Unstuffed Sufganiyot

sufganiyot on cooling rack

Unstuffed baked sufganiyot. I created this recipe for my feature in the 2016 Feast Magazine December issue. The feature was titled Happy Challah Days and includes 8 Recipes that I created in honor of my Jewish heritage and really in honor of my Grandma Bette. She passed away in 2011 and a lot of my fondest memories of her were cooking for holidays together. Grandma really pushed my love for cooking.

I would love for you to read more about the story and about my Grandma on the story here.

To continue celebrating the miracle of the Maccabees’ oil, we fry more food – including sufganiyot, or donuts, usually stuffed with jelly. I’m not a big fan of jelly-stuffed donuts, so I decided to make a glaze. These are also baked instead of fried to make them a slightly healthier option.

Yields 16 donuts

Ingredients for Unstuffed Baked Sufganiyot:

  • melted butter, plus more for greasing pan
  • all-purpose flour, plus more for flouring pan
  • granulated sugar
  • vanilla extract
  • eggs
  • baking powder
  • baking soda
  • cinnamon
  • ginger
  • cardamom
  • allspice
  • cloves
  • salt
  • whole milk

Ingredients for glaze:

  • fresh or frozen cranberries
  • mandarin oranges (split into segments)
  • mandarin orange juice*
  • vanilla extract
  • maple syrup
  • powdered sugar

*You can buy bottled mandarin orange juice or substitute it with the juice of five mandarin oranges.

How to make Unstuffed Baked Sufganiyot:

  1. Preheat oven to 350°F and grease and flour a donut pan.
  2. In the bowl of a stand mixer, beat butter on low; add sugar and vanilla. Add 1 egg at a time. In a second bowl, add flour and next 8 ingredients and whisk until mixed. While on low, alternate adding flour mixture and milk to bowl with butter-egg mixture, starting and ending with flour. Spoon mixture into pan, and bake for 18 minutes. Let cool in pan for 10 minutes, then remove donuts to a cooling rack.

How to make glaze:

  1. In a medium saucepan over medium-low heat, add first 5 ingredients. Let mixture cook until it reaches a simmer, 5 to 10 minutes.
  2. Transfer mixture to a blender, and purée. Strain through a sieve into a large bowl. Add powdered sugar, 1 cup at a time, and whisk until thoroughly combined. Dunk donuts into glaze, and then place back onto cooling rack to dry.

Other Recipes from this Article to Try:

sufganiyot on cooling rack
sufganiyot overhead
side view of sufganiyot
sufganiyot dipped in icing

Sufganiyot – Unstuffed

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Course: Breakfast
Cuisine: Jewish
Prep Time: 40 minutes
Cook Time: 18 minutes
Total Time: 58 minutes
Servings: 16 donuts
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Sufganiyot
  • ½ cup unsalted butter melted, plus more for greasing pan
  • 2 cups all-purpose flour plus more for flouring pan
  • ¾ cups granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs large, room temperature
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ¼ tsp salt
  • cups whole milk
Glaze
  • 1 cup cranberries fresh or frozen
  • 4 mandarin oranges split into segments
  • ¼ cup mandarin orange juice*
  • ½ tsp vanilla extract
  • ¼ cup maple syrup
  • 4 cups powdered sugar

Instructions

Sufganiyot

  • Preheat oven to 350°F and grease and flour a donut pan.
  • In the bowl of a stand mixer, beat butter on low; add sugar and vanilla. Add 1 egg at a time. In a second bowl, add flour and next 8 ingredients and whisk until mixed. While on low, alternate adding flour mixture and milk to bowl with butter-egg mixture, starting and ending with flour. Spoon mixture into pan, and bake for 18 minutes. Let cool in pan for 10 minutes, then remove donuts to a cooling rack.

Glaze

  • In a medium saucepan over medium-low heat, add first 5 ingredients. Let mixture cook until it reaches a simmer, 5 to 10 minutes.
  • Transfer mixture to a blender, and purée. Strain through a sieve into a large bowl. Add powdered sugar, 1 cup at a time, and whisk until thoroughly combined. Dunk donuts into glaze, and then place back onto cooling rack to dry.

Notes

*You can buy bottled mandarin orange juice or substitute it with the juice of about five mandarin oranges.

Nutrition

Calories: 315kcal | Carbohydrates: 60g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 169mg | Potassium: 106mg | Fiber: 1g | Sugar: 45g | Vitamin A: 406IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes