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 developed and reviewed.

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-inspired Hanukkah recipe, ready in about 135 minutes, pairs all-purpose flour, granulated sugar, 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 "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: 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, melted unsalted butter
1 tablespoon orange zest
2 tablespoons poppy seeds
1/2 cup, for filling jelly
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.