Baked Sufganiyot Powdered Sugar (Printable)

Fluffy baked sufganiyot, jam-filled, dusted with powdered sugar. A lighter treat with irresistible texture and flavor.

# What you'll need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 3/4 cup warm milk or plant-based milk
05 - 2 large eggs, room temperature
06 - 1/4 cup unsalted butter, melted or plant-based butter
07 - 1/2 teaspoon fine sea salt
08 - 1 teaspoon vanilla extract

→ Filling & Topping

09 - 1 cup seedless raspberry jam or strawberry jam
10 - 1/2 cup powdered sugar

# Method:

01 - Combine the warm milk and active dry yeast in a small bowl and set aside for 5 minutes until foamy.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt. Create a well in the center.
03 - Add eggs, melted butter, vanilla extract, and yeast mixture to the well. Mix thoroughly until a soft dough develops.
04 - Transfer dough to a lightly floured work surface. Knead for 5 to 7 minutes, until smooth and elastic.
05 - Place dough in a greased bowl, cover, and proof in a warm area for 1 hour until doubled in volume.
06 - Punch down dough and roll out to 1/2-inch thickness. Using a 2 1/2-inch round cutter, cut out circles. Arrange on parchment-lined baking sheet.
07 - Cover cut dough and leave to rise for 30 minutes.
08 - Preheat oven to 350°F. Bake for 10 to 12 minutes until lightly golden.
09 - Allow donuts to cool for 5 minutes. Use a piping bag with a narrow tip to fill each with raspberry or strawberry jam.
10 - Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • Uses simple pantry staples you likely have at home
  • No frying is required so your kitchen stays clean and there is less mess
  • Perfectly fluffy with a pillowy texture
  • Lighter and less oily than traditional sufganiyot
  • Can be adapted for dairy-free diets
  • A hit for holiday gatherings or any winter morning
02 -
  • These baked donuts are lighter and less greasy than fried sufganiyot
  • They are best enjoyed fresh but can be made ahead and frozen
  • Easy swaps like plant-based milk and butter make these suitable for dairy-free eaters
  • Baking means you can make a bigger batch at once without dealing with hot oil
03 -
  • Choose a very flavorful quality jam for best results
  • Double-proofing is what gives the light crumb
  • Jam can be filled ahead but donuts are best sugared just before eating
  • Let your dough rise in the oven with just the light on if your kitchen is chilly
  • Fillings matter Pick a jam that is thick and not runny so it stays put inside
  • Never skip the second rise The patience pays off with a soft fluffy bite
  • Invest in a proper piping bag and tip for easy neat filling
  • If using plant-based milk or butter watch for added salt and reduce the recipe salt if needed

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