Baked Sufganiyot Recipe: Jelly-Filled Donuts with Crispy Shells and Soft Hearts

This baked sufganiyot recipe transforms the traditional fried jelly donuts into golden, crispy shells with soft, pillowy centers—perfect for Hanukkah or any celebration. The secret lies in precise dough proofing and gentle baking at 350°F, ensuring that crispy exterior without losing moisture.

I developed this method after years of perfecting the balance between texture and flavor, using simple ingredients that deliver professional results every time.

What sets these apart is the jelly filling—homemade or store-bought—sealed inside the dough before baking, creating a surprise burst of sweetness with each bite. The dough itself is enriched with eggs and butter for tenderness, while a touch of vanilla and lemon zest elevates the flavor profile.

Unlike fried versions, this baked approach maintains a lighter texture while delivering that coveted crispy shell you crave.

By the time these sufganiyot emerge from the oven, you’ll have donuts that are golden brown and crackly on the outside, with a soft, almost custard-like interior. The jelly stays plump and vibrant, never leaking, and the aroma of warm donuts fills your kitchen.

This recipe serves 12-15 donuts, making it ideal for sharing or gifting—without the mess of deep frying.

Pair them with a dusting of powdered sugar, a drizzle of chocolate, or a sprinkle of cinnamon for extra flair. Whether you’re celebrating Hanukkah or simply craving a sweet treat, these baked sufganiyot bring the joy of tradition with modern convenience. Let’s get started!

Ingredients for baked sufganiyot

Fifteen donuts start with these simple but precise ingredients—flour, butter, and patience for perfect proofing.

The flour is non-negotiable here. King Arthur or Gold Medal work best for that tender crumb. If you're using store-bought jelly filling, grab Smucker's or Bonne Maman—they stay vibrant and don't leak. The yeast? Fresh is better, but the little packets work if you're in a rush. For the milk, warm it to 110°F—too hot and you kill the yeast. Butter matters too: Plugrá or Land O'Lakes unsalted give the best flavor, but any cold, cubed butter works. The lemon zest? Organic is ideal—it's brighter and more aromatic than conventional.

No vanilla extract? Vanilla bean paste or even imitation vanilla will work, though real vanilla elevates the flavor. Short on jelly? Strawberry jam thinned with lemon juice mimics the texture. The dough needs to proof until it's doubled in size—don't rush it. If your kitchen's cold, use a proofing box or warm oven with light on. For the cinnamon sugar, Bob's Red Mill cinnamon has the best flavor, but any good-quality ground cinnamon works. The powdered sugar? Confectioners' sugar is a must—it dissolves perfectly for dusting.

These keep beautifully. Room temperature for 2 days in an airtight container, or frozen for 3 months if you want to prep ahead. Reheat in a 350°F oven for 5-8 minutes to restore crispiness. Store the dough scraps in the fridge for up to 24 hours—perfect for making extra donuts. The jelly filling? Use within 2 weeks of opening for best texture.

Step-by-step instructions for baked sufganiyot with crispy shells

Here's how to achieve that perfect balance of crispy exterior and soft, jelly-filled centers every time.

In a large mixing bowl, combine the 5 cups all-purpose flour, 0.5 cup granulated sugar, 2.25 tsp active dry yeast, 1 tsp diamond crystal kosher salt, and 1 tbsp lemon zest. Mix gently with a wooden spoon until just combined, then create a well in the center.

Pour in the 1.25 cups warm milk (tested at 110°F—too hot kills the yeast) and the 2 whole large eggs. Using a dough hook attachment on low speed, mix until the dough comes together into a shaggy mass. This should take about 2 minutes. The dough will be sticky, which is perfect for our jelly-filled donuts.

Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels too sticky, wet your hands slightly to prevent sticking. Shape into a ball, place in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours or until doubled in size. This slow rise develops the gluten structure we need for that crispy shell.

Once the dough has risen, punch it down to release air and divide it into 15 equal portions (about 2 ounces each). Roll each portion into a 1-inch thick circle, then use a 2-inch round cutter to cut out the donuts. Place them on a parchment-lined baking sheet.

Create a small well in the center of each donut using your thumb, then fill with about 1 teaspoon of jelly filling. Gently press the edges together to seal, but don't overwork the dough or you'll pop the filling. Brush the tops with 2 tbsp melted butter and sprinkle with 0.5 cup cinnamon sugar, pressing lightly so it adheres. Cover with a damp towel and let rest for 20 minutes while you preheat the oven.

Preheat your oven to 375°F and line a second baking sheet with parchment paper. The donuts will puff as they bake, so don't crowd them on the sheet—leave 1 inch between each donut. Bake for 12-15 minutes until the edges are deep golden brown and the centers still feel slightly soft when pressed gently with your finger. Rotate the baking sheet halfway through for even browning.

As soon as the donuts come out of the oven, they'll be hot and slightly puffy. Let them cool on the baking sheet for 5 minutes—this helps set the jelly filling and prevents it from oozing out when you dust with powdered sugar. While they're cooling, mix the 2 cups powdered sugar with 1 tsp vanilla extract in a small bowl for dusting.

Work quickly now—the donuts will crisp up as they cool completely. Using a fine-mesh sieve, dust each donut generously with the powdered sugar mixture, shaking off any excess. The sugar will melt slightly from the residual heat, creating that signature crispy coating. For extra crunch, you can also lightly toast the cinnamon sugar in a dry skillet over low heat for 1 minute before sprinkling on fresh donuts.

Serve the sufganiyot warm for the best texture—crispy outside, soft inside, with that perfect balance of sweetness from the jelly and the caramelized sugar crust. They'll keep well at room temperature for 2 days in an airtight container, but trust me, they won't last that long!

Serving suggestions for this recipe

Classic Presentation

Serve sufganiyot warm on a wooden board or vintage cake stand to highlight their golden crust and dusted sugar. Arrange them in a loose circle with the powdered sugar side up—this makes them look like a traditional Hanukkah display.

I like to add a few fresh mint leaves or edible gold leaf for a festive touch, especially during holiday celebrations. 🌟

Drizzle Variations

For a restaurant-worthy finish, drizzle warm sufganiyot with melted dark chocolate> (about 4 ounces melted and thinned with 1 tsp coconut oil) or a simple vanilla glaze> made with 1 cup powdered sugar + 2 tbsp heavy cream + 1 tsp vanilla extract.