Best Baked Raspberry Sufganiyot Donuts Recipe

The woman at the spice shop watched me struggle with a jar of raspberry jam for what felt like forever. I was trying to get the lid off—my hands were slick, the jar was stubborn, and honestly, I was this close to giving up. She didn’t say anything at first. Then she reached over, wrapped a rubber band around the lid, and twisted it open like it was nothing. “You’re making something special?” she asked. I told her I was attempting sufganiyot for the first time, the jelly donuts we’d seen at a Hanukkah celebration the year before. She smiled and said her grandmother used to make them every winter, but she always baked hers instead of frying. “Less mess, same memory,” she said with a shrug. I scribbled her notes on a napkin right there by the register, and that napkin is still tucked into my favorite cookbook today.

That conversation stayed with me because it wasn’t really about the recipe—it was about the way she shared it. She didn’t lecture me or hand me a printed card. She just talked while I listened, and somewhere between the saffron and the vanilla beans, I realized baking connects us in ways we don’t always notice. Her grandmother’s baked sufganiyot became my obsession that season. I tweaked the dough, swapped the filling a few times, and eventually landed on this version with raspberry jam that tastes like summer trapped in winter. Let me tell you, when you pull these out of the oven, the whole house smells like butter and berries, and suddenly it doesn’t matter if it’s snowing outside.

I’ve made these for Hanukkah parties, for random Tuesday nights when I needed comfort, and for friends who showed up unannounced. Every single time, someone asks for the recipe. And every time, I think of that woman in the spice shop and the rubber band trick. Maybe you’ve been there too—standing in a kitchen, trying to recreate a memory, and finding it in the most unexpected conversation. That’s what this recipe is for me. It’s not just a donut. It’s a little golden moment that keeps giving.

Why You’ll Love This Recipe

I’ve tested this recipe more times than I care to admit. The first batch came out dense and sad—like hockey pucks with jam. The second batch was better but still not right. By batch number five, I had it down, and I’ve been making it the same way ever since. Here’s why I think you’ll fall for it too:

• Baked, Not Fried : No deep fryer, no splattering oil, no lingering smell in your kitchen for days. These bake up golden and tender with way less mess.
• Simple Ingredients : You probably have most of this in your pantry right now. No special trips to a specialty store for obscure flours or exotic extracts.
• Perfect for Hosting : These are made to impress a crowd. They look fancy, taste incredible, and you can prep most of the work before your guests arrive.
• Always a Crowd-Pleaser : I’ve served these to kids, grandparents, and picky eaters. The plate empties every single time. People fight over the last one.
• Unbelievably Delicious : The texture is soft and pillowy, the raspberry filling is bright and fruity, and the powdered sugar on top makes everything better. It’s comfort food that feels special.

What makes this recipe different from all the others? It’s the balance of a light, yeasted dough that bakes up tender instead of heavy, paired with a raspberry filling that doesn’t turn into a sugary mess. I use a specific technique for shaping the donuts that keeps the filling inside where it belongs—no leaks, no burnt jam on the pan. Plus, I’ve tested this with both fresh and frozen raspberries, so you can make it year-round without worrying about seasonality.

This isn’t just another donut recipe. It’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined—baked, not fried, but with the same soul-soothing satisfaction. And when you’re hosting a dinner party or a festive get-together, these donuts will absolutely steal the table. Trust me on that.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, which means you can whip up a batch whenever the craving hits.

For the Dough

• All-purpose flour, 3 cups (375g) – I prefer King Arthur Flour for consistent results, but any good brand works. Spoon and level your flour for accuracy.
• Active dry yeast, 2 ¼ teaspoons (one standard packet) – Make sure your yeast is fresh. Check the expiration date before you start.
• Warm milk, ½ cup (120ml) – Whole milk gives the richest flavor, but 2% works fine. Warm it to about 110°F—too hot will kill the yeast.
• Granulated sugar, ¼ cup (50g) – Just enough sweetness to feed the yeast and flavor the dough.
• Large eggs, 2, room temperature – Cold eggs will shock the dough. Let them sit on the counter for 30 minutes before starting.
• Unsalted butter, 4 tablespoons (56g), softened – I use Kerrygold for its rich taste. Softened means it should be spreadable, not melted.
• Salt, ½ teaspoon – Don’t skip this. It balances the sweetness and strengthens the dough.
• Vanilla extract, 1 teaspoon – Pure vanilla, not imitation. It makes a real difference here.
• Lemon zest, from 1 lemon – This is my secret weapon. It brightens the whole dough and pairs beautifully with raspberry.

