Sufganiot Jelly Doughnuts Baked
is a delicious baked doughnut for breakfast, a weekend brunch or a special Holiday.
Sufganiot (def.) is a round jelly doughnut that is traditionally made during the festival of Hanukkah but you can make them any time you wish and for any holiday.
Recently I picked up a new calendar when I was food shopping. It was a ‘New Year’ calendar that had a new recipe for each month based on the holidays for that month.
I was drawn to the Sufganiot jelly doughnuts and this one particular recipe because the doughnuts are baked rather than fried. I was on a mission this week to make these. Celebrate any holiday or any weekend and make it special with these sufganiot jelly doughnuts baked.
With a little research I found several recipes. Some recipes used yogurt and vegetable oil; some of the recipes recommended frying the doughnuts. Since this is my first encounter with Sufganiot doughnuts I decided to start my journey with this recipe especially since I prefer the doughnuts baked. Though I do enjoy fried doughnuts from time to time.
They were easy to make and one of our picky palate’s gave it a thumbs up!
- 1 pkg. rapid rise yeast
- 1 Tbls. sugar
- ¼ cup warm water
- 1 egg yolk + 1 egg
- ¼ cup sugar
- 1 cup warm milk
- 3½ cups AP flour
- pinch of salt
- 3 TBLS. butter, cut in chunks
- strawberry jam and confectioners’ sugar
- Dissolve the yeast and sugar in the warm water, takes approx. 10 minutes.
- Beat the eggs, yeast mixture and ¼ cup of milk and the sugar. While mixing add in the flour and pinch of salt.
- Start adding in the butter one piece at a time. The dough will be sticky but elastic.
- Turn out the dough on to floured surface and knead once or twice. Shape into a ball and place into a greased bowl. Cover with a damp towel, place bowl in a warm place and let dough rise until doubled in size. This will take approximately 1½ – 2 hours.
- Prepare baking sheets with parchment paper.
- Divide dough in half and with lightly oiled hands roll out small dough balls and place on to baking sheets. Continue this process placing the dough balls approx. 2 inches apart. You will have approximately 24 dough balls.
- Cover the baking sheets and let rise another 30 minutes.
- Bake at 375 degrees for 10-12 minutes. Remove from oven and let cool.
- Place the jam in a pastry bag or injector. Fill the doughnuts with the jam and dust with powdered sugar.
These are best eaten the same day.
Enjoy! and Happy Holiday to all.