Spiced Sufganiyot Filled with Raspberry Jam and Powdered Sugar

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.

Soft, fluffy Hanukkah doughnuts infused with warm spices and filled with sweet raspberry jam, dusted with a delicate coating of powdered sugar. This Middle Eastern Hanukkah recipe, ready in about 50 minutes, pairs all-purpose flour, active dry yeast, and warm milk for a weeknight-friendly dinner. Each serving lands at about 320 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: 20 min Serves 12 Middle Eastern cuisine 320 cal/serving

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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 unsalted butter, melted
2 large eggs
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp kosher salt
for frying vegetable oil, about 4 cups
1 cup raspberry jam
1/2 cup for dusting powdered sugar

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Instructions

Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast and 1 tsp granulated sugar in 1 cup warm milk (110°F). Let sit for 5 minutes until foamy.
Step 2: In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp kosher salt.
Step 3: Add the yeast mixture, 4 tbsp melted unsalted butter, and 2 large eggs to the dry ingredients. Stir with a wooden spoon until a dough forms.
Step 4: Knead dough on a floured surface 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 or until doubled in size.
Step 5: Roll dough to 1/2-inch thickness and cut into 3-inch rounds. Cover and let rest for 30 minutes.
Step 6: Heat 4 cups vegetable oil in a heavy pot to 350°F. Fry doughnuts in batches, 2-3 minutes per side until golden brown.
Step 7: Drain on paper towels. Using a piping bag fitted with a small tip, fill each doughnut with 1-2 tbsp raspberry jam.
Step 8: Dust generously with 1/2 cup powdered sugar before serving warm.