Baked "Sufganiyot" Jelly Doughnuts

Author:
Publish date:
Social count:
65
baked jelly doughnuts

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

  • Duration
  • Cook Time
  • Prep Time
  • 24 doughnutsServings

Ingredients

  • 1 (¼-ounce) package rapid rise dry yeast
  • 1 tablespoon sugar
  • ¼ cup warm water
  • 1 egg yolk
  • 1 egg
  • 1¼ cup sugar
  • 1 cup 1% milk, warmed
  • 3 ½ cups all-purpose flour
  • Pinch of salt
  • 3 tablespoons butter, cut into 9 pieces
  • Cooking spray
  • ¾ to 1 cup strawberry jam
  • Confectioners' sugar for dusting

Preparation

  1. Dissolve yeast with 1 tablespoon sugar in the water.
  2. In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, ¼ cup 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.  (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.)
  6. 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 in size.
  7. Lightly grease 2 baking sheets.
  8. Divide dough in half. With lightly oiled hands, take 2 tablespoons of dough and roll into ball. Place on greased baking sheet.
  9. Repeat with remaining dough, placing balls 2 inches apart (12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375°F.
  10. Bake at 375°F for 10 to 12 minutes or until golden. Remove from oven and let cool.
  11. Place jam in a pastry bag fitted with a medium pastry tip or use a small plastic bag fitted with a medium pastry tip. Pastry tips are available at most craft stores.
  12. Press tip into doughnut and squeeze at least 1 teaspoon of jam into doughnut.
  13. Dust with confectioners' sugar and serve.

Contributed by: Quick & Kosher