Easy Baked Sufganiyot
December 13, 2019
These little donuts are a delicious and healthful twist on the traditional fried Hanukkah jelly doughnut. While they take a little time to rise, the hands-on and cook times are quick. Happy holidays!
Easy and delicious twist on traditional Hanukkah jelly donut
Easy Baked Sufganiyot
These easy and delicious jelly donuts are a lightened-up version of the traditional fried Hanukkah treat.
Ingredients
- 1 package active dry yeast
- 2 Tbsp. warm water
- 1/4 cup granulated sugar
- 1/4 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. pumpkin pie spice
- 1/2 tsp. vanilla extract
- 1/2 cup skim milk
- 1 each egg
- 2 Tbsp. butter or nondairy margarine, plus some for melting
- 1 Tbsp. unsweetened applesauce
- 1 cup whole wheat white flour
- 1 cup all-purpose flour
- Seedless strawberry or raspberry fruit spread
- Confectioner's or powdered sugar for dusting
Instructions
- 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.