Honey-Glazed Sufganiyot with Raspberry Jam Filling

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 drafted and published.

Soft, fluffy Hanukkah doughnuts filled with tangy raspberry jam and finished with a shiny honey glaze for a festive sweet treat. This Middle Eastern Hanukkah recipe, ready in about 70 minutes, pairs all-purpose flour, active dry yeast, and whole 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 "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.

Prep: 40 min Cook: 30 min Serves 12 Middle Eastern cuisine 320 cal/serving

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Ingredients

3 1/2 cups all-purpose flour
2 1/4 tsp (1 packet) active dry yeast
1 cup whole milk, warmed to 110°F
1/4 cup granulated sugar
4 tbsp unsalted butter, melted
2 large eggs
1 tsp salt
4 cups for frying vegetable oil
1 cup raspberry jam
1/2 cup honey
1/2 cup powdered sugar, for dusting

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Instructions

Step 1: In a large bowl, combine 1 cup warmed whole milk (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar. Stir and let sit for 5-10 minutes until foamy.
Step 2: Add 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, 2 large eggs, and 4 tbsp melted unsalted butter to the yeast mixture. Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
Step 3: Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 1/2 hours or until doubled in size.
Step 4: Roll dough out to 1/2-inch thickness and cut 3-inch rounds. Place rounds on a parchment-lined tray, cover, and let rise 30 minutes.
Step 5: Heat 4 cups vegetable oil in a deep pot to 350°F. Fry doughnuts in batches, 2-3 minutes per side, until golden brown and puffed. Drain on paper towels.
Step 6: Using a piping bag fitted with a small nozzle, fill each warm doughnut with about 1 tbsp raspberry jam.
Step 7: Warm 1/2 cup honey in a small saucepan until runny, then brush generously over the doughnuts.
Step 8: Dust with 1/2 cup powdered sugar before serving warm for a festive Hanukkah dessert.