Baked Soufganiyot
Photography: 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.
| Servings:8 servings (serving size: 2 rolls) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- calcium:33 mg
- fat:2.5 g
- sodium:148 mg
- calories:316
- mono fat:0.8 g
- poly fat:0.2 g
- protein:6.8 g
- saturated fat:1.4 g
- carbohydrate:66 g
- iron:2.6 mg
- calories from fat:7 %
- fiber:1.4 g
- cholesterol:32 mg
directions
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.
