Baked Sufganiyot
For all the times you wished you could have a healthier decadence, we offer the baked donuts for your consideration. Celebrate the miracles of the holiday season, or any season, with better-for-you baked sufganiyot. We promise you will love the powdered sugar pillows filled with your choice of sweet fillings - so choose yes!
Baked Sufganiyot Donuts
Category
Sweet
Servings/Yield
Makes about 18 doughnuts
Author
Mymi Eberhardt, adapted from "The Art of Blending" by Lior Lev Sercarz
For all the times you wished you could have a healthier decadence, we offer the baked donuts for your consideration. Celebrate the miracles of the holiday season, or any season, with better-for-you baked suvganiyot. We promise you will love the powdered sugar pillows filled with your choice of sweet fillings - so choose yes!
Ingredients
3/4 cup lukewarm water (200g)
2 tablespoons active dry yeast (2 packets, 14g)
2.5 tablespoons butter (35g)
1/4 cup granulated sugar (50g)
1/4 cup milk powder (57g)
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1 Tbsp Yemen N10 spice blend (5g)
2 teaspoons kosher salt (8g)
1 egg (50g)
3 cups all-purpose flour (360g)
Strawberry jam
Chocolate spread, e.g Nutella
Confectioners' sugar
Tahini Labne Cream
In a bowl whisk together the vanilla tahini and water to combine. Then add the labne and orchidea and whisk again. The Tahini Labne Cream can be made ahead and stored refrigerated.
-
½ cup vanilla tahini
¼ cup water
cup labne
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1 tsp Orchidea
Sufganyot
To Fill and Finish
Directions
Place half of the water in a bowl and add the yeast. Let stand for 20 minutes (the mixture should turn foamy).
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter with the sugar, milk powder, Yemen spice, and salt at medium speed until you get a sandy and homogenous mix. Beat the eggs in a bowl and then slowly beat into the butter mixture. Beat in the yeast mixture, the rest of the water, and the flour; mix at medium speed until well-mixed and slightly stringy, about 8 to 10 minutes.
Cover the bowl with plastic wrap and let it sit in a warm place until the dough doubles in size, about 1 to 1 1/2 hours.
Transfer the dough to a lightly floured surface and punch it down. Roll the dough out until it is 3/4 inch thick.
Dip a round (2-2.5 inch) cookie cutter or a small glass into a bowl of flour and punch out the doughnuts. Combine any leftover dough, roll it out again and repeat, transferring the doughnuts to a baking sheet as you go. Let the doughnuts rest to proof again, covered with a damp cloth for 30-60 minutes. They should double in size and be pillowy soft.
Preheat the oven to 350°F.
Bake the sufganyot for 8 minutes, or until golden brown.
Prepare your fillings in piping bags.
Once the sufganyot have cooled, fill them from the bottom. You can use a knife to make a hole to make it easier.
To finish, give them a light spritz with cooking spray and dust with confectioner's sugar.
Recipe Note
Recipe Notes:
For easy reference here's our Halvah Labne Cream recipe.
The donuts can of course be fried! In a large saucepan or dutch oven, heat 1 quart canola oil to 350°F. Working in batches, place the proofed doughnuts in the oil and fry for 2 minutes on each side. Transfer to paper towels to drain.
Recipe by Mymi Eberhardt, adapted from "The Art of Blending" by Lior Lev Sercarz.
Photo ©Thomas Schauer
Questions? Contact helen@laboiteny.com
