Baked Whole Wheat Jelly Doughnut or Sufganiyot Recipe

Baked Whole Wheat Jelly Doughnut or Sufganiyot Recipe

Course Holiday
Cuisine Jewish
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 33
Calories 99 kcal
Author Neta


  • 1 egg
  • 1/4 cup 50 gr/1.7 oz sugar
  • 1 cup lukewarm water 110°F/43°C
  • 2 tsp active yeast
  • 1 1/2 tsp vanilla extract
  • 260 gr/9.2 oz plain white flour
  • 300 gr/10.5 oz whole wheat flour
  • 120 gr/ 4.2 oz coconut oil melted
  • Orange zest of half an orange


  1. Mix together plain flour, whole wheat flour, and salt. Set aside.
  2. Place yeast, lukewarm water, and 1 teaspoon sugar in a small bowl. Set aside until foamy.
  3. Beat egg, the rest of the sugar, vanilla extract, and orange zest into the yeast mixture.
  4. Add half the flour mixture, stir together with a fork. Add melted coconut oil, keep stirring.
  5. Add the remaining flour mixture, stir dough until it starts to come together. Flour a work surface and knead until dough is smooth, soft, about 8-10 minutes (add more flour if necessary). Place in a lightly oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, about 1 1/2 hours.
  6. Roll dough(no need to flour work surface) to 1/4 inch/1/2 cm thickness. Using a 2 inch/5 cm round cutter, cut 33 rounds. Cover with plastic wrap; let rise 25 minutes.
  7. Preheat oven to 400°F/200°C. Brush doughnuts with oil, bake for 8-10 min or until golden brown. When taking the doughnuts out of the oven immediately brush with another coat of oil.
  8. Fill doughnuts with jelly, and sprinkle with confectioners sugar before serving.