Baked sufganiyot receipe

Baked Sufganiyot Receipe

Baked Sufganiyot Receipe is the beloved jelly-filled doughnuts traditionally enjoyed during Hanukkah. While the classic version is deep-fried, baked sufganiyot offer a healthier alternative without compromising on taste or texture. This guide will take you through everything you need to know about making soft, fluffy, and golden-brown baked sufganiyot at home.

Why Choose Baked Sufganiyot? Baked sufganiyot receipe

1. A Healthier Alternative to Fried Doughnuts

Traditional sufganiyot are deep-fried, absorbing a significant amount of oil. Baking eliminates the need for excess oil, making these doughnuts lower in fat and calories while still keeping them delicious.

Key Health Benefits of Baked Sufganiyot:

• Less oil consumption – No deep-frying means reduced saturated fats.
• Easier digestion – Lighter texture and lower grease make them gentler on the stomach.
• Perfect for all ages – Great for kids and adults looking for a healthier treat.

2. Retains the Classic Soft and Fluffy Texture

Many people worry that baking instead of frying will result in a dense or dry doughnut, but that’s not the case with the right technique!

Secrets to Perfectly Fluffy Baked Sufganiyot:

• Proper kneading – Develops gluten for a soft yet chewy texture.
• Ideal proofing time – Allows the dough to rise properly, making it airy.
• Moisture retention – A light egg wash before baking ensures a golden crust without drying out the dough.

3. Perfect for Hanukkah or Any Celebration (Baked sufganiyot receipe)

Sufganiyot are a Hanukkah staple, but their appeal extends far beyond the festival. Whether it’s a family gathering, a weekend treat, or a dessert for special occasions, baked sufganiyot make a fantastic choice.

Why Baked Sufganiyot Are a Must-Try for Celebrations:

• Easy to customize – Fill them with any jam, cream, or chocolate.
• Mess-free baking – No oil splattering or deep-fryer required.
• Fun for kids and families – A great holiday baking activity.

Step-by-Step Guide to Baking Sufganiyot

If you’re looking for a healthier alternative to traditional fried sufganiyot, this baked sufganiyot recipe delivers soft, pillowy doughnuts without deep frying. Follow this step-by-step guide to make the perfect jam-filled baked sufganiyot every time!

Preparing the Dough

The secret to fluffy and airy baked sufganiyot lies in properly preparing the dough. Here’s how to mix, knead, and rise the dough to perfection.

Mixing and Kneading Tips

1. Activate the Yeast Correctly:
   • In a small bowl, mix 1 cup warm milk (110°F/43°C), 1/4 cup sugar, and 2 1/4 tsp active dry yeast.
   • Let it sit for 5–10 minutes until it becomes foamy.
   • If the mixture doesn’t bubble, your yeast may be expired or the milk was too hot/cold.
2. Combine Dry and Wet Ingredients:
   • In a large bowl, whisk 3 1/2 cups all-purpose flour, 1/2 tsp salt, and 1/4 cup sugar.
   • In another bowl, mix 2 eggs, 1/4 cup softened butter, and 1 tsp vanilla extract.
   • Gradually combine wet and dry ingredients while kneading.
3. Knead the Dough Until Smooth:
   • Knead for 8–10 minutes (or 5 minutes in a stand mixer) until the dough becomes soft, slightly sticky, and elastic.
   • Use the windowpane test: Stretch a small piece of dough between your fingers—if it forms a thin, see-through layer without tearing, it’s ready!

Allowing the Dough to Rise ( Baked sufganiyot receipe)

Proper rising is key to achieving light and airy baked sufganiyot.

1. First Rise (Bulk Fermentation):
   • Place the kneaded dough in a lightly greased bowl and cover it with a damp towel.
   • Let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
   • Tip: If your kitchen is cold, place the dough in a slightly warm oven (turned off) or near a warm stove. Ideal rising temperature: 75–80°F (24–27°C).

Shaping and Filling (Baked sufganiyot receipe)

Once the dough has risen, it’s time to shape your sufganiyot and add delicious fillings!

Dividing and Shaping the Dough (Baked sufganiyot receipe)

1. Roll Out the Dough:
   • Lightly flour a clean surface and roll the dough to 1/2-inch (1.3 cm) thickness.
2. Cut Uniform Circles:
   • Use a 2.5-inch (6 cm) round cutter to cut out circles.
   • Gather dough scraps, re-roll, and cut again to avoid waste.
3. Second Rise (Final Proofing):
   • Arrange the cut dough circles on a parchment-lined baking sheet, leaving space between them.
   • Cover with a towel and let them rise for 30–40 minutes until slightly puffed.

Adding the Perfect Jelly Filling (Baked sufganiyot receipe)

There are two ways to fill baked sufganiyot: before baking (sealed inside) or after baking (piped in).

• Filling Before Baking (Encased Filling Method):
  • Place 1/2 teaspoon of jam in the center of half the dough circles.
  • Cover with another dough circle and press edges firmly to seal.
  • Pinch edges well to prevent leakage during baking.
• Filling After Baking (Piped Filling Method – Recommended for Baked Sufganiyot):
  • Bake the sufganiyot first, then let them cool slightly.
  • Use a sharp knife or skewer to create a small hole in the side.
  • Fill a piping bag with jam and squeeze it into the hole until the sufganiyot feel slightly heavier.

Baking Instead of Frying (Baked sufganiyot receipe)

Baking sufganiyot keeps them soft, fluffy, and golden-brown, all while cutting down on excess oil.

Oven Temperature and Baking Tips

1. Preheat the Oven:
   • Set your oven to 350°F (175°C) for even baking.
2. Apply an Egg Wash:
   • Brush each doughnut lightly with a beaten egg or milk for a golden-brown finish.
3. Baking Time:
   • Bake for 12–15 minutes, or until the tops are golden but not too dark.
   • Avoid overbaking, as it can make the doughnuts dry.

Achieving a Golden-Brown Exterior (Baked sufganiyot receipe)

1. Brush with Butter for Softness:
   • Once baked, brush the warm sufganiyot with melted butter to keep them soft.
2. Roll in Sugar or Glaze:
   • Powdered Sugar: Classic and simple.
   • Cinnamon Sugar: Mix 1/4 cup sugar + 1 tsp cinnamon and roll warm sufganiyot in the mix.
   • Vanilla or Chocolate Glaze: Drizzle or dip for extra flavor.