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Easy Baked Sufganiyot with Raspberry Jam Filling

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These baked sufganiyot are soft, pillowy donuts filled with sweet raspberry jam, made without deep frying. They come together in about 30 minutes with simple ingredients and are perfect for Hanukkah or any weeknight craving.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • ⅓ cup (80g) plain Greek yogurt
  • ¼ cup (60ml) milk
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup (60g) powdered sugar (for dusting)
  • ½ cup (160g) raspberry jam
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a medium bowl, whisk the egg until frothy. Add Greek yogurt, milk, melted butter, and vanilla extract; whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (do not overmix; a few lumps are fine).
  5. Using a cookie scoop or two spoons, drop rounded tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 12 donuts.
  6. Bake for 10 to 12 minutes, until puffed and golden on the bottom. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  7. Let donuts cool on the baking sheet for 2 minutes, then transfer to a cooling rack. Cool completely before filling (about 15 minutes).
  8. While donuts cool, spoon raspberry jam into a small bowl. If thick, stir in lemon juice to loosen. Mash any large fruit chunks with a fork.
  9. Transfer jam to a piping bag or zip-top bag fitted with a small round tip. Insert the tip into the side of each donut and gently squeeze until the donut plumps up. Do not overfill.
  10. Place powdered sugar in a fine-mesh sieve and dust generously over the filled donuts. Serve immediately.

Notes

Don’t skip the yogurt—it gives the donuts their tender texture. Measure flour correctly by spooning it into the cup and leveling off. Start checking donuts at 9 minutes to avoid overbaking. Fill donuts only after they are completely cool to prevent the jam from turning into a puddle. For best results, fill just before serving.

Nutrition

Keywords: baked sufganiyot, jelly donuts, Hanukkah donuts, baked donuts, raspberry jam donuts, easy donut recipe

Find it online: https://fizzlefork.com/easy-baked-sufganiyot-with-raspberry-jam-filling/