We all know Hanukkah is the festival of lights, but if your family is anything like mine, it's also the festival of carbs and fried things. Realistically, any holiday (or day) is an excuse to eat... a lot. 

Earlier this week, my family and I were craving some Nutella sufganiyot—which are round-filled donuts traditionally eaten on Hanukkah. We didn't want to fry them so we decided to get a little creative, which then spiraled into getting more imaginative with the fillings and the shapes. 

Realistically, these are delicious any time of the year. So, even though Hanukkah is over, if you feel like making ~baked~ sufganiyot that are healthy (but probably not), here's the recipe.

Baked Sufganiyot

  • Prep Time:5 mins
  • Cook Time:12 mins
  • Total Time:17 mins
  • Servings:8
  • Easy


  • 1 can biscuits
  • Nutella or jelly
  • 1 cup sugar
  • Anything else you might want to try inside a sufganiyah
  • Step 1

    Preheat the oven to 350°F. Take the biscuits out of the can and separate them.

    dough, flour, bread
    Andrea Benaim
  • Step 2

    Cut each biscuit in half and round the two halves.

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    Andrea Benaim
  • Step 3

    Flatten the first half and then put a small amount of the filling inside.

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    Andrea Benaim
  • Step 4

    Get creative. We tried Himalayan salt with chocolate, figs and goat cheese and pomegranate seeds, in addition to the usual Nutella or jelly.

    Andrea Benaim
  • Step 5

    Flatten the second half of the dough and put it on top. Using your fingers, gently press on the sides to seal the filling.

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    Andrea Benaim
  • Step 6

    Make the dough into a ball, and place them on a baking sheet.

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    Andrea Benaim
  • Step 7

    Bake 12 to 16 minutes.

    Andrea Benaim
  • Step 8

    Roll in the sugar. If necessary, put a little butter to make the sugar stick, and serve.

    sweet, cake, bread, chocolate, dairy product, dough, dumpling
    Andrea Benaim