Whole Wheat Sufganiyot with Blueberry Jam

By AislePrompt Editorial · ·

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, fluffy doughnuts made with whole wheat flour and filled with homemade blueberry jam, dusted with powdered sugar for a traditional Hanukkah treat. This Middle Eastern Hanukkah recipe, ready in about 105 minutes, pairs whole wheat 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 220 calories and feeds 8, 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: 90 min Cook: 15 min Serves 8 Middle Eastern cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine warm milk, yeast, and 1 tsp sugar; let sit for 5 minutes until foamy. Add egg, melted butter, honey, and salt, mixing well.
  2. Step 2: Gradually add flour to form a soft dough. Knead on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
  3. Step 3: Punch down dough and roll to 1/2-inch thickness. Cut into 3-inch circles with a biscuit cutter. Rest 15 minutes on a floured surface.
  4. Step 4: Heat vegetable oil in a deep skillet to 350°F. Fry dough circles for 1-2 minutes per side until golden brown. Drain on paper towels.
  5. Step 5: Cut a small slit in each doughnut, fill with 1 tsp blueberry jam, and dust with powdered sugar before serving.

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