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Best Baked Sufganiyot with Raspberry Jam Filling Recipe

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These baked sufganiyot are light, golden, and tender, filled with raspberry jam and dusted with powdered sugar. They capture the magic of traditional fried sufganiyot without the mess and stress of deep frying.

Ingredients

Scale
  • 3 ½ cups bread flour (420g)
  • ¼ cup granulated sugar (50g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup whole milk (120ml), warm (about 110°F)
  • ¼ cup water (60ml), warm (about 110°F)
  • 2 large eggs, room temperature
  • 3 tablespoons unsalted butter (42g), melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup raspberry jam (about 320g)
  • 1 tablespoon water
  • ½ cup powdered sugar (60g)
  • Optional: ¼ cup melted butter (56g) for brushing

Instructions

  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.
  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.
  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 too sticky, add flour one tablespoon at a time; if too dry, add water one teaspoon at a time.
  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.
  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 to cut out circles. Re-roll the scraps once and cut more.
  6. Second rise: Place the rounds on a 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.
  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.
  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.
  9. Fill the sufganiyot: While they’re cooling, stir the raspberry jam with 1 tablespoon of water to loosen it. Transfer to a piping bag. Use a chopstick to poke a hole into the side of each sufganiyot, then insert the piping tip and squeeze gently until the sufganiyot plumps up.
  10. Finish and serve: If using melted butter, brush the tops lightly. Dust generously with powdered sugar through a fine-mesh sieve. Serve warm.

Notes

For best results, use bread flour for a chewy texture. Ensure milk and water are at 110°F to activate yeast properly. Do not overfill the sufganiyot with jam. Serve warm for the best experience. Leftovers can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

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

Find it online: https://evabake.com/best-baked-sufganiyot-with-raspberry-jam-filling-recipe/