Easy Baked Sufganiyot with Raspberry Jam Filling

I swore I hated sufganiyot. For years. The jelly-filled donuts that show up every Hanukkah seemed like nothing but trouble—greasy fingers, oil splatters all over the stove, and that weird moment when the filling squirts out the wrong side and lands on your shirt. Three winters ago, standing in my cramped kitchen on a freezing Tuesday night, I found myself craving one anyway. But I had zero interest in dealing with a pot of hot oil at 9 PM on a weeknight.

So I did something I never thought I’d do. I grabbed my baking sheet, stared at my mixing bowl, and decided to make a baked version just for myself. No expectations. No promises. Just a quiet experiment while my husband watched TV in the other room. Honestly, I wasn’t even sure it would work. Baked donuts can be dense, dry, or just sad imitations of the real thing.

Then I pulled them out of the oven. Golden, puffy, and somehow exactly right. I filled one with raspberry jam, took a bite, and let me tell you—I stood there in my kitchen, alone, and actually laughed. They were good. Not “good for baked” good. Actually, genuinely, I-would-serve-these-to-people good. My husband wandered in, grabbed one without asking, and ate three before I could say a word. Maybe you’ve been there—that moment when a recipe you thought was impossible turns out to be exactly what you needed.

That’s how these Easy Baked Sufganiyot with Raspberry Jam Filling became my go-to. No deep frying, no mess, and they come together fast enough for a regular Tuesday. I’ve been making them every Hanukkah since, and honestly, sometimes in June too. Because good donuts shouldn’t wait for a holiday.

Why You’ll Love This Recipe

Let’s be real for a second. Traditional sufganiyot are delicious, but they’re also a project. You’re dealing with hot oil, careful timing, and a kitchen that smells like a diner for three days. These baked sufganiyot solve all of that without sacrificing the thing you actually want—a soft, pillowy donut filled with sweet raspberry jam.

• Quick & Easy: These come together in about 30 minutes from start to finish. No yeast, no rising time, no thermometer needed. Mix, scoop, bake, fill.
• Simple Ingredients: You probably have most of this in your pantry right now. Flour, sugar, baking powder, eggs, yogurt. The only specialty item is raspberry jam, and that’s just a trip to the fridge.
• Perfect for Weeknights: Hanukkah falls on weeknights most years. You don’t want to spend hours in the kitchen when you’ve got work tomorrow. These fit right into a busy schedule.
• Crowd-Pleaser: I’ve served these to my neighbor Rachel, my sister-in-law’s book club, and a table full of picky kids. Every single person went back for seconds. They don’t taste “baked”—they taste like donuts.
• Unbelievably Delicious: The texture is where these shine. Using Greek yogurt in the batter gives them a tenderness you’d expect from fried dough. The raspberry jam cuts through the sweetness just right.

What makes this recipe different from every other baked donut recipe out there? It’s the yogurt trick. I tested this seven times to get the texture right—too much yogurt and they’re gummy, too little and they’re dry. This version hits that sweet spot where the crumb is soft but holds together when you bite into it. Plus, baking instead of frying means you can actually taste the jam instead of just oil.

This isn’t just another donut recipe. It’s the one that made me stop missing fried sufganiyot. And honestly, that’s saying something.

What Ingredients You Will Need

This recipe uses simple, pantry-friendly ingredients to create something that feels special. Most of these are things you already have on hand, which makes these baked sufganiyot perfect for a last-minute craving or a weeknight Hanukkah celebration.

For the Donut Batter

• All-purpose flour, 1 ½ cups (190g) — regular flour works best here. Don’t substitute with whole wheat or almond flour unless you’re prepared for a denser texture.
• Granulated sugar, ⅓ cup (65g) — adds just enough sweetness without making them cloying. You could use coconut sugar, but the color will be darker.
• Baking powder, 2 teaspoons — make sure it’s fresh. Old baking powder is the number one reason baked donuts turn out flat and dense.
• Salt, ¼ teaspoon — balances the sweetness and brings out the flavor of the jam.
• Large egg, 1, room temperature — room temperature eggs incorporate more evenly into the batter. If you forgot to take it out, place it in warm water for 5 minutes.
• Plain Greek yogurt, ⅓ cup (80g) — this is the secret ingredient. The yogurt adds moisture and tenderness without making the batter too wet. I prefer full-fat Greek yogurt for the best texture, but 2% works fine too.
• Milk, ¼ cup (60ml) — whole milk gives the richest result, but any milk you have will work. I’ve used oat milk in a pinch and it was fine.
• Unsalted butter, 3 tablespoons (42g), melted — melted butter adds richness. If you only have salted butter, skip the extra salt in the dry ingredients.
• Vanilla extract, 1 teaspoon — pure vanilla extract makes a difference here. Imitation vanilla works, but the flavor won’t be as warm and round.

