paper towel to absorb moisture For longer storage freeze unfilled donuts then thaw and fill just before serving
Ingredient Substitutions
If you do not have butter use an equal amount of neutral oil or plant-based spread For egg-free donuts try an egg replacer or flaxseed meal mixed with water Any smooth fruit jam or even chocolate hazelnut spread works as a filling
Serving Suggestions
Baked sufganiyot are beautiful piled high on a large platter and dusted with extra powdered sugar Serve them with hot tea or coffee for a cozy holiday breakfast Try offering an assortment of jams so everyone gets their favorite flavor
Cultural and Historical Context
Sufganiyot are a classic Jewish holiday treat with roots in European jelly doughnuts Traditionally fried to honor the miracle of Hanukkah oil this baked version gives you all the flavor with a modern twist They are now a symbol of sweet celebration for families everywhere
Seasonal Adaptations
In spring fill them with lemon curd and sprinkle with lemon zest In autumn try apple butter or spiced pumpkin filling For Passover look for gluten-free flour blends to keep the tradition going
Save Sufganiyot made this way are uplifting and so simple. Your holidays will be brighter with every sweet jam-filled bite.
Kitchen Guide
- → Can I use plant-based milk and butter?
Yes, substitute dairy with plant-based alternatives for a dairy-free option without losing texture.
- → Which jams work best for filling?
Seedless raspberry or strawberry jam are classic, but apricot or custard can add variety.
- → How do I keep them fluffy?
Letting the dough rise fully and filling them just before serving helps preserve their light texture.
- → Can I bake them ahead of time?
They are best served fresh, but you can bake and fill them a few hours before enjoying.
- → What tools are essential for preparation?
Mixing bowls, rolling pin, round cutter, baking sheet, and a piping bag are key for easy shaping and filling.