Honey-Dipped Sufganiyot (Jelly-Filled Hanukkah Doughnuts)

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and airy deep-fried doughnuts filled with sweet raspberry jam and dipped in golden honey, a traditional Hanukkah treat. This Middle Eastern-inspired Hanukkah recipe, ready in about 50 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 320 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.

Prep: 30 min Cook: 20 min Serves 12 Middle Eastern cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

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 sugar. Let sit for 5-7 minutes until foamy.
  2. Step 2: In a large bowl, whisk 2 large eggs with 1/3 cup granulated sugar, 4 tbsp melted unsalted butter, and 1 tsp salt. Add the yeast mixture and stir.
  3. Step 3: Gradually add 3 1/2 cups all-purpose flour, mixing until a soft dough forms. Knead by hand or stand mixer for 8-10 minutes until smooth and elastic.
  4. Step 4: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Step 5: Punch down dough and roll out to 1/2-inch thickness on a floured surface. Cut 3-inch circles using a biscuit cutter.
  6. Step 6: Heat 4 cups vegetable oil in a deep pot to 350°F. Fry doughnuts in batches for 2 minutes per side until golden and puffed. Drain on paper towels.
  7. Step 7: Using a piping bag fitted with a small nozzle, fill each doughnut with raspberry jam (about 1 tbsp per doughnut).
  8. Step 8: Warm 1 cup honey slightly and dip each jelly-filled doughnut halfway into the honey for a glossy coating. Place on wire rack to set.
  9. Step 9: Dust with powdered sugar before serving warm.

Related recipes