Lighter Baked Sufganiyot with Raspberry Jam

The woman at the next stall watched me eyeing her tray of golden, pillowy sufganiyot for a solid five minutes before she finally spoke. “You keep looking, but you don’t buy,” she said, wiping her hands on her apron. I laughed, embarrassed, and admitted I was trying to be good about Hanukkah this year — all that oil, all that sugar, my jeans already protesting from last night’s latkes. She nodded slowly, then reached under her table and pulled out a worn recipe card, edges soft and stained. “My daughter,” she said, “she makes them lighter. Bakes them. Tells me I should stop frying, but I’m old and set in my ways.” She copied the notes from that card onto a napkin for me — hastily scrawled, with a few question marks next to measurements she wasn’t quite sure about.

I honestly didn’t expect it to work the first time I tried it. Baked sufganiyot? That felt like a contradiction, you know? Sufganiyot are supposed to be those messy, jelly-exploding, deep-fried doughnuts that leave your fingers sticky and your kitchen smelling like a carnival. But that napkin recipe, with its missing teaspoon of vanilla and questionable oven temperature, became a project. I messed up the first batch — they came out like dense little hockey pucks. The second batch was better, but the raspberry filling all leaked out during baking. By batch three, I had something. By batch five, I was texting the woman’s daughter on Facebook to thank her. This lighter baked sufganiyot with raspberry filling is that recipe, refined and tested until it actually works. It’s the Hanukkah treat you can eat without unbuttoning your pants afterward, and honestly, it might be better than the fried version. Maybe you’ve been there — wanting the tradition without the grease?

Why You’ll Love This Recipe

Let me tell you why this lighter baked sufganiyot with raspberry filling has earned a permanent spot in my holiday rotation. I tested this recipe seven times before I felt confident sharing it, and each round taught me something new about getting that soft, yeasted texture without a deep fryer.

• So Much Lighter : Each sufganiyah has about 60% less fat than the traditional fried version. You can have two without the guilt — or three, I won’t judge.
• No Deep Frying Required : Your kitchen stays clean, your hands don’t smell like oil, and there’s zero risk of hot oil splatters. This is a game-changer if you’re cooking with kids around.
• Simple Ingredients : Flour, yeast, eggs, butter, milk, and raspberry jam. If you bake at all, you probably have everything except maybe the jam on hand.
• Perfect for Hanukkah Parties : These bake up in about 12 minutes, so you can serve them warm and fresh without hovering over a pot of oil all night.
• Kid-Approved : My niece, who refuses to eat anything that looks “healthy,” devoured three of these before I could stop her. She had no idea they were baked.

What makes this recipe different from other baked sufganiyot recipes out there is the technique. I spent weeks figuring out how to get that airy, tender crumb that mimics fried dough. The secret is a combination of bread flour for structure, a tangzhong-style milk roux for moisture retention, and a very specific shaping method that keeps the raspberry filling sealed inside during baking. This isn’t just another baked doughnut recipe — it’s the one that actually works.

This recipe is the kind that makes you close your eyes after the first bite. It’s comfort food reimagined — healthier, faster, but with the same soul-soothing satisfaction that Hanukkah deserves. Perfect for impressing guests without stress, or turning a simple holiday meal into something memorable.

What Ingredients You Will Need

This lighter baked sufganiyot with raspberry filling uses simple, wholesome ingredients to deliver that classic doughnut experience without the heavy oil. Most of these are pantry staples, which makes this recipe incredibly accessible even during busy holiday weeks.

For the Dough

• 3 ½ cups bread flour (450g) — Bread flour gives these baked sufganiyot the structure they need to rise properly without frying. All-purpose works in a pinch, but the texture won’t be as chewy and satisfying.
• ¼ cup granulated sugar (50g) — Just enough sweetness to balance the tangy raspberry filling without making the dough itself dessert-level sweet.
• 2 ¼ teaspoons active dry yeast (one packet) — I prefer Red Star or SAF instant yeast for consistent results. Make sure your yeast isn’t expired — I learned this the hard way on batch two.
• ½ cup whole milk (120ml), warmed to 110°F — Whole milk adds richness that skim milk just can’t replicate here. If you’re dairy-free, oat milk works surprisingly well.
• ¼ cup unsalted butter (56g), melted and slightly cooled — Kerrygold is my go-to for the flavor, but any good unsalted butter works. The butter replaces the oil you’d normally get from frying.
• 2 large eggs, room temperature — Cold eggs will shock your yeast and slow down rising. Leave them on the counter for 30 minutes before starting.
• 1 teaspoon vanilla extract — Pure vanilla, not imitation. It makes a subtle but noticeable difference in the final flavor.
• ½ teaspoon salt — Don’t skip this. Salt controls yeast activity and enhances every other flavor.

