Best Baked Sufganiyot with Raspberry Jam Filling Recipe

I was standing in the frozen foods aisle at my local grocery store last December, staring blankly at a bag of frozen jelly donuts, when the smell of hot oil and powdered sugar hit me — and suddenly I was eight years old in my Bubbe’s tiny kitchen in Brooklyn. The memory was so sharp it almost hurt. The way she’d stand over a pot of bubbling oil, her floral apron dusted with flour, carefully lowering those pillowy rounds of dough into the fat. The sizzle. The smell. The way she’d let me poke each one with a chopstick and squeeze in the raspberry jam from a pastry bag. She passed five years ago, and I haven’t had a sufganiyot since that didn’t feel like a pale imitation. But here’s the thing — I’m not great with deep frying. Honestly, I’m a little scared of it. The spitting oil, the smell that lingers for days, the way my kitchen looks like a flour bomb went off. So last Hanukkah, I decided to try something different. I wanted that same pillowy, jam-filled magic but without the grease factor. I mean, maybe you’ve been there — craving that perfect sufganiyot but not wanting to deal with the mess?

So I started experimenting. I burned the first batch (distracted by a phone call from my sister, if we’re being honest). The second batch came out like hockey pucks. But the third? The third batch was the one. Light, golden, tender — and baked, not fried. I filled them with raspberry jam that bled out in the most beautiful way when you bit into them. I actually teared up a little, standing there in my flour-dusted kitchen. It wasn’t my Bubbe’s sufganiyot, but it was close. Close enough that I felt her there with me, nodding her approval. And that’s why I keep making these — because sometimes the best way to honor a memory is to make it your own.

Why You’ll Love This Recipe

Let me tell you, after testing this recipe about seven times (my neighbors were very happy recipients), I can say with confidence that these baked sufganiyot are something special. You know that feeling when you bite into something and just close your eyes for a second? That’s what we’re going for here.

• No Deep Frying Required: These bake up golden and tender in the oven, which means no hot oil splatters, no lingering grease smell, and no fear factor. Your kitchen stays clean, and you stay calm — win-win!
• Simple Ingredients: You probably have most of these in your pantry already. No weird specialty items or expensive ingredients. Just good, honest baking staples.
• Perfect for Hanukkah or Any Day: While sufganiyot are traditional for Hanukkah, honestly, these are too good to make only once a year. They’re perfect for brunch, dessert, or just because it’s Tuesday.
• Crowd-Pleaser: I brought these to a holiday party last year, and they disappeared in minutes. Even my friend Mark, who “doesn’t like jelly donuts,” ate three.
• Unbelievably Delicious: The texture is what gets me every time — soft, pillowy, with that slight chewiness you get from a good yeast dough. And the raspberry jam filling? It’s the perfect balance of sweet and tart.

What makes these different from other baked sufganiyot recipes is the technique. I spent weeks figuring out how to get that fried-donut texture without the actual frying. The secret? A combination of bread flour for structure, a tangzhong-style starter for moisture, and a hot oven that creates steam for that light, airy crumb. It’s not complicated, I promise — but it makes all the difference.

This recipe isn’t just good — it’s the kind that makes you feel like you’ve pulled off something special. It’s comfort food reimagined: lighter, easier, but with the same soul-soothing satisfaction as the original. Perfect for impressing guests without the stress, or turning a simple afternoon into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that classic sufganiyot experience without the fuss. Most are pantry staples, and I’ve included notes on substitutions where they work well.

For the Dough

• 3 ½ cups bread flour (420g) — Bread flour gives these baked sufganiyot their signature chew. All-purpose works in a pinch, but the texture won’t be quite as good. I prefer King Arthur Flour for consistent results.
• ¼ cup granulated sugar (50g) — Just enough sweetness for the dough. Don’t skip it — it feeds the yeast and adds tenderness.
• 2 ¼ teaspoons active dry yeast (one packet) — Make sure your yeast is fresh. I learned this the hard way after a batch that refused to rise.
• ½ cup whole milk (120ml), warm — About 110°F. Too hot kills the yeast, too cold slows it down. Use a thermometer if you have one.
• ¼ cup water (60ml), warm — Same temperature as the milk.
• 2 large eggs, room temperature — Cold eggs will shock your dough. Leave them out for 30 minutes before starting.
• 3 tablespoons unsalted butter (42g), melted and slightly cooled — Adds richness and that tender crumb.
• 1 teaspoon vanilla extract — Pure vanilla, not imitation. It makes a difference.
• ½ teaspoon salt — Don’t skip this! Salt controls the yeast and enhances flavor.