For the Raspberry Filling

• Raspberry jam or preserves, ¾ cup (about 240g) – Seedless jam is ideal for a smooth filling, but I actually prefer preserves with seeds for texture. Bonne Maman is my go-to brand.
• Fresh or frozen raspberries, ½ cup (60g) – If using frozen, don’t thaw them first. They’ll break down during cooking and release less water.
• Lemon juice, 1 tablespoon – Freshly squeezed. It cuts through the sweetness and makes the raspberry flavor pop.
• Cornstarch, 1 teaspoon – This thickens the filling so it doesn’t run out of the donuts when you bite into them.

For Topping

• Powdered sugar, ½ cup (60g) – For dusting generously right before serving. Use a fine-mesh sieve for an even coating.
• Unsalted butter, 2 tablespoons (28g), melted – Brushing the baked donuts with butter helps the sugar stick and adds a gorgeous sheen.

Substitution Notes: If you’re dairy-free, use oat milk and vegan butter. The texture will be slightly less tender but still delicious. For a gluten-free version, swap the all-purpose flour with a good 1:1 gluten-free baking flour—I’ve had success with Bob’s Red Mill. Just know the dough will be a bit stickier, so flour your hands well.

Sourcing Tip: When raspberries are in season, I buy extra and freeze them in a single layer on a baking sheet. Then I transfer them to a zip-top bag. That way I have summer berries all winter long for these donuts.

Equipment Needed

You don’t need a professional bakery setup for these. Here’s what I use and what you can swap in if you’re missing something.

• Stand mixer with dough hook – This makes kneading effortless, but you can absolutely knead by hand. It’ll take about 8-10 minutes of arm work.
• Large mixing bowl – For rising the dough. Glass or ceramic works best because they hold warmth.
• Baking sheet, 13×18 inches – A standard half-sheet pan. Line it with parchment paper for easy cleanup.
• Round cookie cutter, 2.5 to 3 inches – I use a 2.75-inch cutter. A drinking glass with a thin rim works in a pinch.
• Piping bag with a round tip – For filling the donuts. No piping bag? Use a zip-top bag with the corner snipped off. Works like a charm.
• Pastry brush – For brushing melted butter. A silicone brush is easier to clean than natural bristles.
• Fine-mesh sieve – For dusting powdered sugar evenly. A tea strainer works too.
• Instant-read thermometer – Not strictly necessary, but helpful for checking milk temperature and doneness.

Budget-Friendly Tip: I bought my first piping bag set from a dollar store, and it lasted me two years. Don’t feel like you need expensive equipment. A sturdy zip-top bag and a pair of scissors will get the job done.

Preparation Method

Let’s get baking. I’ve broken this down into clear steps so you don’t feel lost. Trust the process, and don’t rush the rising time—that’s where the magic happens.

Step 1: Activate the Yeast

In a small bowl, combine the warm milk (110°F) with 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-7 minutes until it gets foamy. If it doesn’t foam, your yeast might be dead. Start over with fresh yeast—don’t risk it.

Step 2: Make the Dough

In the bowl of your stand mixer, whisk together the flour, remaining sugar, salt, and lemon zest. Add the yeast mixture, eggs, and vanilla extract. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Add the softened butter, one tablespoon at a time, mixing on medium-low until each piece is incorporated. The dough will look sticky—that’s normal. Knead on medium speed for 6-7 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl but still feel slightly tacky to the touch.

