Sufganiyot are an iconic traditional food for Hanukkah. A traditional sufganiyot is a round, fried doughnut filled with jelly. They are delicious but they are so oily and feel so heavy in our stomach.
I wanted to make a baked sufganiyot recipe for Hanukkah that is better for us than the traditional deep-fried ones. Although there is a tiny bit of oil in this recipe, this sufganiyot is a healthier modern update of a traditional Jewish food served on Hanukkah.
These easy to make baked sufganiyot doughnuts avoid all the traditional mess of deep-frying but are just as delicious. Glistening with strawberry glaze, these doughnuts will delight you and your guests this Hanukkah.
3/4 cup coconut milk (can also use almond milk or soy milk)
1/4 cup safflower oil
1/2 cup applesauce
1 1/2 teaspoons all-natural vanilla extract
3/4 teaspoon apple cider vinegar
3/4 cup all-fruit strawberry jam
Preheat oven to 350 F
Prepare the dry ingredients:
In a medium mixing bowl, whisk together all the dry ingredients
Prepare the wet ingredients:
In a large mixing bowl, combine the coconut milk, 1/4 cup safflower oil, 1/2 cup applesauce, vanilla extract, and apple cider vinegar
Combine the two mixtures and bake:
Add the dry mixture to the wet and mix quickly (do not over-mix). Spray the doughnut pan lightly with cooking oil spray. Fill each doughnut cavity until 2/3 full (and not more). Bake for 12 to 15 minutes until the doughnuts spring back to the touch. Allow to cool. Remove the doughnuts from the pan by inverting it. Keep them warm in the oven until ready to serve.
While the sufganiyot bake:
Warm the strawberry jam in a small saucepan for a few minutes. Glaze the doughnut tops with the all-fruit jam just before serving.
Arrange on a dessert platter, and serve the same day
Medium mixing bowl
Large mixing bowl
1 doughnut baking pan (this is an absolute requirement to bake these doughnuts and I recommend this doughnut baking pan)