Baked Sufganiyot: Easy Kid-Approved Jelly Donuts

Let’s be honest—making sufganiyot at home can feel like a project. The deep frying, the mess, the oil splatters that seem to find every surface in your kitchen. But these baked sufganiyot? They’re a different story entirely. They give you all the joy of a classic jelly donut without the stress, the mess, or the hefty price tag of bakery versions.

I first made these when my youngest asked for Hanukkah donuts three days in a row. Three days! My wallet couldn’t handle another trip to the bakery, and my nerves couldn’t handle another round of frying. So I pulled out my mixing bowl and got to work. The result was so good, my kid actually said, “These are better than the store ones.” I mean, that’s the kind of compliment you frame on your kitchen wall, right?

Here’s why these baked sufganiyot have become our family’s go-to:

• Budget-Friendly: A batch costs a fraction of what you’d pay at a bakery. We’re talking pantry staples here—flour, sugar, eggs, and a jar of jam. No fancy ingredients required.
• Kid-Approved: My kids devour these. The soft, pillowy texture and sweet jam center are basically irresistible to little ones. Plus, they love helping me roll the dough into balls.
• No Deep Frying: This is the game-changer. No hot oil, no splatters, no lingering fry smell in your kitchen for days. Just pop them in the oven and let the magic happen.
• Perfect for Hanukkah: These baked sufganiyot honor the tradition of oil while keeping things practical for busy families. You get the symbolism without the hassle.
• Surprisingly Simple: The dough comes together in about 15 minutes. While it rises, you can clean up, set the table, or—honestly—just sit down with a cup of coffee.

What makes these different from other baked donut recipes? It’s the texture. I tested this recipe six times to get that soft, yeasted crumb that reminds you of the real deal. The secret is a combination of all-purpose flour and a touch of melted butter brushed on after baking. It gives you that golden, slightly shiny exterior that makes these baked sufganiyot look like they came from a bakery window.

This isn’t just another baked donut recipe. It’s the one that makes you close your eyes after the first bite. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple weeknight into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver soft, fluffy baked sufganiyot without the fuss. Most of these are pantry staples you probably already have on hand, which makes this a perfect last-minute treat.

For the Dough

• All-purpose flour, 3 cups (360g) – Provides structure and a tender crumb. I’ve tested this with bread flour too, but all-purpose gives the softest texture for baked sufganiyot.
• Active dry yeast, 1 packet (2 ¼ teaspoons) – The key to that light, airy interior. Make sure your yeast is fresh for the best rise.
• Warm milk, ¾ cup (180ml) – Whole milk works best for richness, but 2% works fine too. Warm it to about 110°F—warm to the touch but not hot.
• Granulated sugar, ¼ cup (50g) – Adds sweetness and helps feed the yeast for a good rise.
• Large egg, 1 – Room temperature for better incorporation into the dough.
• Unsalted butter, 3 tablespoons (42g), melted and slightly cooled – Adds tenderness and flavor. I use Challenge butter for consistent results.
• Vanilla extract, 1 teaspoon – Pure vanilla makes a difference here. It adds warmth and depth to the flavor.
• Salt, ½ teaspoon – Balances the sweetness and strengthens the gluten structure.

For the Filling & Topping

• Seedless raspberry jam, ½ cup (160g) – Strawberry or apricot jam works beautifully too. Look for a good-quality jam without chunks of fruit for easier piping.
• Powdered sugar, ½ cup (60g) – For dusting generously over the warm baked sufganiyot.
• Melted butter, 2 tablespoons (28g) – Brushed on after baking for that golden, glossy finish that makes these look irresistible.

Ingredient Tips & Substitutions

• Yeast: If you only have instant yeast, you can use it directly without proofing—just mix it with the flour. Reduce the rise time slightly.
• Milk: For a dairy-free version, use almond milk or oat milk. Just warm it gently before adding to the yeast.
• Jam: Any flavor works! My kids love grape jelly, but I’m partial to raspberry. For a grown-up twist, try fig jam or orange marmalade.
• Butter: You can substitute coconut oil for a dairy-free version, though the texture will be slightly less tender.

I recommend using a brand like Bonne Maman for the jam—it has a clean fruit flavor that really shines in these baked sufganiyot. And for the powdered sugar, a simple dusting is all you need. No need to get fancy here!

Equipment Needed

You don’t need a professional bakery setup to make these baked sufganiyot. Here’s what you’ll need:

• Large mixing bowl – Any bowl works, but a wide one makes kneading easier.
• Measuring cups and spoons – For accuracy, especially with the yeast and flour.
• Whisk – For mixing the dry ingredients and proofing the yeast.
• Wooden spoon or dough whisk – For combining the dough.
• Baking sheet – A standard rimmed baking sheet works perfectly. Line it with parchment paper for easy cleanup.
• Piping bag with a small round tip – For filling the baked sufganiyot with jam. No piping bag? A ziplock bag with a corner snipped off works just as well.
• Pastry brush – For brushing melted butter on the baked donuts. A silicone brush is easiest to clean.
• Small saucepan – For warming the milk and melting butter.
• Clean kitchen towel – For covering the dough while it rises.

