Baked Sufganiyot Doughnuts with Cinnamon Sugar

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Lighter-than-usual sufganiyot, Jewish jelly doughnuts, baked and dusted with fragrant cinnamon sugar for a festive Hanukkah treat. This Middle Eastern Hanukkah recipe, ready in about 45 minutes, pairs all-purpose flour, active dry yeast, and granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 2 1/4 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 3/4 cup (110°F) warm milk
• 3 tbsp unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup strawberry or raspberry jam, for filling
• 2 tsp ground cinnamon
• 1/4 cup powdered sugar, for dusting

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Instructions

1. Step 1: In a small bowl, combine 3/4 cup warm milk (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp of the 1/4 cup granulated sugar. Stir lightly and let sit for 5-7 minutes until foamy.
2. Step 2: In a large bowl, whisk together 2 1/4 cups all-purpose flour, remaining 3 tbsp granulated sugar, and 1/2 tsp salt.
3. Step 3: Add the yeast mixture, 3 tbsp melted unsalted butter, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Mix with a wooden spoon until a soft dough forms.
4. Step 4: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour until doubled.
5. Step 5: Punch down dough and roll out to 1/2-inch thickness. Use a 3-inch round cutter to cut out circles.
6. Step 6: Place rounds on parchment-lined baking sheets, cover, and let rise for 30 minutes.
7. Step 7: Preheat oven to 375°F.
8. Step 8: Using a piping bag fitted with a small round tip, fill each doughnut with about 1 tsp strawberry or raspberry jam by inserting the tip in the side and squeezing gently.
9. Step 9: Bake doughnuts for 12-15 minutes until golden and puffed.
10. Step 10: Mix 2 tsp ground cinnamon with 1/4 cup powdered sugar. Immediately after removing doughnuts from the oven, toss them gently in the cinnamon sugar mixture until evenly coated. Serve warm.