Description
These lighter baked sufganiyot with raspberry filling have about 60% less fat than traditional fried sufganiyot, offering a soft, airy texture without the grease. Perfect for Hanukkah, they’re kid-approved and easy to make with simple ingredients.
Ingredients
- 3 ½ cups bread flour (450g)
- ¼ cup granulated sugar (50g)
- 2 ¼ teaspoons active dry yeast (one packet)
- ½ cup whole milk (120ml), warmed to 110°F
- ¼ cup unsalted butter (56g), melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup seedless raspberry jam (about 240g)
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ¼ cup powdered sugar (30g), for dusting
- Optional: 2 tablespoons melted butter for brushing after baking
Instructions
- Activate the yeast (5 minutes): In the bowl of your stand mixer, combine the warmed milk (110°F) with 1 tablespoon of the sugar and the active dry yeast. Stir gently and let it sit for 5 minutes until foamy and fragrant.
- Build the dough (5 minutes): Add the remaining sugar, melted butter, eggs, vanilla extract, and salt to the yeast mixture. Whisk briefly. Add the bread flour all at once and attach the dough hook. Mix on low speed for 2 minutes, then increase to medium speed and knead for 6-7 minutes until the dough is soft, slightly sticky, and smooth.
- First rise (45-60 minutes): Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let it rise in a warm spot until doubled in size.
- 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 thickened (2-3 minutes). Remove from heat and let cool completely.
- Shape the sufganiyot (15 minutes): Turn the risen dough out onto a lightly floured surface. Pat gently to release air. Roll out to ½-inch thickness. Use a 2-inch round cutter to cut out circles, pressing straight down without twisting. Re-roll scraps once and cut more circles (about 18-20 pieces).
- Second rise (25-30 minutes): Place the cut dough circles on a parchment-lined baking sheet, leaving 2 inches between each. Cover loosely with lightly oiled plastic wrap. Let rise until puffy and almost doubled.
- Bake (10-12 minutes): Preheat oven to 375°F during the last 10 minutes of the second rise. Bake on the middle rack for 10-12 minutes until golden brown and hollow-sounding when tapped. Cool on the baking sheet for 2 minutes, then transfer to a cooling rack.
- Fill the sufganiyot (10 minutes): While still warm, transfer 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 the dough expands slightly (1-2 teaspoons each).
- Finish and serve (5 minutes): If using, brush tops with melted butter. Dust generously with powdered sugar. Serve warm.
Notes
Temperature is crucial: milk should be 110°F to avoid killing yeast. Don’t skip cornstarch in filling to prevent leakage. When cutting dough, press straight down without twisting to ensure even rising. Second rise should be 25-30 minutes; over-rising causes collapse. Best served within an hour of baking. Store at room temperature for up to 2 days; reheat in 300°F oven for 5 minutes. Freeze unfilled baked sufganiyot for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 sufganiyah
- Calories: 145
- Sugar: 9
- Sodium: 95
- Fat: 4.5
- Saturated Fat: 2.5
- Carbohydrates: 24
- Fiber: 1
- Protein: 3.5
Keywords: baked sufganiyot, lighter sufganiyot, Hanukkah doughnuts, raspberry jam sufganiyot, baked doughnuts, holiday dessert, healthier sufganiyot