Baked Soufganiyot

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Israelis enjoy jelly-filled donuts, called soufganiyot (soof-GHAHN-ee-yote), during Hanukkah. The donuts traditionally are fried, but we bake them to trim calories. We found using a plastic condiment bottle (available at supermarkets and kitchen supply stores) is the easiest way to fill the donuts with jelly. Serve this as a snack during Hanukkah. It's not part of our menu because it contains milk; kosher law prohibits serving milk and meat at the same meal. Store at room temperature up to two days.

Yield:

8 servings (serving size: 2 rolls)

Recipe from

Nutritional Information

Calories 316
Caloriesfromfat 7 %
Fat 2.5 g
Satfat 1.4 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 6.8 g
Carbohydrate 66 g
Fiber 1.4 g
Cholesterol 32 mg
Iron 2.6 mg
Sodium 148 mg
Calcium 33 mg

Ingredients

1 1/2 teaspoons dry yeast
3/4 cup warm 1% low-fat milk, divided
6 tablespoons granulated sugar
1 tablespoon butter, softened
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 large egg
14.5 ounces all-purpose flour, divided (about 3 1/4 cups)
Cooking spray
3/4 cup strawberry jam
1 tablespoon powdered sugar

Preparation

1. Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes or until foamy. Add remaining 1/4 cup warm milk, granulated sugar, and next 5 ingredients (through egg); beat with a mixer at medium speed until blended (butter will not be completed melted). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) flour to yeast mixture; beat at medium speed until smooth. Stir in 4 1/2 ounces (about 1 cup) flour to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 16 portions, rolling each portion into a ball.

3. Place dough balls on a large baking sheet lined with parchment paper. Cover and let rise 45 minutes or until dough is doubled in size.

4. Preheat oven to 375°.

5. Uncover balls. Bake at 375° for 14 minutes or until browned. Remove from pan; cool completely on a wire rack.

6. Make a pocket in each roll using the handle of a wooden spoon, pushing to but not through the opposite end. Fill with about 2 teaspoons jam, using plastic condiment bottle or a piping bag. Sprinkle rolls with powdered sugar.

Note:

Joan Nathan,

December 2008