For the Topping

• Powdered sugar, ½ cup (60g) — for dusting. You can also use cinnamon sugar if you prefer a different finish.

For the Filling

• Raspberry jam, ½ cup (160g) — seedless or with seeds, your choice. I personally love the little pops of texture from seeds. Bonne Maman is my go-to brand for the best raspberry flavor without being too sweet.
• Optional: 1 teaspoon lemon juice — a tiny squeeze of lemon brightens the jam and cuts through the sweetness. Try it once and you’ll never skip it.

If you want to swap the raspberry jam, strawberry or apricot preserves work beautifully. For a grown-up twist, try fig jam with a pinch of black pepper. Just avoid jelly that’s too runny—it’ll soak into the donut and make it soggy.

Equipment Needed

You don’t need a donut pan for this recipe. I know, surprising right? These are freeform drop donuts, which means you just scoop and bake.

• Mixing bowls — one large, one medium. Nothing fancy, just what you normally use.
• Whisk and rubber spatula — a whisk for the dry ingredients, a spatula for folding everything together.
• Baking sheet — a standard half-sheet pan works perfectly. Line it with parchment paper for easy cleanup.
• Cookie scoop or two spoons — a 1.5-tablespoon cookie scoop makes uniform donuts, but two spoons work just fine. I’ve used both and honestly, the scoop is worth the few dollars it costs.
• Piping bag or zip-top bag — for filling the donuts with jam. A zip-top bag with the corner snipped off works exactly the same as a fancy piping bag.
• Small piping tip (optional) — if you have a round tip (like a Wilton 12), it makes filling easier. But honestly, I’ve snipped the corner of a bag more times than I can count and it works fine.
• Cooling rack — lets air circulate so the donuts don’t get soggy on the bottom. If you don’t have one, transfer them to a plate after a few minutes.

That’s it. No stand mixer, no donut pan, no deep fry thermometer. I bought a cheap cookie scoop at the grocery store for three dollars and it’s been my favorite kitchen tool for years.

Preparation Method

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside. This whole process moves fast once you start mixing, so having everything ready makes a big difference.

1. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure the baking powder is evenly distributed—nobody wants a pocket of baking powder in their donut. Give it a good 15 seconds of whisking.
2. Combine the wet ingredients. In a medium bowl, whisk the egg until it’s uniform and slightly frothy, about 30 seconds. Add the Greek yogurt, milk, melted butter, and vanilla extract. Whisk until everything is smooth and well combined. The mixture will look a little thick—that’s normal.
3. Bring it together. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together gently. Don’t overmix! Stop as soon as you no longer see streaks of flour. A few lumps are fine. Overmixing will make the donuts tough, and we want them tender and soft.
4. Scoop and shape. Using your cookie scoop or two spoons, drop rounded tablespoons of batter onto the prepared baking sheet. Space them about 2 inches apart—they’ll spread a little but not much. You should get about 12 donuts. If your batter feels too sticky to handle, lightly wet your hands and gently roll each scoop into a ball before placing it on the sheet.
5. Bake. Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. At 10 minutes, start checking. The donuts should be puffed, golden on the bottom, and just barely golden on top. A toothpick inserted into the center should come out clean or with a few moist crumbs. Don’t overbake—they’ll dry out fast.
6. Cool. Let the donuts cool on the baking sheet for 2 minutes, then transfer them to a cooling rack. This step matters. If you leave them on the hot sheet, the bottoms will steam and get soggy. Let them cool completely before filling, about 15 minutes. Warm donuts will turn your jam into a runny mess.
7. Prepare the filling. While the donuts cool, spoon the raspberry jam into a small bowl. If it’s very thick, stir in the lemon juice to loosen it slightly. If your jam has big fruit chunks, give it a quick mash with a fork so it fits through the piping tip.
8. Fill the donuts. Transfer the jam to a piping bag or zip-top bag fitted with a small round tip. If using a zip-top bag, snip off one corner—start small, you can always cut more. Insert the tip into the side of each donut and gently squeeze until you feel the donut plump up. You’ll see the jam starting to peek out of the hole. Don’t overfill or the jam will burst out the other side. I learned this the hard way on my first batch—raspberry jam everywhere.
9. Dust and serve. Place the powdered sugar in a fine-mesh sieve and dust generously over the filled donuts. Serve immediately while they’re still fresh and the sugar is snowy on top.

