Baked Honey and Sesame Sufganiyot Doughnuts

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Light, fluffy baked doughnuts inspired by Hanukkah’s classic sufganiyot, glazed with honey and sprinkled with toasted sesame seeds for a sweet finish. This Middle Eastern Hanukkah recipe, ready in about 40 minutes, pairs all-purpose flour, active dry yeast, and warm milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 cup (110°F) warm milk
• 1/4 cup granulated sugar
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/2 cup honey
• 3 tbsp toasted sesame seeds
• for greasing vegetable oil spray

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Instructions

1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast in 1 cup warm milk (110°F) with 1 tbsp granulated sugar. Let sit for 5-7 minutes until foamy.
2. Step 2: In a large mixing bowl, whisk together 3 cups all-purpose flour, remaining 3 tbsp granulated sugar, and 1 tsp kosher salt. Add 2 large eggs, 4 tbsp melted unsalted butter, and the yeast mixture.
3. Step 3: Mix with a wooden spoon or dough hook attachment until a soft, slightly sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
5. Step 5: Preheat oven to 375°F and grease a 12-cup muffin tin with vegetable oil spray. Punch down the dough and roll it out to 1/2-inch thickness on a floured surface.
6. Step 6: Cut 12 rounds using a 3-inch cookie cutter and place each round into the prepared muffin cups.
7. Step 7: Bake for 15-18 minutes until the tops are golden brown and spring back when pressed.
8. Step 8: While warm, brush each doughnut with 1/2 cup honey and sprinkle evenly with 3 tbsp toasted sesame seeds.
9. Step 9: Let cool slightly before serving warm as a festive Hanukkah treat.