These baked doughnuts are a healthier version of the Israeli sufganiyot or jam donuts. Made with brioche dough stuffed with jam, and then, baked not deep fried.
Table of Content
Look how pretty these are. And while they look like the classic deep-fried pastry, guess what? These are baked!!
Well, every Hanukkah we go through a few batches of donuts. So, it is simply fair that I substitute some of those with these baked versions. Baked doughnuts are healthier than regular fried doughnuts because they avoid most, if not all, of the oil.
Why make these donuts
- Baked doughnuts are not fried, but they have the same tasty filling and sweet topping.
- Also, because these are beautifully enriched, they are also probably the simplest and easiest to make.
- And the process is easier than ring donuts because we don't roll and cut the donuts with cutters. Instead, we shape them into buns.
- All the ingredients are simple pantry staples or easy to find.
- And, of course, these are so much more affordable and healthier so your kids can eat as many as they want.
Timeline and progress
- Make dough - 10 minutes
- Rise - 60 to 90 minutes + chill dough - 20 mins
- Fill and shape buns - 20 minutes
- Proof - 45 to 60 mins
- Bake - 20 minutes
- Cool - 20 mins
- Dust and top - 10 mins
Ingredients and substitutes
- Flour – Bread flour is recommended for making homemade bread because it is high in protein. But, you can certainly use all-purpose flour with a bit more kneading.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. And if you have to, use the same amount of active dry yeast or 21 grams of fresh or baker's yeast.
- Sugar – Brioche is a slightly sweeter dough than most everyday bread. But it enriches the dough and makes it so much more wonderful soft and rich.
- Butter – This is a rich dough with a large amount of room-temperature unsalted butter. That's what makes these so buttery, soft, and delicious.
- Egg - I like my buns richer. So, instead of whole eggs, I prefer to use all yolks. But you can certainly use whole eggs.
- Milk - Use whole milk, It enhances the flavor, and tenderizes the dough giving it a soft texture.
- Filling - I am using strawberry and blueberry jam today but you can also use a chocolate square, Nutella, dulce de leche, Bischoff, etc instead of jam
Baked doughnuts
Doughnut dough
- Yeast mixture - In the bowl of a stand mixer with the hook attachment, on medium speed, combine the warm milk, yeast, sugar, and eggs.
Pro tip - While most doughs can be kneaded by hand, a brioche is rich in butter. So, it is best to use a stand mixer for kneading. - Flour - Combine salt with the flour, then add it to the mixer as well. Combine on medium-high speed for about a minute or two scraping the sides of the bowl.
Pro tip - Always make sure the salt is well incorporated in the flour before you add it to the yeast because salt slows the yeast process. - Knead - Once all the flour is incorporated, knead the dough on medium speed for 8 to 10 minutes until smooth. The dough will be soft and sticky but quite elastic.
Pro tip - It is best to knead the dough on medium to low speed, not too high.
- Butter - Next, add the soft room-temperature butter and continue to knead again for 6 to 8 minutes on medium-low until smooth and elastic, and soft.
Pro tip - This is a very soft and loose dough, so, resist the temptation to add more flour. - Bowl - Remove the dough from the mixer bowl onto a lightly floured work surface. Shape into a smooth ball.
- Rise - Place in an oiled bowl and cover with plastic wrap or a damp kitchen cloth. Leave to rise in a warm place for 60 to 90 minutes.
Pro tip - I like to transfer the dough to the refrigerator to chill for 30 to 45 minutes. This chills the butter in the dough and makes it easier to work.
Divide and Shape
- Divide - Transfer the dough to a clean floured work surface. Divide the dough into 2 and then each portion into 6 to make a total of 12 donuts. Shape into a ball and set aside.
Pro tip - You can also make 16 smaller buns of about 60 grams each. - Fill and shape - Flatten each ball of dough and place a tablespoon of jam in the middle. Bring all the sides together and pinch them all together into a tight seam. Shape them into a smooth ball.
Pro tip - Do not over-stuff the donuts. Otherwise, they will burst during baking.
- Tray - Place the buns, seam side down, on a baking tray lined with parchment paper or silicone mat leaving enough room for them to rise.
Pro tip - Make sure the top surface is smooth and all the seams are well tucked under. - Proof - Cover with plastic wrap or clean kitchen cloth and let them proof for 60 to 90 minutes on the counter or until double in size.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
- Preheat oven - Preheat the oven to 190°C / 375°F / Gas mark 5.
- Bake - Brush each bun with an egg wash and bake in the preheated oven for 18 to 20 minutes. When baked, let cool on the counter for 10 minutes.
- Dust - Let the donuts cool completely. Then, dust them with powdered sugar and top each with a teaspoon of jam.
Pro tip - Let the donuts cool completely before you dust and top. Otherwise, the sugar and jam will melt.
Variations
- Chocolate donuts - you can use chocolate for the filling. Try a piece of a chocolate bar, chocolate chips, or even ganache as a filling and glaze.
- Dulce de leche - of course, use dulce de leche to fill inside the donuts.
- Nutella donuts - use the same process but with Nutella instead of jam.