Step 3: First Rise

Transfer the dough to a lightly greased bowl, turning it once to coat the surface. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, until doubled in size. I usually set it in my oven with the light on—it stays perfectly warm in there.

Step 4: Shape the Donuts

Punch the dough down gently to release the air. Turn it out onto a lightly floured surface. Roll it to about ½-inch thickness. Use your round cutter to cut out as many donuts as possible. Reroll the scraps once and cut more—don’t overwork the dough or it’ll get tough. Place the donuts on a parchment-lined baking sheet, leaving about 2 inches of space between each. Cover loosely with plastic wrap and let them rise again for 30-40 minutes, until puffy and nearly doubled.

Step 5: Make the Raspberry Filling

While the donuts rise, combine the raspberry jam, fresh or frozen raspberries, lemon juice, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and the berries break down, about 5-7 minutes. Remove from heat and let it cool completely. The filling will thicken more as it cools.

Step 6: Bake the Donuts

Preheat your oven to 375°F (190°C). Bake the risen donuts for 10-12 minutes, until they’re golden brown on top and sound hollow when tapped. Don’t overbake—they continue cooking slightly from the residual heat. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 7: Fill and Finish

While the donuts are still warm but not hot, brush the tops with melted butter. Use a skewer or the tip of a knife to poke a small hole in the side of each donut. Transfer your cooled raspberry filling to a piping bag fitted with a round tip. Insert the tip into the hole and gently squeeze until you feel the donut expand slightly—about 1-2 tablespoons per donut. Don’t overfill or they’ll burst. Dust generously with powdered sugar through a fine-mesh sieve.

Cooking Tips & Techniques

I’ve made every mistake in the book with these donuts, so you don’t have to. Here’s what I’ve learned the hard way.

Don’t rush the yeast. I once tried to speed things up by using hot milk instead of warm. Killed the yeast instantly. The donuts came out like bricks. Always check your liquid temperature with a thermometer or your wrist—it should feel like warm bath water.

Kneading matters more than you think. Under-kneaded dough won’t develop enough gluten, and your donuts will be dense and flat. You want the dough to be smooth and elastic, almost like a soft earlobe. If you’re kneading by hand, set a timer for 8 minutes and don’t stop early.

Watch the second rise like a hawk. Over-proofed donuts collapse in the oven. They should be puffy but still hold their shape. If they look like they’re about to deflate, bake them immediately. Under-proofed donuts will be dense and small—better to wait an extra 10 minutes than rush.

Filling tip from my spice shop friend: Use a long skewer to create a tunnel inside the donut before piping. It gives the filling more room to spread evenly. I do this while the donuts are still warm, and it makes a huge difference.

Multitasking strategy: While the dough does its first rise, make the raspberry filling and let it cool. While the donuts do their second rise, clean up your workspace and set out your piping bag. This way everything comes together without last-minute chaos—especially important when you’re hosting.

Variations & Adaptations

One of the best things about this recipe is how flexible it is. Here are some variations I’ve tried and loved.

Raspberry-Chocolate Swirl: Melt ¼ cup of dark chocolate chips and swirl it into the raspberry filling before piping. The combination is absolutely decadent. I made this for a Valentine’s Day party and people lost their minds.

Lemon-Blueberry Version: Swap the raspberry jam for blueberry preserves and add an extra teaspoon of lemon zest to the dough. Top with a simple lemon glaze instead of powdered sugar. It’s bright, fresh, and perfect for spring brunches.

Vegan Adaptation: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), oat milk, and vegan butter. The texture is slightly less tender but still really good. I’ve served these to vegan friends and they didn’t complain once.

Mini Donut Bites: Use a 1.5-inch cutter and reduce baking time to 7-9 minutes. These are perfect for parties—people can grab a handful without committing to a full-sized donut. Fill them with a squeeze bottle for speed.

Spiced Winter Version: Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dough. Use spiced apple butter instead of raspberry filling. Dust with cinnamon sugar instead of powdered sugar. This is my go-to for holiday cookie exchanges.

