Honey-Rosewater Sufganiyot (Fried Hanukkah Doughnuts)

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

Classic Hanukkah jelly-filled doughnuts infused with rosewater and finished with a honey glaze for a festive treat. This Middle Eastern-inspired Hanukkah recipe, ready in about 60 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 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 "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 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, about 4 cups vegetable oil
• 1 cup seedless raspberry jam
• 1/2 cup honey
• 1 tsp rosewater
• for dusting powdered sugar

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Using a piping bag fitted with a small tip, fill each doughnut with about 1 tbsp seedless raspberry jam.
7. 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.
8. Step 8: Dust with powdered sugar and serve warm.