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Baked Sufganiyot: Easy Kid-Approved Jelly Donuts

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These baked sufganiyot give you all the joy of a classic jelly donut without the stress, mess, or hefty price tag of bakery versions. Soft, pillowy, and filled with jam, they’re a kid-approved Hanukkah treat that’s surprisingly simple to make.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ¾ cup (180ml) warm milk (about 110°F)
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup (160g) seedless raspberry jam (or other flavor)
  • ½ cup (60g) powdered sugar
  • 2 tablespoons (28g) melted butter (for brushing)

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk and 1 tablespoon of the sugar. Sprinkle yeast over top and let sit for 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together flour, remaining sugar, and salt. Make a well and add proofed yeast mixture, beaten egg, melted butter, and vanilla. Stir until a shaggy dough forms.
  3. Knead the dough: Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add flour if too sticky, or warm milk if too dry.
  4. First rise: Place dough in a greased bowl, turning to coat. Cover with a towel and let rise in a warm spot for about 1 hour until doubled in size.
  5. Shape the donuts: Punch down dough and roll to ½-inch thickness. Cut into rounds with a 2-inch cutter. Place on a parchment-lined baking sheet, 2 inches apart. Cover and let rise for 30-40 minutes until puffy.
  6. Bake: Preheat oven to 375°F (190°C). Bake for 10-12 minutes until golden brown and hollow-sounding when tapped. Cool on sheet for 5 minutes, then transfer to a wire rack.
  7. Fill and top: While warm, brush with melted butter. Let cool completely. Fill a piping bag with jam, insert tip into side of each donut, and gently squeeze until donut plumps slightly. Dust generously with powdered sugar.

Notes

For best texture, serve same day. To revive day-old donuts, reheat in a 350°F oven for 3-4 minutes. Avoid microwaving. Unfilled donuts can be frozen for up to 2 months. Fill with any jam, Nutella, or lemon curd. For dairy-free, use almond milk and coconut oil.

Nutrition

Keywords: baked sufganiyot, jelly donuts, Hanukkah donuts, baked donuts, kid-friendly donuts, no-fry donuts

Find it online: https://vexifood.com/baked-sufganiyot-easy-kid-approved-jelly-donuts/