Sufganiyot (Jelly Donut) Cake

Name: Sufganiyot (Jelly Donut) Cake
Cuisine: Israeli
Ingredients: 1/4 cup warm whole milk; 1/4 cup warm water; 1/3 cup sugar (or up to 1/2 cup if you want a sweeter cake); 4 teaspoon active dry yeast; 2 3/4 cup (374 grams) all-purpose flour; 1 1/2 teaspoon fine sea salt; 3 large eggs, lightly beaten, at room temperature; 2 sticks (16 tablespoons) unsalted butter, divided (12 of the tablespoons at room temperature, cut into small cubes; 4 tablespoons for melting); 1 pinch Sugar (plain or vanilla-scented), for coating; 2 cup heavy cream, chilled; 1 cup raspberry preserves (preferably seedless)

Instructions

Finally, Hanukkah has a cake to call its own! AND it tastes like a donut! Brioche adapted from Dorie Greenspan's Baking Chez Moi. Filling from The Cake Bible by Rose Levy Beranbaum.

Updated at: Sun, 25 Jan 2026 22:01:27 GMT