Raspberry Jam-Filled Sufganiyot

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

Light, airy doughnuts filled with tart raspberry jam and dusted with powdered sugar, honoring Hanukkah's tradition of fried foods. This Middle Eastern Hanukkah recipe, ready in about 65 minutes, pairs all-purpose flour, baking powder, and salt for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 6, 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.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar
• 1/2 cup milk
• 1 large egg
• 1/4 cup vegetable oil
• 1/2 cup raspberry jam
• 1/2 cup powdered sugar

Instructions

1. Step 1: Whisk 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a large bowl.
2. Step 2: Beat 1 large egg, 1/4 cup sugar, 1/2 cup milk, and 1/4 cup vegetable oil in another bowl until smooth.
3. Step 3: Gradually add wet ingredients to dry ingredients, mixing until a soft dough forms.
4. Step 4: Cover dough and rest at room temperature for 30 minutes.
5. Step 5: Heat 2 inches of vegetable oil in a deep pot to 375°F (190°C) over medium-high heat.
6. Step 6: Roll dough to 1/4-inch thickness, cut into 3-inch rounds, then place 1 tablespoon raspberry jam on each round.
7. Step 7: Fold dough edges over jam, pinching seams tightly to enclose filling.
8. Step 8: Fry 2-3 doughnuts at a time for 1-2 minutes per side until golden brown.
9. Step 9: Transfer to a wire rack; cool for 5 minutes before dusting with 1/2 cup powdered sugar.