A quick note: if you’re making these ahead, fill them just before serving. The unfilled donuts keep well, but once the jam goes in, they’re best eaten within a few hours.

Cooking Tips & Techniques

I’ve made this recipe more times than I can count, and I’ve definitely made my share of mistakes. Here’s what I’ve learned so you don’t have to repeat them.

Don’t skip the yogurt. The first time I made these, I used sour cream instead because I was out of yogurt. They were fine, but not as tender. Greek yogurt has a specific acidity and thickness that gives these donuts their soft, cake-like texture. If you absolutely must substitute, use full-fat sour cream, but know the texture will be slightly different.

Measure your flour correctly. This is the most common baking mistake I see. Scooping flour directly from the bag packs it down and you end up with too much. Instead, fluff the flour with a spoon, then spoon it into your measuring cup and level it off with a knife. If you have a kitchen scale, use it—190 grams is the sweet spot.

Keep an eye on the oven. My oven runs hot, so I start checking at 9 minutes. Every oven is different, and these donuts go from perfect to overdone in about 60 seconds. Look for the edges to be just barely golden. The tops should still look pale. That’s how you know they’re done without being dry.

Fill strategically. When you’re piping the jam, insert the tip about halfway into the donut and squeeze as you slowly pull it out. This distributes the jam through the center instead of creating one big pocket at the entry point. You’ll get jam in every bite instead of one jammy explosion followed by plain donut.

Timing is everything. These come together in about 30 minutes total, but the cooling time is non-negotiable. I know it’s tempting to fill them while they’re still warm, but trust me on this. Warm donuts + cold jam = soggy disaster. Set a timer for 15 minutes and walk away.

I once tried to rush the cooling step because my kids were hovering and hungry. The jam turned into a sticky puddle inside the donut, and the powdered sugar melted into a weird paste. They still ate them, but it wasn’t my finest baking moment.

Variations & Adaptations

One of the best things about this recipe is how flexible it is. You can change the filling, the topping, or even the flavor of the donut itself without messing up the basic formula.

Change the jam. Raspberry is classic, but strawberry, apricot, or blackberry jam all work beautifully. For something unexpected, try fig jam or even a dollop of Nutella. If you’re using a very thin jam or preserve, strain out the extra liquid first to keep the donuts from getting soggy.

Go dairy-free. Swap the Greek yogurt for a dairy-free yogurt (coconut or almond work best) and use melted coconut oil or vegan butter instead of regular butter. Oat milk or almond milk work fine in place of whole milk. The texture will be slightly less tender, but still really good. I tested this for a friend with a dairy allergy and she couldn’t tell the difference.

Make them gluten-free. Use a 1:1 gluten-free flour blend that contains xanthan gum. Cup4Cup and King Arthur’s measure-for-measure blends both work well. Don’t use almond flour or coconut flour—they absorb liquid differently and the texture won’t be right.

Try a different shape. If you have a mini muffin pan, you can bake these as donut holes instead of freeform rounds. Just grease the pan well and fill each cup about two-thirds full. Bake for 8 to 10 minutes. They’re perfect for snacking and kids love the small size.

Add a coating. Instead of powdered sugar, roll the warm donuts in cinnamon sugar (¼ cup sugar mixed with 1 teaspoon cinnamon). Or dip them in a simple glaze made from 1 cup powdered sugar and 2 tablespoons milk. My personal favorite is a lemon glaze—add 1 tablespoon lemon juice instead of milk for a bright, tangy finish.

I once made a batch with orange marmalade and rolled them in toasted coconut. It was a happy accident—I had leftover marmalade from breakfast and just went with it. Now it’s my go-to spring version.

Serving & Storage Suggestions

These baked sufganiyot are best served the same day you make them, ideally within a few hours of filling. The powdered sugar will start to absorb into the donut after a while, and the jam can make the interior slightly soft if they sit too long.

Serving ideas: Arrange them on a pretty plate or platter with extra powdered sugar dusted on top. They’re wonderful with a cup of coffee or tea in the morning, or as a dessert after a weeknight dinner. For Hanukkah, I serve them alongside a bowl of fresh berries and some extra jam for dipping.

