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Easy Baked Sufganiyot

These easy and delicious jelly donuts are a lightened-up version of the traditional fried Hanukkah treat.
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Servings 30 donuts


  • 1 package active dry yeast
  • 2 Tbsp. warm water
  • 1/4 cup granulated sugar
  • 1/4 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla extract
  • 1/2 cup skim milk
  • 1 each egg
  • 2 Tbsp. butter or nondairy margarine, plus some for melting
  • 1 Tbsp. unsweetened applesauce
  • 1 cup whole wheat white flour
  • 1 cup all-purpose flour
  • Seedless strawberry or raspberry fruit spread
  • Confectioner's or powdered sugar for dusting


  • In a mixing bowl, combine yeast and warm water. Let sit for 5 minutes to dissolve.
  • Add sugar and next 9 ingredients (through applesauce) to yeast mixture. Using a mixer, beat until combined on low speed. Gradually add flours, scraping sides of bowl; beat on low until flour is just incorporated and dough is sticky. Cover and let rise, about 45 minutes.
  • While dough is rising, grease two baking sheets and preheat oven to 425 F degrees. Drop dough by tablespoons onto baking sheets. Bake until lightly golden and cooked through, about 10 minutes. Let cool.
  • Fill a pastry bag or sandwich baggie with fruit spread. (If sandwich baggie, cut a small hole in bag.) Using an icing tip, insert fruit spread into donut until donut puffs out. Fill all donuts, then roll each lightly in melted butter or margarine; place back on baking sheet and sprinkle or sift powdered sugar on to tops of donuts. Enjoy warm.