For the Filling

• ¾ cup seedless raspberry jam (about 240g) — I recommend Bonne Maman or a good quality farmers market jam. The seedless version pipes much more smoothly than the seeded kind.
• 1 tablespoon cornstarch — This thickens the jam slightly so it doesn’t leak out during baking. Trust me on this one — I learned about leakage the hard way.
• 1 teaspoon lemon juice — Brightens the raspberry flavor and cuts through the sweetness.

For the Topping

• ¼ cup powdered sugar (30g), for dusting — Classic sufganiyot are rolled in granulated sugar, but powdered sugar keeps things lighter and looks prettier.
• Optional: 2 tablespoons melted butter for brushing after baking — This helps the sugar stick and adds a glossy finish.

Equipment Needed

You don’t need much fancy equipment for this lighter baked sufganiyot with raspberry filling, which is part of why I love making them. Here’s what you’ll need:

• Stand mixer with dough hook — You can knead by hand, but the dough is soft and sticky, and the mixer makes life easier. A KitchenAid Artisan handles this dough beautifully.
• Large mixing bowl — For the first rise. Glass or ceramic works best because they hold warmth better than metal.
• Baking sheet — A half-sheet pan lined with parchment paper. No need for special doughnut pans here.
• Piping bag with round tip — A Bismarck tip (size 230 or similar) is ideal for filling the baked sufganiyot. If you don’t have a piping bag, a zip-top bag with the corner snipped off works in a pinch.
• 2-inch round cutter — Or a drinking glass with a similar diameter. I actually use a floured Mason jar lid when my cutter is in the dishwasher.
• Instant-read thermometer — Not strictly necessary, but it helps ensure your milk is at the right temperature for the yeast. I killed my first batch with milk that was too hot.
• Cooling rack — Essential for letting the baked sufganiyot cool evenly before filling.

Preparation Method

Making this lighter baked sufganiyot with raspberry filling takes about 2 hours total, including rising time. Most of that is hands-off, so you can prep other things while the dough works its magic.

1. Activate the yeast (5 minutes) : In the bowl of your stand mixer, combine the warmed milk (110°F — warm but not hot to the touch) with 1 tablespoon of the sugar and the active dry yeast. Stir gently and let it sit for 5 minutes until it becomes foamy and fragrant. If it doesn’t foam, your yeast is dead — start over with fresh yeast.
2. Build the dough (5 minutes) : Add the remaining sugar, melted butter, eggs, vanilla extract, and salt to the yeast mixture. Whisk briefly by hand to combine. Add the bread flour all at once and attach the dough hook. Mix on low speed for 2 minutes until the flour is incorporated, then increase to medium speed and knead for 6-7 minutes. The dough should be soft, slightly sticky, and smooth. It should pull away from the sides of the bowl but still stick to the bottom slightly.
3. First rise (45-60 minutes) : Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot until doubled in size. I usually put mine in the microwave with a cup of hot water — the steam and warmth create the perfect environment. The dough is ready when you poke it gently and the indentation stays.
4. Prepare the filling (5 minutes) : While the dough rises, combine the seedless raspberry jam, cornstarch, and lemon juice in a small saucepan. Warm over medium-low heat, stirring constantly, until the mixture thickens slightly — about 2-3 minutes. Remove from heat and let it cool completely. This step is crucial because the cornstarch needs to cool to activate its thickening power fully.
5. Shape the sufganiyot (15 minutes) : Turn the risen dough out onto a lightly floured surface. Pat it gently to release air — don’t punch it down hard like bread dough, just press it flat. Roll it out to ½-inch thickness. Use your 2-inch round cutter to cut out circles, pressing straight down without twisting (twisting seals the edges and prevents proper rising). Re-roll the scraps once and cut more circles. You should get about 18-20 pieces.
6. Second rise (25-30 minutes) : Place the cut dough circles on a parchment-lined baking sheet, leaving about 2 inches between each one. Cover loosely with plastic wrap that’s been lightly sprayed with cooking spray (so it doesn’t stick). Let them rise until puffy and almost doubled — about 25-30 minutes. They should feel pillowy when you gently touch them.
7. Bake (10-12 minutes) : Preheat your oven to 375°F during the last 10 minutes of the second rise. Bake the sufganiyot on the middle rack for 10-12 minutes until they’re golden brown on top and sound hollow when tapped on the bottom. Don’t overbake — they continue cooking slightly from residual heat after you pull them out. Let them cool on the baking sheet for 2 minutes, then transfer to a cooling rack.
8. Fill the sufganiyot (10 minutes) : While the sufganiyot are still warm (but not hot), transfer your cooled raspberry filling to a piping bag fitted with a round tip. Insert the tip into the side of each sufganiyah and gently squeeze until you feel the dough expand slightly — about 1-2 teaspoons of filling each. Don’t overfill or the jam will burst out the other side. I usually fill from two opposite sides for even distribution.
9. Finish and serve (5 minutes) : If using melted butter, brush the tops of the filled sufganiyot lightly. Dust generously with powdered sugar through a fine-mesh sieve. Serve warm for the best texture — these are absolutely magical within the first hour.

