Delicious Sane Baked Sufganiot (Doughnuts) for Hanukkah

Total Time
1hr 40mins
Prep 1 hr 30 mins
Cook 10 mins

This filled with oil Holiday can be more enjoyable with those AMAZING Sufganiot. They have less than 30% fat and they are so delicious, you won't believe they were not dipped in oil. You can make them Doughnut stile, or in muffin pan.

Ingredients Nutrition

Directions

  1. *** You may substitute the butter with non dairy margarine and the milk with orange juice to make these sufganiot Pareve.
  2. Put the milk & butter in a small pot, and warm lightly until butter melts.
  3. Put on the side until milk & butter mixture is lukewarm.
  4. Melt the yeasts in a small bowl with the lukewarm water and the 1 teaspoon sugar.
  5. Put on the side, in a warm place, covered with clean kitchen towel for about 10 minute – until mixture rises.
  6. In a large bowl, using a kitchen mixer (on high speed) bit whole eggs + nutmeg + ¼ cup sugar.
  7. Lower mixer speed and add the raised yeast mixture.
  8. Continue on low speed - add the lukewarm milk mixture.
  9. Add the 2 cups of flour until dough is smooth and homogeneous.
  10. Put mixer away.
  11. Using a firm fork continue and add the rest of the flour gradually until dough is smooth and homogeneous.
  12. > Dough is quite sticky – do not touch it at this point with your hands.
  13. Put bowl in a warm place for an hour, covered with a clean kitchen towel until dough doubles and more its height.
  14. >>> Sufganiot in a 12 Muffin Baking Pan:.
  15. Grease well each “Muffin chamber” with a brush. Use the melted butter that’s waiting to the end of baking.
  16. Cover working area with lots of flour.
  17. Take a small portion of dough in your fingertips, and place it on floured working area.
  18. Roll it until all of it is covered with flour. (You won’t be able to work it without the flour – the dough is very sticky…).
  19. Pick the covered-in-flour piece of dough, and create with your hands a ball – in a size of approximately a ping-pong ball.
  20. Place the “ball” in one of the greased “chambers”.
  21. Continue doing so until all chambers are filled.
  22. Place pan in a warm place, covered with a clean kitchen towel, for 30-40 minute until dough rises outside the “chamber”.
  23. Bake in oven (350 F) for about 10 minute until the Sufganiot are lightly golden-brown and the smell drives you nuts….
  24. Take pan out of the oven – and while the Sufganiot are still very hot brush them with the melted butter that waits on the side ‘till now.
  25. Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot.
  26. Take the Sufganiot out of the pan, and place them on a nice serving tray.
  27. In this stage, you can also inject jam, dulce-de-letche or chocolate into the middle of the Sufganiya. (Was not calculated!).
  28. Sprinkle sugar powder - And Enjoy!
  29. >>> Doughnut- shaped Sufganiot:.
  30. Cover working area with a lot of flour.
  31. Take a portion of dough in your fingertips, and place it on floured working area.
  32. Using the palms of your hands, flatten the dough until it’s about 1/2 an inch in height.
  33. Using a drinking glass, create circles.
  34. I created the hole in the middle using an eye cream clean lid.
  35. Cover a flat baking pan with parchment paper and brush it with melted butter (…that’s sits on the side waiting ‘till the end of baking.).
  36. Place the doughnut-shaped Sufganiot on paper – space them a bit….
  37. Place pan in a warm place, covered with a clean kitchen towel, for 30-40 minute until the doughnut-shaped Sufganiot are about twice the original size.
  38. Bake in oven (350 F) for about 10 minute until the doughnut-shaped Sufganiot are lightly golden-brown and the smell drives you nuts….
  39. Take pan out of the oven – and while the Sufganiot are still very hot brush them with the melted butter that waits on the side ‘till now.
  40. Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot.
  41. Take the Sufganiot out of the pan, and place them on a nice serving tray.
  42. Sprinkle sugar powder - And Enjoy!

Reviews

(6)
Most Helpful

I prepared these for a Hanukkah party, without trying them out first, and it was a huge disappointment. The texture was excellent (it isn't even close to the texture of a sufgania, but it's nice and airy), and the overall look was nice (had to bake it for 20 minutes to get a light brown color), but they were utterly tasteless. Note that I did not add any filling - a jam filling might have upgraded it - but on its own it's tasteless. I couldn't use it with anything savory because it's slightly sweet, and I couldn't use it as a sweet because it's hardly sweet enough. To be served as a sufganiya, it would require a lot more sugar or something else that would elevate it. Alternatively, one could use this recipe to make a sort of muffin (not for Hanukkah), by adding chocolate chips to the dough. Or, conversely, omit any sugar and turn it into a savory roll by adding herbs (such as sage) and/or onion to the mix. In short, this recipe has potential, but don't expect it to be anything like a sufgania.

zaranoff December 15, 2015

They're a bit sticky to work with but at the end you get fluffy soft oil free sufganiot it worth the try

Okichobii December 19, 2011

I gave this recipe to a friend looking to make low fat sufganiyot, and she and her family were extremely happy with the results! They said it was very delicious and tasted just wonderfully! I made them and thought the dough was a bit hard to work with but expected as I'm not the best baker, and also because your instructions were so good, I was expecting the stickiness. I did add some dulce de leche sauce in the center and it turned out moister and sweeter, which I liked very much. Definitely recommend to those watching their calory intake and still looking to enjoy the flavor of Hanukkah. Toda v'chag sameach!

AniSarit December 17, 2008

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