Storage: If you have leftovers (unlikely, but possible), store the unfilled donuts in an airtight container at room temperature for up to 2 days. Do not refrigerate them—the fridge dries out baked goods faster than anything. If you’ve already filled them, they’ll keep for about 1 day at room temperature, but the texture will soften.

Reheating: Pop unfilled donuts in a 300°F (150°C) oven for 3 to 4 minutes to warm them through. Then fill and dust with fresh powdered sugar. The microwave works in a pinch, but it makes them a bit chewy. I only do this when I’m desperate and the kids are whining.

Freezer option: Freeze the unfilled, un-dusted donuts in a single layer on a baking sheet, then transfer them to a freezer bag. They’ll keep for up to 1 month. Thaw at room temperature for about 20 minutes, then warm in the oven before filling and dusting. The texture holds up surprisingly well.

One thing I love about these donuts is that the flavor actually improves after a few hours. The jam settles into the donut and the sweetness mellows out. If you can resist eating them all immediately, they’re even better the next morning with your coffee.

Nutritional Information & Benefits

Let’s be honest—these are donuts. They’re not health food. But compared to fried sufganiyot, these baked versions are significantly lighter. Baking instead of frying cuts down on oil absorption, which means less fat and fewer calories per serving.

Here’s an approximate nutritional breakdown per donut (based on 12 donuts):

• Calories: 145
• Total Fat: 5g
• Saturated Fat: 3g
• Carbohydrates: 23g
• Sugar: 12g
• Protein: 3g
• Fiber: 1g
• Sodium: 95mg

The Greek yogurt adds a small amount of protein and calcium, and the raspberry jam provides a tiny bit of fiber and antioxidants from the berries. If you use a lower-sugar jam, you can cut the sugar content by about 3 grams per donut.

For those watching their diet, these are vegetarian and can be made dairy-free or gluten-free with the substitutions I mentioned earlier. They’re not vegan as written, but a flax egg and plant-based yogurt would work for a vegan version.

My personal take? Life is short. Eat the donut. But if you’re going to eat a donut, this baked version feels a little less indulgent and a lot more doable on a regular Tuesday night.

Conclusion

These Easy Baked Sufganiyot with Raspberry Jam Filling are proof that you don’t need a pot of hot oil to make something special. They’re quick, simple, and genuinely delicious—the kind of recipe that makes you wonder why you ever bothered with the fussy version.

Whether you’re celebrating Hanukkah, feeding a crowd, or just satisfying a random donut craving on a weeknight, these deliver. The yogurt keeps them tender, the jam adds that perfect burst of sweetness, and the whole thing comes together in about 30 minutes with minimal cleanup. That’s a win in my book.

I’d love to hear how yours turn out. Did you try a different jam? Add a glaze? Make them gluten-free? Drop a comment below and let me know what worked for you. And if you share them on social media, tag me—I love seeing your versions.

Go ahead, make a batch tonight. You deserve a donut.

Frequently Asked Questions

Can I use a donut pan instead of scooping freeform donuts?

Yes, absolutely. If you have a donut pan, grease it well and fill each cavity about two-thirds full. Bake for 8 to 10 minutes, or until golden and a toothpick comes out clean. The texture will be slightly different—more like a traditional baked donut shape—but just as delicious. You’ll need to adjust the filling method since donut holes are smaller.

Why did my donuts turn out dry?

Dry donuts usually come from one of three things: overmixing the batter, overbaking, or using too much flour. Mix just until the flour disappears, pull them from the oven at the first sign of doneness, and measure your flour by spooning it into the cup instead of scooping. If they’re still dry, try adding an extra tablespoon of yogurt next time.

Can I make the batter ahead of time?

I don’t recommend it. The baking powder starts reacting as soon as it hits the wet ingredients, so the batter loses its lift if it sits. If you need to prep ahead, mix the dry ingredients and wet ingredients separately, then combine them right before baking. The unfilled baked donuts keep well for a day or two at room temperature.

What’s the best way to fill the donuts without making a mess?

Use a piping bag or zip-top bag with a small round tip. Insert the tip about halfway into the side of the donut and squeeze gently as you pull it out. Start with less jam than you think you need—you can always add more. If the jam starts leaking out the entry hole, you’ve filled it enough. A little practice goes a long way here.

Can I use frozen raspberries instead of jam?

Fresh or frozen raspberries won’t work as a filling because they release too much liquid and make the donuts soggy. If you want a fresh raspberry flavor, cook the berries with a little sugar and cornstarch to make a quick compote, then let it cool completely before using. Or stick with jam—it’s easier and more reliable.

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