Baked jelly doughnuts? This Chanukah delight just got a little lighter.
Baked “Sufganiot” Jelly Doughnuts
Servings
24 Servings
Ingredients
- 1 ¼-ounce package rapid rise dry yeast
- 1 tablespoon sugar
- ¼ cup warm water
- 1 egg yolk
- 1 egg
- ¼ cup sugar
- 1 cup 1% milk warmed
- 3½ cups all-purpose flour
- Pinch of salt
- 3 tablespoons butter cut into 9 pieces
- Cooking spray
- ¾ -1 cup strawberry jam
- Confectioners’ sugar for dusting
Instructions
- Dissolve the yeast with the 1 tablespoon of the sugar in ¼ cup warm water.
- In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, ¼ cup of sugar and milk.
- With paddle going, add flour and salt.
- Add butter one piece at a time. Dough should be sticky but elastic.
- Turn out dough onto floured surface. Knead once or twice. Shape into ball. Place in an oiled bowl, cover and place in a warm area for at least an hour or until dough is doubled.
- Lightly grease 2 baking sheets.
- Divide dough in half. With lightly oiled hands, take approximately 2 tablespoons of dough and roll into ball. Place on greased baking sheet.
- Repeat with remaining dough placing balls 2 inches apart (about 12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375°F.
- Bake at 375°F for 10-12 minutes or until golden. Remove from oven and let cool.
- Place jam in a pastry bag fitted with a medium pastry tip or use a small zip lock type of bag fitted with a medium pastry tip. Pastry tips are available at most craft stores.
- Press tip into doughnut and squeeze at least 1 teaspoon of jam into doughnut, or more if desired.
- Dust with confectioners’ sugar and serve.
Tips
- If you don’t have a standing mixer, use a hand mixer for Step 2 and beat the egg yolk, egg, yeast mixture, sugar and milk for about 1 minute. Knead the rest of the ingredients together by hand: first the flour, then the salt and margarine, one piece at a time, then proceed with Step 5.
- Contributed by: Quick & Kosher
disappointing, came out like a hockey puck
Looks like there was a typo, it should only be 1/4 cup sugar, I fixed the recipe.
Hi! I’ve just made these today and they seemed like they were doing what they needed to until baking. Now they’re not spreading much beyond hockey pucks! Argh! What a waste?! Is there still an error with this recipe???
What do you do with the extra cup of sugar?
I would stick with a recipe developed for frying – try two of my faves: http://www.joyofkosher.com/recipes/sufganiot-jelly-doughnuts/
http://www.joyofkosher.com/recipes/zeppole/
this particular recipe is more bread-y
Thanks so much for the recipe! I tried making it and it tasted great but was more like challah than a donut. Is that how it’s supposed to be since it’s baked?
I like this recipe the best, but I like fried doughnuts. Does this recipe work just as well when fried?
Hey RhodaY try making munchkins with 2 teaspoons of dough. Let us know how they turn out.
I think this is a great idea to have baked sufganiot!Wish I had seen it before Chanukah.. Do you have a suggestion ( proportion wise)for making these as “munchkins”?