Baked Sufganiyot Doughnut Holes

Hanukkah is here!! You know what that means?? Spending time with family, endless wrapping paper paper-cuts, and lots of delicious food! Sufganiyot (Jelly Doughnuts) are a staple during Hanukkah, but have you ever thought about making them? While I know we’re supposed to eat things fried in oil to remind us of the miracle of Hanukkah, frying things in my kitchen feels more like a punishment 😂 How does the oil get LITERALLY everywhere?! So anyway, I prefer to bake these traditional goodies and who doesn’t like mini things? Because, eating 6 small things is healthier than 1 big thing. Maybe? 😜 So go ahead, bake up a batch of these Baked Sufganiyot Doughnut Holes, because you deserve them. Happy Hanukkah!

Why Are Hanukkah Foods Fried?

The eight day celebration of Hanukkah commemorates Hanukkah commemorates the Maccabees’ reclamation of the Temple following the Greek occupation. The story goes, when the Maccabees re-entered the Temple, they lit the Eternal Light with the one jar of oil that hadn’t been destroyed. The one little jar should have only lasted one night, but instead lasted eight! Fried foods, like potato latkes (fried potato pancakes) and sufganiyot (jelly doughnuts) are eaten during the holiday to celebrate the miracle of Hanukkah.

INGREDIENTS

Doughnut Holes

• 3 tbsp Butter, melted
• 1/3 cup Sugar
• 1/4 tsp Vanilla Extract
• 1/4 tsp Cinnamon
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg
• 1 cup All Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Milk

Topping/Filling

• 1/2 cup Red Jam (I love using Raspberry)
• 3 tbsp Butter, melted
• 5 tbsp Sugar
• 1 tsp Cinnamon

INSTRUCTIONS

Preheat oven to 375 degrees. Grease a doughnut hole pan with cooking spray. You can also use a mini muffin pan. Set aside.

In a large bowl, whisk together the melted butter, sugar, vanilla extract, cinnamon, cloves, and nutmeg together.

In a small bowl, whisk together the flour, baking powder, and salt. 

Fold half of the flour mixture into the butter mixture, then fold half the milk into the butter mixture. Repeat with the remaining halves.

Transfer the batter to the pan, filling each spot 3/4 of the way full. Bake for 15 minutes. While the doughnut holes are baking, prepare the toppings.

In a small bowl, combine the sugar and cinnamon. Set aside. In another small bowl, melt the butter and set aside. For the jam, you can either use a piping bag with a round tip, or a sandwich bag with the corner cut off.

Remove the doughnut holes from the oven. As soon as they are cool enough to handle, it’s time to fill them! If using a piping bag/tip, insert the tip to inject the jam. If using a sandwich bag, make a hole in the doughnut with the end of a spoon and then inject the jam.

Roll each doughnut hole in the melted butter, then in the cinnamon sugar. Tada! Baked Sufganiyot are best enjoyed warm 🙂

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Baked Sufganiyot Doughnut Holes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Author Talia Kornfeld

Ingredients

Doughnut Holes

• 3 tbsp Butter melted
• 1/3 cup Sugar
• 1/4 tsp Vanilla Extract
• 1/4 tsp Cinnamon
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg
• 1 cup All Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Milk

Topping/Filling

• 1/2 cup Red Jam
• 3 tbsp Butter melted
• 5 tbsp Sugar
• 1 tsp Cinnamon

Instructions

• Preheat oven to 375 degrees. Grease a doughnut hole pan with cooking spray. You can also use a mini muffin pan. Set aside.
• In a large bowl, whisk together the melted butter, sugar, vanilla extract, cinnamon, cloves, and nutmeg together.
• In a small bowl, whisk together the flour, baking powder, and salt. 
• Fold half of the flour mixture into the butter mixture, then fold half the milk into the butter mixture. Repeat with the remaining halves.
• Transfer the batter to the pan, filling each spot 3/4 of the way full. Bake for 15 minutes. While the doughnut holes are baking, prepare the toppings.
• In a small bowl, combine the sugar and cinnamon. Set aside. In another small bowl, melt the butter and set aside. For the jam, you can either use a piping bag with a round tip, or a sandwich bag with the corner cut off.
• Remove the doughnut holes from the oven. As soon as they are cool enough to handle, it’s time to fill them! If using a piping bag/tip, insert the tip to inject the jam. If using a sandwich bag, make a hole in the doughnut with the end of a spoon and then inject the jam.
• Roll each doughnut hole in the melted butter, then in the cinnamon sugar. Tada! Best enjoyed warm 🙂