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Baked “Sufganiot” Jelly Doughnuts


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Baked "Sufganiot" Jelly Doughnuts


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Baked “Sufganiot” Jelly Doughnuts

Baked jelly doughnuts? This Chanukah delight just got a little lighter.


  • Prep Time : 10 min
  • Ready Time : 10 min


24 doughnuts


  • 1 (1/4-ounce) package rapid rise dry yeast
  • 1 tablespoon sugar
  • 1/4 cup warm water
  • 1 egg yolk
  • 1 egg
  • 1/4 cup sugar
  • 1 cup 1% milk, warmed
  • 3 1/2 cups all-purpose flour
  • Pinch of salt
  • 3 tablespoons margarine or butter, cut into 9 pieces
  • Cooking spray
  • 3/4 -1 cup strawberry jam
  • Confectioners' sugar for dusting


  1. Dissolve the yeast with the 1 tablespoon of the sugar in 1/4 cup warm water.
  2. In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, 1/4 cup of sugar and milk.
  3. With paddle going, add flour and salt.
  4. Add margarine one piece at a time. Dough should be sticky but elastic.
  5. Turn out dough onto floured surface. Knead once or twice. Shape into ball. Place in an oiled bowl, cover and place in a warm area for at least an hour or until dough is doubled.
  6. Lightly grease 2 baking sheets.
  7. Divide dough in half. With lightly oiled hands, take approximately 2 tablespoons of dough and roll into ball. Place on greased baking sheet.
  8. Repeat with remaining dough placing balls 2 inches apart (about 12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375 degrees F.
  9. Bake at 375 degrees F for 10-12 minutes or until golden. Remove from oven and let cool.
  10. Place jam in a pastry bag fitted with a medium pastry tip or use a small zip lock type of bag fitted with a medium pastry tip. Pastry tips are available at most craft stores.
  11. Press tip into doughnut and squeeze at least 1 teaspoon of jam into doughnut, or more if desired.
  12. Dust with confectioners’ sugar and serve.


If you don’t have a standing mixer, use a hand mixer for Step 2 and beat the egg yolk, egg, yeast mixture, sugar and milk for about 1 minute. Knead the rest of the ingredients together by hand: first the flour, then the salt and margarine, one piece at a time, then proceed with Step 5.

Contributed by: Quick & Kosher


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




6 Responses to Baked “Sufganiot” Jelly Doughnuts

  1. avatar says: RhodaY

    I think this is a great idea to have baked sufganiot!Wish I had seen it before Chanukah.. Do you have a suggestion ( proportion wise)for making these as “munchkins”?

  2. Hey RhodaY try making munchkins with 2 teaspoons of dough. Let us know how they turn out.

  3. avatar says: yafa st

    I like this recipe the best, but I like fried doughnuts. Does this recipe work just as well when fried?

  4. avatar says: Ariella

    Thanks so much for the recipe! I tried making it and it tasted great but was more like challah than a donut. Is that how it’s supposed to be since it’s baked?

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