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_kAPrint
Baked Sufganiyot (Jelly Doughnuts)
- Prep Time: 4 hours
- Cook Time: 15 mins
- Total Time: 4 hours 15 minutes
- Yield: 25 Doughnuts
- 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
- 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.
- 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.
- Pour the yeast-water mixture into the creamed margarine and mix on medium speed for 1 minute.
- Switch to a dough hook, pour in the flour and sprinkle over the salt.
- 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.
- 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).
- Let the dough rise for about 1 1/2 hours or until it has doubled in size.
- Once the dough has risen, knead the dough for a minutes.
- 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!
- Cover the pan(s) of dough with a towel(s) and let rise for 1 1/2 hours.
- Preheat your oven to 350 degrees F.
- Brush the risen dough balls with oil and bake for ten minutes.
- Remove the pan from the oven and brush the dough with melted butter or margarine.
- Bake for another 5 minutes to set the butter/margarine.
- Place on a wire baking rack to cool for 45 minutes.
- Use a Wilton #12 circle tip to make holes in the bottom of the doughnuts.
- Then, fill a piping bag fitted with a Wilton #12 tip with jam (I recommend Raspberry), Nutella, or any other of your favorite fillings.
- Inject your donut with your filling of choice.