For the Filling

• 1 cup raspberry jam (about 320g) — Seedless if you prefer a smoother texture, but I like the little seeds. Bonne Maman is my go-to brand for its bright, authentic flavor.
• 1 tablespoon water — To thin the jam slightly for easier piping.

For the Topping

• ½ cup powdered sugar (60g) — For that classic snowy finish. You can also use granulated sugar for a different texture.
• Optional: ¼ cup melted butter (56g) — For brushing before sugaring, if you want extra richness.

Substitution Notes: For a dairy-free version, use almond milk and vegan butter. The texture will be slightly less tender but still delicious. For a gluten-free option, I recommend a 1:1 gluten-free flour blend, though the texture will be more cake-like than bread-like. I’ve tested this with Bob’s Red Mill 1:1 Baking Flour with decent results.

Equipment Needed

You don’t need much fancy equipment for these baked sufganiyot, which is part of their charm. Here’s what you’ll need:

• Stand mixer with dough hook — You can knead by hand, but it takes about 10-12 minutes of elbow grease. I’ve done both, and the mixer is just easier.
• Large mixing bowl — For rising the dough. Glass or ceramic works best.
• Baking sheet — A standard half-sheet pan works perfectly. Line it with parchment paper.
• Piping bag with round tip — For filling the sufganiyot. A Bismarck tip is ideal, but a plain round tip works fine. If you don’t have a piping bag, a zip-top bag with the corner snipped off works in a pinch.
• Chopstick or skewer — For poking the hole to fill each sufganiyot. I use a bamboo chopstick from my takeout stash.
• Pastry brush — For brushing with melted butter if you’re going that route.
• Fine-mesh sieve — For dusting powdered sugar evenly.
• Kitchen thermometer — Not strictly necessary, but helpful for checking milk temperature and oven accuracy.

I bought a cheap piping tip set on Amazon for about eight dollars, and it’s been one of my best kitchen investments. You don’t need anything fancy — just something that works.

Preparation Method

Let’s make these baked sufganiyot! I’ve broken this down into clear steps with all the little details that make the difference between good and great.

1. Activate the yeast: In the bowl of your stand mixer, combine the warm milk, warm water, and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it’s foamy and smells like bread. If it doesn’t foam, your yeast might be dead — start over with fresh yeast.
2. Mix the dough: Add the remaining sugar, eggs, melted butter, vanilla extract, and salt to the yeast mixture. Whisk gently to combine. Add the bread flour, one cup at a time, mixing on low speed with the dough hook. The dough will look shaggy at first — that’s normal.
3. Knead the dough: Increase the speed to medium and knead for 6-8 minutes. The dough should pull away from the sides of the bowl and feel smooth and elastic. If it’s too sticky, add flour one tablespoon at a time. If it’s too dry, add water one teaspoon at a time. You’re looking for a dough that’s soft but not sticky — it should feel like a baby’s bottom, as my Bubbe used to say.
4. First rise: Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 1-1.5 hours, until doubled in size. I like to put mine in the microwave (turned off, obviously) with a cup of hot water for a cozy environment.
5. Shape the sufganiyot: Punch down the dough gently and turn it out onto a lightly floured surface. Roll it out to about ½-inch thickness. Use a 2-inch round cutter (or a drinking glass) to cut out circles. Re-roll the scraps once and cut more — don’t overwork the dough or it’ll get tough.
6. Second rise: Place the rounds on your parchment-lined baking sheet, about 2 inches apart. Cover loosely with plastic wrap and let rise for another 30-45 minutes, until puffy and almost doubled. They should look like little clouds.
7. Preheat and bake: About 15 minutes before the second rise is done, preheat your oven to 375°F (190°C). Bake the sufganiyot for 10-12 minutes, until golden brown on top and bottom. They should feel light and sound hollow when tapped. Don’t overbake — they’ll continue cooking slightly from residual heat.
8. Cool slightly: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. They need to be warm but not hot when you fill them — too hot and the jam will melt into a puddle.
9. Fill the sufganiyot: While they’re cooling, stir the raspberry jam with 1 tablespoon of water to loosen it. Transfer to your piping bag. Use a chopstick to poke a hole into the side of each sufganiyot — go about halfway in, then wiggle it gently to create space for the filling. Insert the piping tip into the hole and squeeze gently until you feel the sufganiyot start to plump up. You’ll see the jam start to peek out — that’s how you know it’s full.
10. Finish and serve: If using melted butter, brush the tops lightly. Dust generously with powdered sugar through a fine-mesh sieve. Serve warm for the best experience — that first bite where the sugar dusts your lips and the jam spills out is pure magic.

