November 30, 2015

I have been searching for the perfect no-fry recipe to share with you for Chanukkah! I attempted making fried Sufganiyot (Jelly Doughnuts) a few weeks ago, and they failed. My entire family felt sick from the smell and taste of the fried. Then, I made another Chanukkah themed dessert, and it failed again. Eventually, after being […]

Baked Sufganiyot (Jelly Doughnuts)

I have been searching for the perfect no-fry recipe to share with you for Chanukkah! I attempted making fried Sufganiyot (Jelly Doughnuts) a few weeks ago, and they failed. My entire family felt sick from the smell and taste of the fried. Then, I made another Chanukkah themed dessert, and it failed again. Eventually, after being quite frustrated, I tried out this EXTRAORDINARY recipe which someone shared with me on Facebook, so thank you!!

Check out this link for the full step by step video tutorial:https://youtu.be/UMcgTrtr_kA

bakeddoughnuts

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Baked Sufganiyot (Jelly Doughnuts)

  • Author:
  • Prep Time: 4 hours
  • Cook Time: 15 mins
  • Total Time: 4 hours 15 minutes
  • Yield: 25 Doughnuts

Ingredients

  • 1 tablespoon Active Dry Yeast
  • 1 1/4 cup warm water
  • 3/4 cup sugar
  • 5 tablespoons margarine or butter
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 1/4 cups All Purpose Flour
  • 1/2 cup canola or vegetable oil
  • 1/4-1/2 cup margarine or butter
  • About 1 1/2 cups Jam (I recommend Raspberry),1 1/2 cups Nutella, or 1 1/2 cups other filling of your choice

Instructions

  1. In a glass measuring cup, microwave the water for fifteen seconds to become warm. Then sprinkle in the yeast and a pinch of sugar. Mix with a fork and set aside for five minutes.
  2. In a bowl of an electric mixer fitted with a paddle attachment, cream together 5 tbsp margarine, egg yolks, vanilla, and sugar for 5 minutes. Scrape down the sides of the bowl about every 1-2 minutes.
  3. Pour the yeast-water mixture into the creamed margarine and mix on medium speed for 1 minute.
  4. Switch to a dough hook, pour in the flour and sprinkle over the salt.
  5. Mix on medium-high speed for 5-8 minutes. Make sure to use a rubber spatula or spoon to scrape down the sides of the bowl every two minutes to ensure that no flour sticks to the bowl.
  6. Grease a large bowl with oil, and place the dough in it (also smear some oil on top to keep the dough from getting dry).
  7. Let the dough rise for about 1 1/2 hours or until it has doubled in size.
  8. Once the dough has risen, knead the dough for a minutes.
  9. Form about 25 golf-ball sized balls from the dough (follow exact directions from video on how to shape them) and place them onto a cookie sheet lined with parchment paper, and ALSO GREASED WITH OIL!
  10. Cover the pan(s) of dough with a towel(s) and let rise for 1 1/2 hours.
  11. Preheat your oven to 350 degrees F.
  12. Brush the risen dough balls with oil and bake for ten minutes.
  13. Remove the pan from the oven and brush the dough with melted butter or margarine.
  14. Bake for another 5 minutes to set the butter/margarine.
  15. Place on a wire baking rack to cool for 45 minutes.
  16. Use a Wilton #12 circle tip to make holes in the bottom of the doughnuts.
  17. Then, fill a piping bag fitted with a Wilton #12 tip with jam (I recommend Raspberry), Nutella, or any other of your favorite fillings.
  18. Inject your donut with your filling of choice.

 

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