Delicious Sane Baked Sufganiot (Doughnuts) for Hanukkah
photo by Smadars Sane Way Cc
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
25
ingredients
- 78.78 ml water (lukewarm)
- 4.92 ml sugar
- 7.08 g packet active dry yeast
- 354.88 ml low-fat milk
- 70 g butter
- 59.14 ml sugar
- 2 whole eggs
- 1064.65 ml all-purpose flour
- 4.92 ml salt
- 4.92 ml ground nutmeg
- 50 g butter, melted (for the end of baking)
- 29.58-44.37 ml sugar
- 4.92 ml cinnamon, mixed with
- sugar
- powdered sugar (serving decoration)
directions
- *** You may substitute the butter with non dairy margarine and the milk with orange juice to make these sufganiot Pareve.
- Put the milk & butter in a small pot, and warm lightly until butter melts.
- Put on the side until milk & butter mixture is lukewarm.
- Melt the yeasts in a small bowl with the lukewarm water and the 1 teaspoon sugar.
- Put on the side, in a warm place, covered with clean kitchen towel for about 10 minute – until mixture rises.
- In a large bowl, using a kitchen mixer (on high speed) bit whole eggs + nutmeg + ¼ cup sugar and the salt.
- Lower mixer speed and add the raised yeast mixture.
- Continue on low speed - add the lukewarm milk mixture.
- Add the 2 cups of flour until dough is smooth and homogeneous.
- Put mixer away.
- Using a firm fork continue and add the rest of the flour gradually until dough is smooth and homogeneous.
- > Dough is quite sticky – do not touch it at this point with your hands.
- Put bowl in a warm place for an hour, covered with a clean kitchen towel until dough doubles and more its height.
-
>>> Sufganiot in a 12 Muffin Baking Pan:
- Grease well each “Muffin chamber” with a brush. Use the melted butter that’s waiting to the end of baking.
- Cover working area with lots of flour.
- Take a small portion of dough in your fingertips, and place it on floured working area.
- 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…).
- Pick the covered-in-flour piece of dough, and create with your hands a ball – in a size of approximately a ping-pong ball.
- Place the “ball” in one of the greased “chambers”.
- Continue doing so until all chambers are filled.
- Place pan in a warm place, covered with a clean kitchen towel, for 30-40 minute until dough rises outside the “chamber”.
- Bake in oven (350 F) for about 10 minute until the Sufganiot are lightly golden-brown and the smell drives you nuts….
- 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.
- Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot.
- Take the Sufganiot out of the pan, and place them on a nice serving tray.
- In this stage, you can also inject jam, dulce-de-letche or chocolate into the middle of the Sufganiya. (Was not calculated!).
- Sprinkle sugar powder - And Enjoy!
-
>>> Doughnut- shaped Sufganiot:
- Cover working area with a lot of flour.
- Take a portion of dough in your fingertips, and place it on floured working area.
- Using the palms of your hands, flatten the dough until it’s about 1/2 an inch in height.
- Using a drinking glass, create circles.
- I created the hole in the middle using an eye cream clean lid.
- 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.).
- Place the doughnut-shaped Sufganiot on paper – space them a bit….
- 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.
- Bake in oven (350 F) for about 10 minute until the doughnut-shaped Sufganiot are lightly golden-brown and the smell drives you nuts….
- 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.
- Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot.
- Take the Sufganiot out of the pan, and place them on a nice serving tray.
- Sprinkle sugar powder - And Enjoy!
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Reviews
-
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.
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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!
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I made these a few different ways to take to my inlaws. I made some in a donut shape, and I made some as "donut holes" (nice bite sized treats). But the best were the ones that I made in the muffin tins. After cooking them in the tins and letting them cool, I injected some applesauce into them. They were a huge hit, and I am going to be making more very soon! Great instructions.
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RECIPE SUBMITTED BY
<p>Live in Long Island with my husband, three boys and our Great Pyrenees 7 years old female dog. Originally from Israel, I am a Psychotherapist specializing in Relationships: Parenting, Couples, Family and Body Image & Eating Problems in women.</p>