Serving & Storage Suggestions

These donuts are best served the day you make them, ideally within a few hours of baking. The powdered sugar will start to dissolve after a while, so dust them right before serving for that picture-perfect look.

Serving Temperature: Serve at room temperature or slightly warm. If you want to warm them up, pop them in a 300°F oven for 5 minutes—not the microwave, which makes them rubbery.

What to Serve Alongside: These donuts are fantastic with a hot cup of coffee or a glass of cold milk. For a brunch spread, pair them with a frittata and fresh fruit salad. For dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage: Store unfilled donuts in an airtight container at room temperature for up to 2 days. Fill them just before serving for the best texture. If you’ve already filled them, refrigerate and eat within 24 hours—the filling can make the dough soggy over time.

Freezing: Baked, unfilled donuts freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature, then warm in the oven before filling and dusting.

Flavor Development: Here’s a little secret—the unfilled donuts actually taste better on day two. The flavors meld together and the texture becomes even more tender. I sometimes bake them a day ahead, store them unfilled, and finish them just before guests arrive. Nobody ever guesses they weren’t made that morning.

Nutritional Information & Benefits

Let’s be real—these are donuts, not health food. But they do have some redeeming qualities worth mentioning.

Estimated Nutritional Values (per donut, based on 12 servings):

• Calories: 220
• Total Fat: 8g
• Saturated Fat: 4.5g
• Carbohydrates: 34g
• Sugar: 14g
• Protein: 5g
• Fiber: 2g

Health Highlights: Raspberries are packed with antioxidants and vitamin C. The lemon zest adds a boost of flavonoids. And because these are baked instead of fried, you’re saving a significant amount of oil and calories compared to traditional sufganiyot. Plus, the eggs and milk provide protein and calcium.

Dietary Considerations: This recipe contains gluten, dairy, and eggs. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and butter. For egg-free, use flax eggs as mentioned in the variations section.

Personal Perspective: I don’t believe in labeling food as “good” or “bad.” These donuts bring joy and connection to my table, and that has its own kind of nutritional value. Enjoy them mindfully, share them generously, and don’t stress about the numbers.

Conclusion

These baked raspberry sufganiyot donuts have become my signature party trick. Every time I bring them out, people’s eyes light up. They’re the kind of dessert that makes you look like you spent all day in the kitchen, when really, the dough does most of the work. I love that about them.

I hope you give this recipe a try—maybe for your next Hanukkah celebration, a weekend brunch, or just because you deserve something sweet. Don’t be afraid to make them your own. Swap the raspberry for strawberry, add a pinch of cardamom, or double the batch because trust me, one won’t be enough. The woman from the spice shop would approve.

If you make these, I’d love to hear about it. Leave a comment below, share a photo, or tell me how you customized them. That’s the best part of cooking—passing it forward. Now go preheat that oven. Your guests are waiting.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, absolutely. Use the same amount (2 ¼ teaspoons) and skip the activation step. Mix it directly with the flour. The dough might rise a bit faster, so keep an eye on it.

Why did my donuts turn out dense?

Most likely, the dough wasn’t kneaded enough or the yeast wasn’t active. Make sure your milk is warm (not hot), knead until the dough is smooth and elastic, and don’t skip the second rise. Also, check that your yeast isn’t expired.

Can I make the dough ahead of time?

Yes! After the first rise, punch the dough down, wrap it tightly in plastic wrap, and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes before rolling and shaping. The second rise will take a little longer since the dough is cold.

How do I keep the filling from leaking out?

Make sure your filling is thick enough—the cornstarch helps with that. Don’t overfill the donuts; about 1-2 tablespoons is plenty. And let the filling cool completely before piping so it doesn’t thin out. If you’re still having trouble, try piping the filling into the donuts from the bottom instead of the side.

Can I use a different fruit filling?

Absolutely. Strawberry, blueberry, blackberry, or even cherry jam all work beautifully. For a savory-sweet twist, try fig jam with a sprinkle of sea salt. Just adjust the sweetness to your taste—some jams are sweeter than others.

Print