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דף הבית >> English >> Low Fat Sane Baked Sufganiot for Hanukkah
 

This filled with oil Holiday can be more enjoyable with those AMAZING Sufganiot. They have less than 30% fat and they are so delicious, you won't believe they were not dipped in oil. You can make them Doughnut stile, or in muffin pan.

Zoshy found this recipe on the net… I couldn’t wait till Chanukah and I had to tried it and make sure it is what it promises to be: that there is indeed something as delicious, that is not only looks like Sufganiya, but also as tasty as Sufganiya, without all that deep frying.
So, first of all, I checked to see that the recipe is Sane Weightloss compatible – and it did! Than, I rolled up my sleeves and went for it. The first attempt was very tasty, but not as nice to the eyes – though there will be some that would disagree with me… :-}
The next day, I tried again, with some improvements… and the result is in front of you:
Not only tastier, but also raised much more – and I had to stand in the kitchen like a guard to keep everyone from eating them before I’ll manage to take a picture.
Much more than worth the effort!!!

Indgredients:
1/3  cup water (lukewarm) 
1  teaspoon sugar 
1 (1/4  ounce) packet active dry yeast 
1 1/2  cups low-fat milk 
70  g butter 
1/4  cup sugar 
2  whole eggs 
4 1/2  cups all-purpose flour 
1  teaspoon salt 
1  teaspoon nutmeg (grounded) 
50  g butter, melted (for the end of baking) 
2-3  tablespoons sugar 
1  teaspoon cinnamon (mixed with sugar) 
 powdered sugar (serving decoration)   

Preparation:

  1. Put the milk & butter in a small pot, and warm lightly until butter melts.
  2. Put on the side until milk & butter mixture is lukewarm.
  3. Melt the yeasts in a small bowl with the lukewarm water and the 1 teaspoon sugar.
  4. Put on the side, in a warm place, covered with clean kitchen towel for about 10 minute – until mixture rises.
  5. In a large bowl, using a kitchen mixer (on high speed) bit whole eggs + nutmeg + ¼ cup sugar.
  6. Lower mixer speed and add the raised yeast mixture.
  7. Continue on low speed - add the lukewarm milk mixture.
  8. Add the 2 cups of flour until dough is smooth and homogeneous. Put mixer away.
  9. Using a firm fork continue and add the rest of the flour gradually until dough is smooth and homogeneous.
    > Dough is quite sticky – do not touch it at this point with your hands.
  10. Put bowl in a warm place for an hour, covered with a clean kitchen towel until dough doubles and more its height. 

Sufganiot in a 12 Muffin Baking Pan:

  1. Grease well each “Muffin chamber” with a brush. Use the melted butter that’s waiting to the end of baking.
  2. Cover working area with lots of flour.
  3. Take a small portion of dough in your fingertips, and place it on floured working area.
  4. Roll it until all of it is covered with flour. (You won’t be able to work it without the flour – the dough is very sticky…).
  5. Pick the covered-in-flour piece of dough, and create with your hands a ball – in a size of approximately a ping-pong ball.
  6. Place the “ball” in one of the greased “chambers”.  Continue doing so until all chambers are filled.
  7. Place pan in a warm place, covered with a clean kitchen towel, for 30-40 minute until dough rises outside the “chamber”.
  8. Bake in oven (350 F) for about 10 minute until the Sufganiot are lightly golden-brown and the smell drives you nuts….
  9. Take pan out of the oven – and while the Sufganiot are still very hot brush them with the melted butter that waits on the side ‘till now.
  10. Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot.
  11. Take the Sufganiot out of the pan, and place them on a nice serving tray.
    In this stage, you can also inject jam, dulce-de-letche or chocolate into the middle of the Sufganiya. (Was not calculated in nutritional values!).
  12. Sprinkle sugar powder - And Enjoy! 

Doughnut- shaped Sufganiot:.

  1. Cover working area with a lot of flour.
  2. Take a portion of dough in your fingertips, and place it on floured working area.
  3. Using the palms of your hands, flatten the dough until it’s about 1/2 an inch in height.
  4. Using a drinking glass, create circles.
  5. I created the hole in the middle using an eye cream clean lid.
  6. Cover a flat baking pan with parchment paper and brush it with melted butter (…that’s sits on the side waiting ‘till the end of baking.).
  7. Place the doughnut-shaped Sufganiot on paper – space them a bit….
  8. Place pan in a warm place, covered with a clean kitchen towel, for 30-40 minute until the doughnut-shaped Sufganiot are about twice the original size.
  9. Bake in oven (350 F) for about 10 minute until the doughnut-shaped Sufganiot are lightly golden-brown and the smell drives you nuts….
  10. Take pan out of the oven – and while the Sufganiot are still very hot brush them with the melted butter that waits on the side ‘till now.
  11. Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot.
  12. Take the Sufganiot out of the pan, and place them on a nice serving tray.
  13. Sprinkle sugar powder - And Enjoy!


click to enlarge 

 

More recipe info:

Kosher - Dairy

25-30 servings   
1 hr 30 mins prep
10 min bake

Nutrition Facts
Calculated for 1 serving (56g)
Recipe makes 25 servings

 
Calories 141
Calories from Fat 41 (29%)
Amount Per Serving %DV
Total Fat 4.6g 7%
  Saturated Fat 2.7g 13%
  Polyunsat. Fat 0.3g  
  Monounsat. Fat 1.2g  
Cholesterol 25mg 8%
Sodium 132mg 5%
Potassium 58mg 1%
Total Carbohydrate 21.3g 7%
  Dietary Fiber 0.7g 2%
Protein 3.4g 6%
Vitamin A 165mcg 3%
Vitamin B6 0.0mg 1%
Vitamin B12 0.1mcg 1%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 25mg 2%
Magnesium 7mg 1%
Iron 0mg
 
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Variations:
You may substitute the butter with non dairy margarine and the milk with orange juice to make these sufganiot Pareve.

 

Recipe, Adaptation to the Sane Weightloss Way, Nutritional Calculations and Pictures by: Smadar Prager
Original recipe: Ruth Yules

 

 © All Right Reserved to Smadar Prager, Sane Way Inc.
Recipe posted: 11.27.2004


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