Satisfy Your Sweet Tooth With This Baked Sufganiyot Recipe

Finally, some baked donut-like dessert that actually tasted good

“Airy and easy to make, and the best part – no frying. Enjoy the taste, and leave the oil for the Menorah!”

Etti Maman

Original Recipe Author

As we all know, the holidays are the best time to indulge in your favorite desserts and treats. However, lots of these goodies are fried and full of unhealthy fats.

So, how can we turn this around? Easy!

Our baked Sufganiyot recipe will have you leaving the oil for the menorah and enjoying the deliciousness without any of the guilt!

What’s more, this is a non-dairy recipe, which means all you lactose intolerant out there can grab a bite as well!

Ready to give it a try? Let’s go!

Read also: healthy baked tilapia fish recipes

Why this Baked Sufganiyot Recipe is A MUST-try:

It’s a very easy recipe that anybody can follow—even if you don’t have any baking experience!
The baked version of Sufganiyot is much healthier than the fried one!
You get all the rich flavors with no oily aftertaste!
Your home-baked Sufganiyot will be much more scrumptious than any store-bought one!
Bottom line: Enjoying and treating yourself on Hanukkah while maintaining good health is possible! Simply make our oven-baked Sufganiyot!

Read also: Unexpectedly Easy and Tasty Cabbage Pie Recipe

Frequently Asked Questions:
Baked Sufganiyot Recipe

Is it possible to make it with self-rising flour?

Sadly, no. It would only work out with all-purpose flour and yeast.

In case I bake the Sufganiyot today, would they still be fresh for tomorrow?

Yes! You just need to keep them in an air-tight container.

Don’t the Sufganiyot need to be brushed with something on top before baking?

Not at all; the Sufganiyot are already oiled from your hands.

When plastic-wrapping it, doesn’t it stick to the dough?

While forming the balls, ensure your hands are well-oiled—this keeps the dough from sticking to your hand or the plastic wrapping.

Satisfy Your Sweet Tooth With This Baked Sufganiyot Recipe

Finally, some baked donut-like dessert that actually tasted good

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Course: Dessert

Cuisine: Mediterranean

Equipment

Medium baking pan

Measuring: 6 oz. plastic cup

Ingredients

Instructions

Using a kneading hook, blend the flour, yeast, and sugar together.
After combining the first ingredients, add the oil, egg, vanilla extract, and water to the mix—blend until soft, then add the salt at the end. You can use your hand to knead if you’d like.
Wrap the dough in a plastic bag and let it rise for 40 minutes.
After the 40 minutes are up, lightly flour your finger and poke the dough to see if it’s done rising—if the indent stays, then you’re ready to go.
Cut the dough into 10 equal parts, then oil your hands and form them into balls.
Place the balls in a parchment-lined baking pan.
Cover the pan with plastic wrap, then place a towel over the wrap as well and let it rise for another 40 minutes.
Bake for 30 minutes at 340°F (170°C).
Let it cool for a few minutes.
Finally, fill the Sufganiyot with your preferred filling and powder with confectioners’ sugar.

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