Soft and Fluffy Baked Sufganiyot for Chanukah

No Chanukah celebration feels complete without sufganiyot. While the classic deep-fried version will always have its place, these baked sufganiyot offer a lighter alternative that doesn't sacrifice flavor. Soft, fluffy, and filled with your favorite jam, chocolate, or dulce de leche, they're perfect for anyone who wants all the sweetness of a traditional sufganiyah with less oil and mess.

Easy Baked Sufganiyot

Ingredients

• 1 packet instant yeast (or 2 level tablespoons dry yeast)

• 1/2 cup sugar

• 200 ml (about 3/4 cup plus 1 tablespoon) lukewarm milk

• 500 grams (4 cups) all-purpose flour

• 1 egg

• 1 packet vanilla sugar (or 2 teaspoons vanilla extract)

• 100 grams (7 tablespoons) very soft butter, almost melted

• 1/2 teaspoon lemon zest (optional)

• Pinch of salt

• Jam, for filling

• Powdered sugar, for serving

How to Make Them

In a large bowl, combine the yeast, milk, sugar, and 1/2 cup of the flour from the total amount. Stir well and let the mixture sit for about 20 minutes, until slightly bubbly.

Add the remaining flour, egg, vanilla sugar, butter, lemon zest, and salt. Knead until a very soft, smooth, and elastic dough forms.

Lightly oil your hands and coat the dough with a thin layer of oil. Place it in a bowl, cover with a slightly damp towel, and let it rise in a warm place until doubled in size.

At this point, you can choose between two methods: filling the sufganiyot after baking or baking them with the filling already inside.

Option 1: Fill After Baking

Divide the dough into two portions.

Roll out each portion to about 1/2-inch (1.5 cm) thickness. Cut out rounds and place them on a parchment-lined baking sheet, leaving a little space between each one.

Cover loosely and let rise for another 20 minutes.

Bake in a preheated 400°F (200°C) oven for about 20–25 minutes, or until lightly golden.

Allow the sufganiyot to cool slightly.

Warm the jam briefly or thin it with a small amount of water, then transfer it to a piping bag and fill each sufganiyah.

Dust generously with powdered sugar before serving.

Option 2: Bake With the Filling Inside

Divide the dough into two portions.

Roll out each portion to about 3/8-inch (1 cm) thickness.

Using a cup or cookie cutter, lightly mark circles on one half of the dough. Place a teaspoon of jam in the center of each circle.

Fold the other half of the dough over the filling. Using the same cup or cutter, cut out circles around each mound of filling, sealing the edges as you cut.

Arrange the filled sufganiyot on a greased, parchment-lined baking sheet, leaving space between them.

Cover and let rise for another 20 minutes.

Bake at 400°F (200°C) for 20–25 minutes, or until beautifully golden.

Cool slightly and dust with powdered sugar.

Filling Ideas

While jam is traditional, these baked sufganiyot are delicious with a variety of fillings, including:

• Chocolate spread

• Nutella

• Dulce de leche

• Chocolate squares

• Cookie butter

• Fruit preserves

Make-Ahead Tip

These sufganiyot freeze beautifully. Simply freeze after baking, then thaw and warm briefly in the microwave before serving. They stay soft and delicious, making them perfect for preparing ahead of time.