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Perfect Baked Raspberry Sufganiyot Donuts for Hanukkah

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These baked raspberry sufganiyot donuts are a foolproof, healthier alternative to traditional fried jelly donuts. Made with a tender yogurt-enriched dough and filled with seedless raspberry jam, they’re perfect for Hanukkah hosting and guaranteed to win over even the most skeptical guests.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/2 cup (120ml) warm milk (heated to 110°F)
  • 1/4 cup (60g) plain Greek yogurt (full-fat preferred)
  • 1 large egg, at room temperature
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup (160g) seedless raspberry jam
  • 1/2 cup (60g) powdered sugar, for dusting
  • Fresh raspberries, optional for garnish

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk (110°F) with 1 tablespoon of the sugar and the yeast. Let sit for 5-7 minutes until foamy.
  2. Mix the wet ingredients: Add remaining sugar, Greek yogurt, egg, melted butter, and vanilla extract to the yeast mixture. Whisk by hand until combined and smooth.
  3. Add the dry ingredients: With the dough hook attached, add flour and salt on low speed. Mix for about 2 minutes until a soft, slightly sticky dough forms. Adjust with flour or milk if needed.
  4. Let the dough rise: Cover the bowl with plastic wrap or a towel and let rise in a warm, draft-free spot for 30-40 minutes, or until doubled in size.
  5. Preheat and prep: About 10 minutes before dough is done rising, preheat oven to 375°F (190°C). Generously grease a donut pan with butter or nonstick spray.
  6. Pipe the batter: Transfer risen dough to a piping bag (or zip-top bag with corner snipped). Pipe batter into donut cavities, filling about 2/3 full.
  7. Bake: Bake for 8-10 minutes until golden brown and springy to the touch. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.
  8. Fill the donuts: Once completely cool, use a chopstick to poke a hole into the side of each donut. Transfer raspberry jam to a piping bag with a small round tip and pipe about 1-2 teaspoons into each donut.
  9. Dust and serve: Place powdered sugar in a fine-mesh sieve and tap gently over filled donuts. Serve immediately or within a few hours.

Notes

Make sure milk is between 105°F and 115°F for yeast activation. Don’t overfill the donut pan—fill cavities only 2/3 full. Let donuts cool completely before filling to prevent jam from becoming runny. For best texture, serve within a few hours of baking. Store unfilled donuts at room temperature for up to 2 days; re-dust with powdered sugar before serving.

Nutrition

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

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