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-inspired Hanukkah recipe, ready in about 40 minutes, pairs all-purpose flour, active dry yeast, 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 "Plan a meal with the AI" 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, melted unsalted butter
• 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.