- Biscoff donuts - use lotus paste instead of jam and make a glaze as we did in our recipe for Biscoff sufganiyot.
Tips for Success
- Measure all ingredients ahead of time so you don’t forget anything at the last minute.
- For accuracy, use a weight scale for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The temperature of milk - It is very important to make sure the milk is warm, not hot or cold. You don't need a thermometer to check - that's just a guide.
- To check if the milk is at the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm.
- Keep the dough soft, elastic, and slightly sticky. The softness in the dough (not extra butter) will produce melt-in-your-mouth donuts when fried. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
More donut recipes
How long will these donuts keep?
Unlike deep-fried donuts, these baked ones have a longer shelf life. They will stay fresh on the counter for up to 3 days. You can even freeze them for a month or more.
Can I bake these the next day?
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. Remove it an hour or two before you plan to shape the doughnuts, so it comes to room temperature. Shape and proof as directed in the recipe below.
Printable Recipe
Baked Doughnuts - Sufganiyot
Print Pin Rate Share by Email Share on FB Save GrowCalories: 243kcal
Adjust Servings Here: 12 Donuts
Description
These baked doughnuts are a healthier version of the Israeli sufganiyot or jam donuts. Made with brioche dough stuffed with jam and then baked not deep fried.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Doughnut dough
Topping
- ½ Egg yolk + 2 tablespoon milk (for eggwash)
Filling & topping
- ½ teaspoon Jam (I used strawberry and blueberry)
- 2 tablespoon Powdered sugar
Instructions
Doughnut dough
- Yeast mixture - In the bowl of a stand mixer with the hook attachment, on medium speed, combine the warm milk, yeast, sugar, and eggs.Pro tip - While most doughs can be kneaded by hand, a brioche is rich in butter. So, it is best to use a stand mixer for kneading.240 g Milk, 75 g Sugar, 150 g Eggs, 12 g Active dry yeast
- Flour - Combine salt with the flour, then add it to the mixer as well. Combine on medium-high speed for about a minute or two scraping the sides of the bowl.Pro tip - Always make sure the salt is well incorporated in the flour before you add it to the yeast because salt slows the yeast process.620 g Bread flour, 10 g Salt
- Knead - Once all the flour is incorporated, knead the dough on medium speed for 8 to 10 minutes until smooth. The dough will be soft and sticky but quite elastic. Pro tip - It is best to knead the dough on medium to low speed, not too high.
- Butter - Next, add the soft room-temperature butter and continue to knead again for 6 to 8 minutes on medium-low until smooth and elastic, and soft.Pro tip - This is a very soft and loose dough, so, resist the temptation to add more flour.170 g Butter
- Bowl - Remove the dough from the mixer bowl onto a lightly floured work surface. Shape into a smooth ball.
- Rise - Place in an oiled bowl and cover with plastic wrap or a damp kitchen cloth. Leave to rise in a warm place for 60 to 90 minutes.Pro tip - I like to transfer the dough to the refrigerator to chill for 30 to 45 minutes. This chills the butter in the dough and makes it easier to work.
Divide and Shape
- Divide - Transfer the dough to a clean floured work surface. Divide the dough into 2 and then each portion into 6 to make a total of 12 donuts. Shape into a ball and set aside. Pro tip - You can also make 16 smaller buns of about 60 grams each.
- Fill and shape - Flatten each ball of dough and place a tablespoon of jam in the middle. Bring all the sides together and pinch them all together into a tight seam. Shape them into a smooth ball. Pro tip - Do not over-stuff the donuts. Otherwise, they will burst during baking.½ teaspoon Jam
- Tray - Place the buns, seam side down, on a baking tray lined with parchment paper or silicone mat leaving enough room for them to rise.Pro tip - Make sure the top surface is smooth and all the seams are well tucked under.
- Proof - Cover with plastic wrap or clean kitchen cloth and let them proof for 60 to 90 minutes on the counter or until double in size.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
- Preheat oven - Preheat the oven to 190°C / 375°F / Gas mark 5.
- Bake - Brush each bun with an egg wash and bake in the preheated oven for 18 to 20 minutes. When baked let cool on the counter for 10 minutes.½ Egg yolk + 2 tablespoon milk
- Dust - Let the donuts cool completely. Then, dust them with powdered sugar and top each with a teaspoon of jam. Pro tip - Let the donuts cool completely before you dust and top. Otherwise, the sugar and jam will melt.2 tablespoon Powdered sugar
Recipe Notes & Tips
- Measure all ingredients ahead of time so you don’t forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast, similarly, if the liquid is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not, it’s best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you a soft puffy bread, so don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Nutrition Information
Calories: 243- kcalCarbohydrates: 35- gProtein: 6- gFat: 9- gSaturated Fat: 5- gCholesterol: 98- mgSodium: 359- mgPotassium: 66- mgFiber: 1- gSugar: 7- gVitamin A: 311- IUCalcium: 26- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Donna
Do you have the oven temperature backwards? Isn’t it supposed to be 375F not 375C? Thank you.
Veena Azmanov
Ah! will check. thanks