Orange-Poppy Seed Sufganiyot with Citrus Syrup

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Light, airy jelly-filled doughnuts with a hint of orange and poppy seeds, drizzled with a fragrant citrus syrup. A modern twist on the classic Hanukkah treat. This Middle Eastern Hanukkah recipe, ready in about 135 minutes, pairs all-purpose flour, granulated sugar, and active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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: 120 min Cook: 15 min Serves 12 Middle Eastern cuisine 240 cal/serving

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Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 cup warm milk
1 large egg
1/4 cup unsalted butter, melted
1 tablespoon orange zest
2 tablespoons poppy seeds
1/2 cup jelly, for filling
1/2 cup powdered sugar
2 tablespoons fresh orange juice
1 tablespoon lemon juice

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Instructions

Step 1: In a large bowl, combine 2 cups flour, 1/4 cup sugar, and 2 1/4 teaspoons yeast. Warm 1 cup milk until steaming, then cool to lukewarm. Add warm milk, 1 large egg, 1/4 cup melted butter, and 1 tablespoon orange zest; mix until smooth.
Step 2: Cover bowl with a damp cloth and let rise in a warm place for 1 hour, until doubled. Punch down dough, then mix in 2 tablespoons poppy seeds. Shape into 12 equal balls and place on a parchment-lined baking sheet.
Step 3: Cover again and let rise for 30 minutes. Heat 2 inches vegetable oil in a deep pot to 350°F. Fry dough balls for 2 minutes per side until golden. Transfer to a wire rack and fill with 1/2 cup jelly using a piping bag. Whisk 1/2 cup powdered sugar, 2 tablespoons orange juice, and 1 tablespoon lemon juice for syrup; drizzle over warm sufganiyot.