Honey-Rosewater Sufganiyot (Fried Hanukkah Doughnuts)

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Classic Hanukkah jelly-filled doughnuts infused with rosewater and finished with a honey glaze for a festive treat. This Middle Eastern Hanukkah recipe, ready in about 60 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 280 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: 30 min Cook: 30 min Serves 12 Middle Eastern cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

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 Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast and 1 tbsp sugar from the 1/4 cup in 1 cup warm milk (110°F). Let sit for 5-7 minutes until foamy.
Step 2: In a large bowl, whisk 3 1/2 cups all-purpose flour, remaining sugar (3 tbsp), and 1 tsp salt. Add yeast mixture, 2 large eggs, and 4 tbsp melted unsalted butter. Stir until dough comes together.
Step 3: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm place for 1 1/2 hours until doubled in size.
Step 4: Punch down dough and roll out to 1/2-inch thickness. Use a 3-inch round cutter to cut doughnuts. Place on a parchment-lined tray, cover, and let rise for 45 minutes.
Step 5: Heat 4 cups vegetable oil in a deep pot over medium heat to 350°F. Fry doughnuts in batches for 2 minutes per side until golden brown. Drain on paper towels.
Step 6: Using a piping bag fitted with a small tip, fill each doughnut with about 1 tbsp seedless raspberry jam.
Step 7: In a small saucepan, warm 1/2 cup honey with 1 tsp rosewater over low heat for 2 minutes. Brush warm honey glaze over warm doughnuts.
Step 8: Dust with powdered sugar and serve warm.