Print

Best Homemade Baked Sufganiyot with Raspberry Filling

baked sufganiyot - featured image
Print Recipe

These baked sufganiyot capture all the magic of Hanukkah without the hassle of deep frying. Soft, pillowy dough filled with tart raspberry jam and dusted with powdered sugar—a crowd-pleasing treat that’s make-ahead friendly and surprisingly simple.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ¾ cup (180ml) warm milk (about 110°F)
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup (240g) seedless raspberry jam
  • ½ cup (60g) powdered sugar, for dusting
  • Vegetable oil, for greasing

Instructions

  1. Proof the yeast: In the bowl of a stand mixer, combine warm milk, 1 tablespoon of the sugar, and the active dry yeast. Stir gently and let sit for 5 minutes until foamy.
  2. Mix the dough: Add remaining sugar, eggs, egg yolk, vanilla, and salt to the yeast mixture. Attach the dough hook and mix on low speed. Gradually add flour, 1 cup at a time, until a shaggy dough forms (about 2 minutes).
  3. Add the butter: With mixer on low, add softened butter pieces one at a time. Mix until butter is fully incorporated and dough pulls away from the sides of the bowl (about 4-5 minutes). Dough should be soft and slightly sticky.
  4. First rise: Lightly oil a large bowl. Transfer dough to bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm, draft-free spot until doubled in size (1-1.5 hours).
  5. Shape the dough balls: Punch down dough gently. Turn out onto a lightly floured surface. Divide into 12 equal pieces. Roll each into a smooth ball. Place each ball into a well-greased muffin tin cup.
  6. Second rise: Cover muffin tin with a clean kitchen towel and let dough balls rise until puffy and reaching the top of the muffin cups (30-45 minutes).
  7. Preheat and bake: Preheat oven to 350°F (175°C). Bake for 12-15 minutes until tops are golden brown and pastries sound hollow when tapped. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. Fill the sufganiyot: Once completely cool, use a piping bag fitted with a round tip to inject raspberry jam into the side or bottom of each pastry. Squeeze gently until you feel resistance.
  9. Dust and serve: Right before serving, sift powdered sugar generously over the tops. Serve immediately.

Notes

Don’t skip proofing the yeast. Use room temperature ingredients. Fill just before serving to avoid soggy pastries. For a dairy-free version, substitute butter with vegan butter and use oat milk. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Unfilled baked sufganiyot can be frozen for up to 1 month.

Nutrition

Keywords: sufganiyot, baked sufganiyot, Hanukkah, jelly donuts, raspberry jam, holiday dessert, baked donuts

Find it online: https://sparklechew.com/best-homemade-baked-sufganiyot-with-raspberry-filling/