These easy and delicious jelly donuts are a lightened-up version of the traditional fried Hanukkah treat.
1packageactive dry yeast
1/4 cupgranulated sugar
1/4tsp.pumpkin pie spice
2Tbsp.butter or nondairy margarine, plus some for melting
1cupwhole wheat white flour
Seedless strawberry or raspberry fruit spread
Confectioner's or powdered sugar for dusting
In a mixing bowl, combine yeast and warm water. Let sit for 5 minutes to dissolve.
Add sugar and next 9 ingredients (through applesauce) to yeast mixture. Using a mixer, beat until combined on low speed. Gradually add flours, scraping sides of bowl; beat on low until flour is just incorporated and dough is sticky. Cover and let rise, about 45 minutes.
While dough is rising, grease two baking sheets and preheat oven to 425 F degrees. Drop dough by tablespoons onto baking sheets. Bake until lightly golden and cooked through, about 10 minutes. Let cool.
Fill a pastry bag or sandwich baggie with fruit spread. (If sandwich baggie, cut a small hole in bag.) Using an icing tip, insert fruit spread into donut until donut puffs out. Fill all donuts, then roll each lightly in melted butter or margarine; place back on baking sheet and sprinkle or sift powdered sugar on to tops of donuts. Enjoy warm.