Baked Jelly Doughnuts (Sufganiyot)

Prep Time: 30 minutes
Servings: 24



  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 stick unsalted butter, melted
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup milk


  • 1 cup fruit jam (your favorite flavor)
  • 1/4 cup water


  • 1/2 stick unsalted butter, melted
  • 3/4 cup sugar
  • 2 tablespoons cinnamon
  1. In a bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk together the melted butter, sugar, egg, vanilla and milk until smooth. Add the dry ingredients and mix just until combined.
  2. Spray a 24-cup mini muffin tin with non-stick spray and scoop 1 ounce of batter into each cup. Bake in a pre-heated 350 degree oven for approximately 15 minutes or until a cake tester comes out clean. While the doughnuts are baking, combine the fruit jam and water in a bowl and microwave for one minute to warm. Stir until smooth.
  3. Prepare the topping by filling one bowl with the melted butter and another with the sugar and cinnamon combination. Remove the doughnuts from the oven and allow to cool for a few minutes.
  4. Fill a piping bag with the jam mixture and, using a small tip, insert about a teaspoon's worth of jam into the bottom of each doughnut. If you're not comfortable using a piping bag, you can cut out a small round from the bottom of each doughnut, pour in the jam with a teaspoon and stuff the doughnut piece back into the hole. It's a little clumsy but it will work.
  5. When all the doughnuts are filled, quickly dip each one into the melted butter and then roll in the cinnamon sugar to coat. If you prefer to make the doughnuts even lighter, omit this step and simply dust with confectioners sugar. Makes 24 mini doughnuts.

Jelly doughnuts (sufganiyot) are a traditional Hanukkah treat. These are normally fried, so these are a lighter, baked version.


Per serving: 133 calories; 1g protein; 26g carbohydrates; 17g sugar

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