From the Jewish Food Hero Kitchen: Baked Strawberry-Glazed Sufganiyot

Sufganiyot are iconic for Chanukah. A traditional sufganiyot is a round, fried doughnut.

I wanted to make a version that is better for us than the traditional deep-fried ones.

There is a tiny bit of oil in this recipe. These easy baked doughnuts avoid all the traditional mess of deep-frying, but are just as delicious. Glistening with strawberry glaze, these doughnuts will delight you and your guests.

If you are looking for a good quality non-stock doughnut pan, here is the one I recommend.

From the Jewish Food Hero Kitchen: Baked Strawberry-Glazed Sufganiyot
Jewish Food Hero
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  • Medium mixing bowl
  • Whisk
  • Large mixing bowl
  • 1 doughnut baking pan (this is an absolute requirement to bake these doughnuts and I recommend this doughnut baking pan)
  • Cooking oil spray
  • Small saucepan
  • Dessert platter for serving
    Dry ingredients:
  • 1 1/2 cups all-purpose flour (or gluten-free all-purpose baking flour)
  • 3/4 cup raw sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
    Wet ingredients:
  • 3/4 cup coconut milk (can also use almond milk or soy milk)
  • 1/4 cup safflower oil
  • 1/2 cup applesauce
  • 1 1/2 teaspoons all-natural vanilla extract
  • 3/4 teaspoon apple cider vinegar
  • 3/4 cup all-fruit strawberry jam

  1. Preheat the oven to 350 F
  2. Prepare the dry ingredients:
  3. In a medium mixing bowl, whisk together all the dry ingredients
  4. Prepare the wet ingredients:
  5. In a large mixing bowl, combine the coconut milk, 1/4 cup safflower oil, 1/2 cup applesauce, vanilla extract, and apple cider vinegar
  6. Combine the two mixtures and bake:
  7. Add the dry mixture to the wet and mix quickly (do not over-mix)
  8. Spray the doughnut pan lightly with cooking oil spray
  9. Fill each doughnut cavity until 2/3 full (and not more)
  10. Bake for 12 to 15 minutes until the doughnuts spring back to the touch
  11. Allow to cool
  12. Remove the doughnuts from the pan by inverting it
  13. Keep them warm in the oven until ready to serve
  14. While the sufganiyot bake:
  15. Warm the strawberry jam in a small saucepan for a few minutes
  16. Glaze the doughnut tops with the all-fruit jam just before serving
  17. To serve:
  18. Arrange on a dessert platter, and serve the same day

; Yield: Makes 15 doughnuts

If you like the this recipes, you’ll love the Jewish Food Hero Cookbook: 50 Plant-Based Recipes

Jewish Food Hero Cookbook //



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