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.
Joanne, I have had my eye on your delicious looking sufganiot since last Chanukah and really hope we get to try them this year! Thank you for sharing! xo
Thank you so much Linda. I think I’m going to make them again this year, everyone loves jelly doughnuts.
I usually poo poo baked donuts, because they’re usually just cake batter baked in the shape of a donut; but these are made with actual donut dough! I am excited to try this yummy recipe!
Hi Kari, Thanks so much for your comment. This final baked doughnut reminded me of the jelly doughnuts my dad would bring home on Sunday mornings for a special treat. I would call these ‘old fashioned’ jelly doughnuts.
I look forward to seeing you again soon,
Joanne