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Best Baked Raspberry Sufganiyot Donuts Recipe

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These baked raspberry sufganiyot donuts are soft, pillowy, and filled with a bright raspberry jam. Baked instead of fried, they’re a crowd-pleasing Hanukkah treat or anytime dessert that’s easier to make than you think.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • ½ cup (120ml) warm milk (110°F)
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 4 tablespoons (56g) unsalted butter, softened
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • ¾ cup (240g) raspberry jam or preserves
  • ½ cup (60g) fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • ½ cup (60g) powdered sugar
  • 2 tablespoons (28g) unsalted butter, melted

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Make the dough: In a stand mixer bowl, whisk together flour, remaining sugar, salt, and lemon zest. Add yeast mixture, eggs, and vanilla. Mix on low with dough hook until shaggy, about 2 minutes. Add softened butter one tablespoon at a time, mixing on medium-low. Knead on medium speed for 6-7 minutes until smooth and elastic.
  3. First rise: Transfer dough to a lightly greased bowl, turning to coat. Cover and let rise in a warm spot for 1 to 1.5 hours until doubled.
  4. Shape the donuts: Punch down dough and roll to ½-inch thickness on a floured surface. Cut out donuts with a 2.5-3 inch round cutter. Place on parchment-lined baking sheet, 2 inches apart. Cover and let rise 30-40 minutes until puffy.
  5. Make the filling: In a small saucepan, combine raspberry jam, raspberries, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until thickened (5-7 minutes). Cool completely.
  6. Bake: Preheat oven to 375°F (190°C). Bake donuts for 10-12 minutes until golden brown. Cool on baking sheet for 5 minutes, then transfer to wire rack.
  7. Fill and finish: While warm, brush tops with melted butter. Poke a hole in the side of each donut with a skewer. Pipe cooled filling into each donut (about 1-2 tablespoons). Dust generously with powdered sugar.

Notes

Don’t rush the yeast—use warm milk (110°F) and check expiration. Under-kneaded dough leads to dense donuts; knead until smooth and elastic. Over-proofed donuts collapse; bake when puffy but still holding shape. For best results, fill donuts just before serving. Unfilled donuts can be frozen for up to 3 months.

Nutrition

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

Find it online: https://coracooks.com/best-baked-raspberry-sufganiyot-donuts-recipe/