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Sufganiyot – Whole Wheat Jelly Doughnuts

 

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Sufganiyot - Whole Wheat Jelly Doughnuts
 

 

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Recipe

Sufganiyot – Whole Wheat Jelly Doughnuts

It is hard to make jelly doughnuts into health food, but this recipe provides whole grains and a little fruit.

Times

  • Ready Time : 0 min

Servings

24

Ingredients

  • 31/4 cup whole wheat flour
  • 2 teaspoons Baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2/3 cup Sugar
  • 2 Eggs
  • 1 teaspoon vanilla
  • 2/3 cup nondairy milk, such as almond or soy
  • 1/2 cup all fruit preserves
  • ½ cup olive oil, divided

Directions

Preparation

1 Mix whole wheat flour, baking powder, cinnamon, salt, nutmeg and sugar in a large bowl. Stir eggs, vanilla, milk and ¼ cup oil in a separate bowl.
2 Add wet ingredients to dry ingredients and mix to combine. Knead dough for a few minutes. Take about 2 tablespoons of the dough and roll into a small ball, flatten in your hand and spoon in a drop of jelly.
3 Fold up the dough to cover the jelly and maintain the round shape. Makes about 24.
4 Heat oil over high heat, once hot add doughnut and roll around in the oil until all sides are golden browned. Watch it closely, it can burn easily. Remove from heat and allow to drain on paper towels. Before serving, heat in hot oven for 5 minutes.

Special instructions

It is hard to make jelly doughnuts into health food, but this recipe provides whole grains and a little fruit.

Tags

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

3 Responses to Sufganiyot – Whole Wheat Jelly Doughnuts

  1. avatar says: Tamar

    I love these and did not have any problems, but sometimes because of the type of flour and the moisture in the air the dough can be too dry, go ahead and add a drop more soymilk just to get it to stick together.

  2. avatar says: Amy

    I should use only 1/4C of oilve oil for the frying? That sounds great!!

    • I do want to mention that I was using a small deep pot, you might need more to make it deep enough if the pot is bigger.

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