Honestly, you probably already have most of these in your kitchen. The one thing you might need to buy is a piping tip, but even that’s optional. I’ve used a ziplock bag plenty of times, and it works like a charm.

Preparation Method

Making these baked sufganiyot is easier than you think. The dough comes together quickly, and the oven does most of the work. Here’s how to do it:

Step 1: Proof the Yeast

In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-7 minutes until it becomes foamy. This tells you your yeast is alive and ready to work. If it doesn’t foam, your milk might have been too hot or your yeast is expired. Don’t panic—just start over with fresh yeast.

Step 2: Mix the Dough

In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the proofed yeast mixture, beaten egg, melted butter, and vanilla extract. Stir with a wooden spoon until a shaggy dough forms. It will look a bit messy at first—that’s totally normal.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. You’ll know it’s ready when it springs back when you poke it gently. If the dough feels too sticky, add a tablespoon of flour at a time. Too dry? Add a splash of warm milk. I’ve been there—it’s all about feel.

Step 4: First Rise

Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size. I usually put mine in the microwave (turned off) or on top of the fridge where it’s warm.

Step 5: Shape the Donuts

Punch down the risen dough gently. Turn it onto a lightly floured surface and roll it out to about ½-inch thickness. Use a 2-inch round cutter (or a glass with a 2-inch opening) to cut out rounds. Reroll the scraps and cut more rounds. You should get about 12-14 pieces.

Place the rounds on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover loosely with a towel and let them rise again for 30-40 minutes until puffy and almost doubled.

Step 6: Bake

Preheat your oven to 375°F (190°C). Bake the donuts for 10-12 minutes until they’re golden brown on top and sound hollow when tapped. The smell in your kitchen at this point? Absolutely incredible. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 7: Fill and Top

While the donuts are still warm, brush them with melted butter. This gives them that gorgeous golden shine and adds a subtle richness. Let them cool completely before filling.

To fill, fit a piping bag with a small round tip. Fill the bag with your jam. Insert the tip into the side of each donut and gently squeeze until you feel the donut plump up slightly. Don’t overfill—I learned this the hard way when jam exploded out the side of my first batch. A little goes a long way!

Finally, dust generously with powdered sugar. Serve these baked sufganiyot immediately for the best texture, or within a few hours.

Cooking Tips & Techniques

After making these baked sufganiyot more times than I can count, I’ve picked up a few tricks that make a real difference:

Get the Dough Consistency Right

The dough should be soft and slightly tacky but not sticky. If it sticks to your fingers like crazy, add a bit more flour. If it feels stiff and dry, add a splash of warm milk. The perfect dough for baked sufganiyot should feel like a baby’s earlobe—soft and supple. Weird comparison, I know, but it works!

Don’t Rush the Rise

I once tried to speed up the rise by putting the dough in a warm oven. Big mistake. The yeast got too active, and the donuts had a weird, yeasty taste. Patience is key here. Give the dough time to develop flavor and structure. That first rise is when the magic happens.

Use a Thermometer for Milk

If you have one, use an instant-read thermometer to check your milk temperature. 110°F is the sweet spot. Too cold, and the yeast won’t activate. Too hot, and you’ll kill it. I’ve killed my fair share of yeast, and it’s a bummer. A thermometer takes the guesswork out.

Brush Butter While Warm

The melted butter soaks in beautifully when the donuts are still warm. If you wait until they’re completely cool, the butter just sits on top. You want that buttery goodness to seep into the crumb. Trust me on this one.

Fill with a Steady Hand

When you’re piping the jam, go slow. You’ll feel the donut expand slightly as the jam fills the center. Stop as soon as you feel resistance. Overfilling leads to jam leaks, which are messy but honestly still delicious. I’ve had my share of jam explosions, and we still ate every single one.

Variations & Adaptations

One of the best things about these baked sufganiyot is how easy they are to customize. Here are some of my favorite variations:

Flavor Variations

• Chocolate-Hazelnut: Swap the jam for Nutella. My kids go absolutely crazy for this version. Just warm the Nutella slightly before piping so it flows easily.
• Lemon Curd: Use store-bought or homemade lemon curd for a bright, tangy filling. It cuts through the sweetness beautifully.
• Blueberry Bliss: Blueberry jam adds a lovely fruity flavor that pairs perfectly with the buttery dough.

Dietary Adaptations

• Dairy-Free: Use almond milk and coconut oil instead of milk and butter. The texture will be slightly less tender, but still delicious.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend. The dough will be a bit stickier, so add an extra tablespoon of flour if needed.
• Lower Sugar: Reduce the sugar in the dough to 2 tablespoons and skip the powdered sugar. The jam provides plenty of sweetness.