Cooking Tips & Techniques

After making these baked sufganiyot probably a dozen times (I told you, I was determined), I’ve picked up a few tricks that make the process smoother and the results better.

Temperature matters — a lot. I ruined my first batch by using milk that was too hot. Killed the yeast dead. Now I always use a thermometer — 110°F is the sweet spot. It should feel like warm bathwater on your wrist, not hot.

Don’t rush the rises. I know it’s tempting to cut corners when you’re hungry, but the yeast needs time to do its thing. Under-risen dough makes dense, heavy sufganiyot. If your kitchen is cold, try the oven trick: preheat to the lowest setting, turn it off, and put the dough in with the door cracked open. Works like a charm.

Here’s a mistake I made: I once over-floured the dough because it felt sticky, and the baked sufganiyot came out tough and dry. Trust the process — the dough should be soft and slightly tacky. A little stickiness is good. It means you’re getting a tender crumb.

For even baking, rotate the baking sheet halfway through. My oven has a hot spot in the back right corner, and I learned this after a batch of half-burnt sufganiyot. Lesson learned.

Filling tip: Don’t overfill! I got excited my first time and squeezed too hard, and the jam burst out the side. Start with a gentle squeeze — you’ll feel the sufganiyot expand slightly. That’s enough. You can always add more, but you can’t take it out.

Multitasking strategy: Start the dough first thing in the morning, let it rise while you do other stuff, shape it, let it rise again, and bake in the afternoon. Or make the dough the night before and let it rise slowly in the fridge overnight. The cold fermentation actually develops more flavor.

Variations & Adaptations

One of the things I love about this recipe is how flexible it is. Here are some variations I’ve tried that turned out great:

Different Jam Flavors: Raspberry is classic, but strawberry, apricot, or even fig jam work beautifully. I made a batch with homemade blackberry jam last summer that was absolutely incredible. For a grown-up twist, try a spoonful of orange marmalade with a dash of Grand Marnier stirred in.

Chocolate Filling: Okay, this isn’t traditional, but it’s delicious. Use chocolate-hazelnut spread instead of jam. Warm it slightly before piping so it flows easily. My kids devoured these in about five minutes flat.

Baked vs. Fried: If you’re feeling brave and want the traditional experience, you can absolutely fry these. Heat about 2 inches of vegetable oil to 350°F and fry for 1-2 minutes per side. The dough is the same — just skip the baking step. But honestly? The baked version is so good that I rarely bother with frying anymore.

Dairy-Free Version: Substitute almond milk and vegan butter. The texture is slightly less tender, but still delicious. I’ve tested this with oat milk too, and it works well.

Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend. The dough will be stickier and harder to work with, so keep your hands well-floured. The texture is more cake-like, but still tasty. I’d recommend serving these the same day, as they don’t keep as well as the gluten version.

Savory Sufganiyot? Hear me out — I made a batch filled with herbed cream cheese and topped with everything bagel seasoning for a brunch party, and they were a hit. The same dough, just skip the sugar and vanilla, and add a teaspoon of garlic powder. Not traditional, but sometimes rules are meant to be bent.

Serving & Storage Suggestions

These baked sufganiyot are best served warm, when the jam is still slightly runny and the powdered sugar is fresh. I like to arrange them on a nice platter, dusted generously with sugar, with a few fresh raspberries scattered around for color.

What to serve with them: A cup of strong coffee or hot tea is perfect. For a brunch spread, pair them with fresh fruit, yogurt, and maybe some scrambled eggs for balance. For dessert, a scoop of vanilla ice cream alongside is never a bad idea.