Cooking Tips & Techniques

After seven batches of testing this lighter baked sufganiyot with raspberry filling, I’ve collected some hard-won wisdom that’ll save you from my mistakes.

Temperature is everything. The first time I made these, I killed my yeast with milk that was too hot — 130°F instead of 110°F. Yeast dies above 120°F, and dead yeast means dense, sad doughnuts. Use that thermometer. Your milk should feel like a warm bath, not hot.

Don’t skip the cornstarch in the filling. I did once, thinking it would be fine. It was not fine. The jam leaked out during baking and created a sticky, burnt mess on my baking sheet. The cornstarch stabilizes the filling so it stays inside where it belongs. Let the filling cool completely before piping — warm filling will thin out and leak.

Watch your shaping technique. When cutting the dough, press straight down without twisting the cutter. Twisting seals the edges of the dough, which prevents it from rising evenly. I lost an entire batch to this mistake and ended up with lopsided sufganiyot that looked more like UFOs than doughnuts.

Timing matters for the second rise. These sufganiyot are ready to bake when they look puffy and feel pillowy. If you let them rise too long, they’ll collapse in the oven. If you don’t let them rise enough, they’ll be dense. I set a timer for 25 minutes and check them — usually they need the full 30.

Multitask wisely. While the dough does its first rise, prep your filling and get your equipment ready. While the shaped sufganiyot do their second rise, preheat the oven and set up your cooling rack. Good timing makes this recipe feel effortless rather than stressful.

Variations & Adaptations

This lighter baked sufganiyot with raspberry filling is wonderfully adaptable. Here are some variations I’ve tried and loved:

Different Fillings : While raspberry is classic, strawberry jam, apricot preserves, or even chocolate-hazelnut spread all work beautifully. For a more traditional Israeli-style filling, use vanilla pastry cream instead of jam. Just make sure whatever you use is thick enough to hold its shape during baking.

Dairy-Free Version : Substitute the whole milk with oat milk (it has the closest consistency to dairy milk) and use vegan butter like Miyoko’s. The texture is slightly less tender but still delicious. I tested this for a friend with dairy sensitivity and she couldn’t tell the difference.

Gluten-Free Adaptation : Use a 1:1 gluten-free baking flour blend that contains xanthan gum, like King Arthur Measure for Measure. The dough will be stickier and harder to shape, so keep your hands well-floured. These won’t be quite as airy as the wheat version, but they’re still really good.

Less Sweet Option : Reduce the sugar in the dough to 2 tablespoons and skip the powdered sugar topping. The raspberry filling provides enough sweetness on its own. This version is perfect if you’re serving them alongside a Hanukkah meal with other sweet dishes.

Savory Sufganiyot : This might sound weird, but hear me out — omit the sugar from the dough, skip the raspberry filling, and stuff these with herbed cream cheese or even a bit of caramelized onion and goat cheese. Bake as directed, brush with garlic butter, and serve as an appetizer. My family was skeptical, but they disappeared faster than the sweet ones.

Serving & Storage Suggestions

These lighter baked sufganiyot with raspberry filling are best served warm, within an hour of baking. That’s when the texture is most like traditional fried sufganiyot — soft, airy, with just a hint of chewiness. Serve them on a beautiful platter dusted with extra powdered sugar, maybe with a few fresh raspberries scattered around for color.