Seasonal Twists

• Pumpkin Spice: Add ½ teaspoon pumpkin pie spice to the dough and fill with apple butter. Perfect for fall Hanukkah celebrations.
• Mint Chocolate: Add ¼ teaspoon peppermint extract to the dough and fill with chocolate ganache. A festive winter treat.

I once made a batch with orange marmalade and a pinch of cinnamon in the dough. It was so good, I made it three times that month. Don’t be afraid to experiment—these baked sufganiyot are forgiving and fun to play with.

Serving & Storage Suggestions

These baked sufganiyot are best served the same day they’re made, when the exterior is slightly crisp and the inside is soft and pillowy. Here’s how to enjoy them:

Serving Ideas

• Warm with Coffee: Serve alongside a hot cup of coffee or tea for a cozy afternoon treat.
• Hanukkah Dessert: Arrange on a platter with a dusting of powdered sugar and some fresh berries for a festive presentation.
• Brunch Star: Add them to your brunch spread alongside scrambled eggs with cream cheese for a sweet-savory balance.
• Kids’ Party: Set up a toppings bar with powdered sugar, cinnamon sugar, and melted chocolate for kids to customize their own.

Storage Instructions

• Room Temperature: Store unfilled baked sufganiyot in an airtight container at room temperature for up to 2 days. They’ll lose some of their softness, but they’re still tasty.
• Refrigerator: Filled donuts should be refrigerated and eaten within 1 day. The jam can make the dough soggy if stored longer.
• Freezer: Freeze unfilled, baked donuts in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature, then warm in a 300°F oven for 5 minutes before filling and dusting.

Reheating Tips

To revive day-old baked sufganiyot, pop them in a 350°F oven for 3-4 minutes. They’ll come out warm and slightly crisp on the outside. Avoid the microwave—it makes them rubbery. Trust me, I’ve tried.

The flavors actually develop nicely overnight. The jam seeps into the dough just a little, creating a more cohesive bite. If you can resist eating them all on day one, you’re in for a treat on day two.

Nutritional Information & Benefits

While these baked sufganiyot are definitely a treat, they’re a lighter alternative to their deep-fried cousins. Here’s a rough breakdown per donut (based on 12 servings):

• Calories: 185
• Total Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 30g
• Sugar: 12g
• Protein: 4g
• Fiber: 1g

Compared to fried sufganiyot, which can pack 300+ calories and 15g of fat per donut, these baked versions are a significant upgrade. Baking eliminates the need for deep frying oil, which reduces the overall fat content considerably.

Plus, the jam provides a small amount of fruit, so you’re getting a little bit of natural sweetness along with the sugar. I like to think of these as a more balanced way to enjoy a Hanukkah tradition—one that leaves you feeling satisfied instead of sluggish.

If you’re watching your sugar intake, you can reduce the powdered sugar topping or use a lower-sugar jam. Every small swap helps without sacrificing the joy of eating a warm, homemade donut.

Conclusion

These baked sufganiyot have become a staple in our home, especially during Hanukkah. They’re everything I want in a holiday treat—delicious, meaningful, and stress-free. No deep frying, no mess, no breaking the bank. Just soft, jam-filled donuts that make everyone at the table smile.

What I love most about this recipe is how adaptable it is. You can fill them with your family’s favorite jam, dust them with powdered sugar or cinnamon, or even skip the filling for a simple buttered donut. They’re forgiving, fun to make, and absolutely worth the little bit of effort.

I’d love to hear how your batch turns out! What jam did you use? Did your kids help shape the dough? Drop a comment below and share your experience. And if you’re looking for another budget-friendly treat for the holidays, don’t miss my easy homemade applesauce—it’s the perfect companion for these donuts.

Happy baking, friends. May your kitchen smell warm and sweet, and may every bite remind you that the best treats are the ones made with love.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough through the first rise, then punch it down and refrigerate it overnight. The next day, let it come to room temperature for about 30 minutes before shaping and proceeding with the recipe. The cold fermentation actually adds more flavor to the baked sufganiyot.

Why didn’t my donuts rise properly?

This usually happens for one of three reasons: your yeast was expired, your milk was too hot (killing the yeast), or your kitchen was too cold. Make sure your milk is around 110°F and let the dough rise in a warm spot. If your kitchen is chilly, try placing the bowl in an oven with just the light on.

Can I use a different filling?

Absolutely! While raspberry jam is classic, you can use any jam, jelly, or spread you like. Nutella, lemon curd, apple butter, and even pastry cream all work beautifully. Just make sure your filling is pipeable—if it’s too thick, warm it slightly before using.

How do I prevent the jam from leaking out?

Don’t overfill the donuts! Fill the piping bag with jam and insert the tip about halfway into the donut. Squeeze gently until you feel the donut expand slightly, then stop. A little jam goes a long way. If you do get a leak, just dust extra powdered sugar over it—no one will notice.

Can I make these without a piping bag?

Yes! You can use a ziplock bag with a small corner snipped off. Or, for a simpler approach, you can slice the donuts in half horizontally, spread jam on the bottom half, and sandwich them back together. It’s not as traditional, but it’s just as delicious.

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