12 Kislev 5781 / Saturday, November 28, 2020 | Torah Reading: Vayeitzei
 
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HomeRecipes and CookingDesserts and BakingBaked Sufganiot (Doughnuts)
 
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Baked Sufganiot (Doughnuts)    

Baked Sufganiot (Doughnuts)



Baked jelly doughnuts? This Chanukah delight just got a little lighter.

 



Preparation Time: 10 min 

Cook Time: 12 min 

Level of Difficulty: Moderate 

Kashut Type: Parve 

 

 

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

PREPARATION

  1. Dissolve the yeast with the 1 tablespoon of the sugar in ¼ cup warm water.
  2. In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, ¼ cup of sugar and milk.
  3. With paddle going, add flour and salt.
  4. Add butter one piece at a time. Dough should be sticky but elastic.
  5. 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.
  6. Lightly grease 2 baking sheets.
  7. Divide dough in half. With lightly oiled hands, take approximately 2 tablespoons of dough and roll into ball. Place on greased baking sheet.
  8. 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.
  9. Bake at 375°F for 10-12 minutes or until golden. Remove from oven and let cool.
  10. 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.
  11. Press tip into doughnut and squeeze at least 1 teaspoon of jam into doughnut, or more if desired.
  12. 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.

***

If you enjoyed this recipe, check out Jamie's best-selling book that it came from: Quick and Kosher.

Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.

 





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