Delicious Sane Baked Sufganiot Doughnuts for Hanukkah
Celebrate Hanukkah with a healthier twist on a classic treat—these **Delicious Sane Baked Sufganiot Doughnuts**! Perfectly fluffy and golden, these oven-baked doughnuts capture all the festive indulgence of traditional sufganiot without the excess oil. Made from scratch with simple pantry staples like all-purpose flour, warm milk, and a hint of vanilla, they’re filled with your favorite jam and dusted with powdered sugar for a sweet, satisfying finish. Featuring easy-to-follow steps, from kneading the dough to filling them with luscious jelly, this recipe ensures success even for novice bakers. With just 15 minutes of bake time and a beautifully light texture, these guilt-free sufganiot are ideal for family celebrations or as a thoughtful holiday dessert. Enjoy the flavors of tradition with a modern baked spin!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.25 cups Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 cups Warm milk (around 110°F)
- 0.25 cups Unsalted butter, melted
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Salt
- 0.5 cups Jam or jelly of choice (e.g., raspberry or strawberry)
- 0.25 cups Powdered sugar (for dusting)
Instructions
In a small bowl, combine warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the flour, remaining granulated sugar, and salt.
Add the frothy yeast mixture, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes, or until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the dough and roll it out to about 1/2 inch thickness on a floured surface. Use a 3-inch round cutter to cut out circles of dough. Transfer the circles to the prepared baking sheet.
Cover the dough circles with a clean kitchen towel and let them rise for another 20-30 minutes, until slightly puffy.
Bake the doughnuts in the preheated oven for 10-12 minutes, or until golden brown. Allow them to cool completely on a wire rack.
Using a piping bag with a round tip, fill each doughnut with about 1 tablespoon of jam or jelly by poking a hole in the side and squeezing the filling inside.
Dust the filled doughnuts with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 13.0 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