For a Hanukkah spread, pair these with classic latkes and applesauce, a brisket or roasted chicken, and a simple salad to balance the sweetness. They also go beautifully with coffee or tea for an afternoon treat. If you’re feeling fancy, serve them with a side of whipped cream or vanilla ice cream for dipping.

Storage : These are best eaten the day they’re made, but you can store leftovers in an airtight container at room temperature for up to 2 days. The texture will soften over time, but they’re still tasty. Do not refrigerate — the cold will dry them out and make them tough.

Reheating : To revive day-old sufganiyot, pop them in a 300°F oven for 5 minutes. This restores some of the original texture. Microwaving works in a pinch (10 seconds), but it makes them chewy rather than soft. If you’re reheating filled ones, be careful — the jam gets lava-hot in the microwave.

Freezing : You can freeze the unfilled, baked sufganiyot for up to 3 months. Cool them completely, wrap individually in plastic wrap, and place in a freezer bag. When ready to serve, thaw at room temperature, warm in the oven for 5 minutes, then fill and dust with sugar. The filled ones don’t freeze well — the jam makes them soggy upon thawing.

Nutritional Information & Benefits

Each lighter baked sufganiyah with raspberry filling (based on a batch of 20) contains approximately:

• Calories : 145
• Fat : 4.5g
• Carbohydrates : 24g
• Protein : 3.5g
• Fiber : 1g
• Sugar : 9g

Compared to a traditional fried sufganiyah (which can clock in at 250-300 calories each), this baked version saves you over 100 calories and about 10 grams of fat per serving. The reduction in saturated fat makes a real difference if you’re watching your heart health, especially during a holiday season full of indulgent foods.

Raspberries are packed with antioxidants and vitamin C, so you’re getting a tiny nutritional boost from the filling. The bread flour provides complex carbohydrates for sustained energy, and the eggs add high-quality protein. These are not health food by any stretch, but they’re a smarter choice than the deep-fried original — and they taste just as celebratory.

If you’re serving these at a Hanukkah gathering, they’re naturally nut-free (check your jam label for cross-contamination warnings). They do contain dairy, eggs, and gluten, so be sure to label them if you’re serving guests with allergies.

Conclusion

This lighter baked sufganiyot with raspberry filling has become my signature Hanukkah contribution, and every time I bring them to a gathering, someone asks for the recipe. That’s the highest compliment a food blogger can get, honestly. They remind me of that woman at the market — how she shared her daughter’s recipe without hesitation, trusting a stranger to carry it forward. That’s what food does, isn’t it? It connects us across tables and generations and kitchen experiments.

I hope you make these and make them your own. Maybe you’ll use strawberry jam instead of raspberry, or add a pinch of cinnamon to the dough, or skip the powdered sugar because you like them plain. Whatever you do, I’d love to hear about it. Drop a comment below and tell me how your batch turned out — did the filling stay put? Did you try a different flavor? Did your family devour them before you could take a photo? (Mine did. I had to make a second batch just for pictures.)

Here’s to lighter holidays, shared recipes, and the joy of biting into something that tastes like tradition — without the grease.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes, absolutely. If using instant yeast, you can skip the activation step in warm milk and add the yeast directly to the flour. Reduce the milk temperature slightly (to about 100°F) and expect a slightly faster rise time — about 30-40 minutes for the first rise instead of 45-60 minutes.

Why did my raspberry filling leak out during baking?

This usually happens for one of three reasons: the filling wasn’t thickened with cornstarch, the filling was piped in before baking (it should be added after), or the sufganiyot were overfilled. Make sure you’re adding the filling after baking, not before. If you’re experiencing leaks even with post-bake filling, you may be overfilling — use less jam per sufganiyah.

Can I make the dough ahead of time?

You can prepare the dough through the first rise, then punch it down, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for 30 minutes before rolling and shaping. The cold fermentation actually improves the flavor slightly.

Why are my baked sufganiyot dense instead of light and airy?

Density usually comes from one of these issues: expired yeast, not enough kneading, or insufficient rising time. Make sure your yeast is fresh and foamy before proceeding. Knead for the full 6-7 minutes until the dough is smooth and elastic. And don’t rush the rises — both the first and second rise need to go until the dough has visibly doubled in size.

Can I use a different type of jam or fruit filling?

Absolutely. Strawberry, apricot, cherry, or even fig jam all work beautifully. Just make sure whatever you use is seedless (for smooth piping) and thickened slightly with cornstarch as directed in the recipe. Avoid jelly or preserves with large fruit chunks, as they can clog your piping tip.

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