Easy Baked Sufganiyot with Raspberry Jam Filling
These baked sufganiyot are light, pillowy, and filled with sweet-tart raspberry jam, offering all the comfort of traditional jelly doughnuts without the hassle of deep frying. Perfect for cozy evenings and holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Jewish
Ingredients
Scale
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup (120ml) whole milk, warm (110°F/43°C)
- ¼ cup (60ml) water, warm
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 4 tablespoons (56g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup (about 240g) seedless raspberry jam
- Optional: 1 tablespoon raspberry liqueur (like Chambord)
- ½ cup (60g) powdered sugar
Instructions
- Activate the yeast: In a small bowl, combine warm milk, warm water, and 1 tablespoon of the sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
- Make the dough: In a stand mixer bowl, whisk together flour, remaining sugar, and salt. Add yeast mixture, eggs, egg yolk, and vanilla. Mix on low speed with dough hook for 2 minutes until shaggy. Add butter one tablespoon at a time, mixing on medium-low for 6-8 minutes until smooth, elastic, and slightly sticky.
- First rise: Lightly oil a large bowl. Transfer dough, turning to coat. Cover tightly and let rise in a warm, draft-free spot for 1 to 1 ½ hours until doubled.
- Shape the sufganiyot: Punch down dough. Roll out on a lightly floured surface to ½-inch thickness. Cut rounds with a 2-inch cutter. Place on parchment-lined baking sheet, 2 inches apart. Cover loosely and let rise for 30-40 minutes.
- Bake: Preheat oven to 375°F (190°C). Bake for 10-12 minutes until golden brown and hollow-sounding when tapped.
- Cool and fill: Cool on baking sheet for 5 minutes, then transfer to a cooling rack. While still warm, poke a small hole in the side of each with a skewer. Fill a piping bag with jam, insert tip into hole, and gently squeeze in about 1 to 1 ½ teaspoons per piece.
- Finish and serve: Brush tops with melted butter. Dust generously with powdered sugar. Serve immediately while warm.
Notes
Don’t skip the second rise—it’s crucial for light texture. Keep dough tacky; oil hands instead of adding flour. Check jam consistency: it should be spreadable at room temperature. Serve within an hour for best texture. Unfilled baked sufganiyot can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 sufganiyah
- Calories: 185
- Sugar: 12
- Sodium: 115
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
Keywords: baked sufganiyot, baked jelly doughnuts, Hanukkah, raspberry jam, baked doughnuts, easy sufganiyot