Storage: Store leftover sufganiyot in an airtight container at room temperature for up to 2 days. They’ll lose some of their freshness, but they’re still good. Don’t refrigerate them — the fridge dries out the dough and makes them sad.

Freezing: You can freeze unfilled, unbaked rounds on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, let them thaw and rise in the fridge overnight, then bake as directed. Or freeze the baked, unfilled sufganiyot for up to a month. Thaw, warm in the oven for 5 minutes at 300°F, then fill and sugar.

Reheating: Pop them in a 300°F oven for 5-7 minutes to bring back that fresh-baked warmth. The microwave works in a pinch, but it makes them a bit rubbery. If you must microwave, do 10-second intervals.

Flavor development: Honestly, these are best the day they’re made. The dough is at its peak, the jam is fresh, the sugar is crisp. But day-old sufganiyot are still pretty great — especially if you warm them up and add a fresh dusting of powdered sugar.

Nutritional Information & Benefits

Let’s be real — these are a treat, not a health food. But they’re made with real ingredients, which counts for something. Here’s the approximate nutritional breakdown per sufganiyot (based on 12 servings):

Nutrient	Amount
Calories	195
Total Fat	5g
Saturated Fat	3g
Cholesterol	35mg
Sodium	115mg
Total Carbohydrates	33g
Dietary Fiber	1g
Sugars	14g
Protein	5g

Raspberries are actually a great source of antioxidants and vitamin C, so there’s that. And since these are baked instead of fried, they have significantly less fat than traditional sufganiyot. I’m not saying they’re health food, but they’re a healthier version of a classic treat.

For those with dietary concerns: these contain gluten, dairy, and eggs. The dairy-free and gluten-free variations mentioned above work well for most restrictions. Always check your ingredients for hidden allergens.

My personal philosophy? Food is meant to be enjoyed. These baked sufganiyot are a celebration — of holidays, of family, of simple pleasures. One or two of these with a cup of coffee is a beautiful thing. Just maybe don’t eat the whole batch in one sitting. (I speak from experience.)

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When you’re ready to shape, let it sit at room temperature for about 30 minutes before rolling out. The cold fermentation actually adds more flavor to the dough.

Why did my sufganiyot turn out dense?

This usually happens for one of three reasons: the yeast was old or killed by hot liquid, the dough wasn’t kneaded enough to develop gluten, or the sufganiyot didn’t rise long enough. Make sure your yeast is fresh, your liquid is warm (not hot), and give the dough time to double during both rises.

Can I use a different type of flour?

Bread flour gives the best texture, but all-purpose flour works in a pinch. The sufganiyot will be slightly less chewy and more tender. Whole wheat flour will make them denser and heavier — I’d recommend using half whole wheat and half bread flour if you want to add some whole grain goodness.

How do I know when the sufganiyot are fully baked?

They should be golden brown on top and bottom, and they’ll feel light when you pick them up. Tap the top gently — it should sound hollow. If they’re still pale or feel heavy, give them another minute or two. Every oven is different, so start checking at the 10-minute mark.

Can I fill these with something other than jam?

Of course! Try pastry cream, lemon curd, chocolate ganache, or even a dollop of Nutella. For a savory version, herbed cream cheese or goat cheese with honey is amazing. Just make sure your filling isn’t too runny, or it’ll soak into the dough and make it soggy.

Conclusion

These baked sufganiyot with raspberry jam filling have become a tradition in my home, and I hope they become one in yours too. They’re everything I loved about my Bubbe’s sufganiyot — the pillowy texture, the burst of sweet-tart jam, the snowy dusting of sugar — but without the stress and mess of deep frying. They’re proof that you can honor tradition while making it your own.

I’d love to hear how these turn out for you! Did you try a different filling? Did you fry them instead? Did your kids help with the piping? Drop a comment below and share your experience — your variations might inspire someone else. And if you loved this recipe, share it with a friend who needs a little sweetness in their life. Because honestly? The world could always use more homemade sufganiyot.

Happy baking, friends. May your sufganiyot be light, your jam be plentiful, and your kitchen be full of the kind of warmth that makes a house a home.

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