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!!!
Ingredients for 25-30 Sufganiot 1/3 cup lukewarm water 1 teaspoon sugar 1 package active dry yeasts 1.5 cups 99% fat-free milk 70 grams butter (2.3 ounces / 4 flat table-spoons + 2 flat teaspoons) 1/4 cup sugar 2 whole eggs 4.5 cups all-purpose flour 1 teaspoon salt 1 teaspoon grounded nutmeg 50 grams melted butter – waiting for the end of baking (1.66 ounces / 3 flat table-spoons + 1 flat teaspoons) – (originally 100 gram butter.) 2-3 table-spoons sugar + 1 teaspoon cinnamon (mixed) Sugar powder for serving
Preparation Instructions: * Put the milk & butter in a small pot, and warm lightly until butter melts. * Put on the side until milk & butter mixture is lukewarm.
* Melt the yeasts in a small bowl with the lukewarm water and the 1 teaspoon sugar. * Put on the side, in a warm place, covered with clean kitchen towel for about 10 min. – until mixture rises.
> This is where I changed the original instructions: * In a large bowl, using a kitchen mixer (on high speed) bit whole eggs + nutmeg + ¼ cup sugar. * Lower mixer speed and add the raised yeast mixture. * Continue on low speed - add the lukewarm milk mixture. * Add 2 cups of the flour until dough is smooth and homogeneous. * Put mixer away. * 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. * Put bowl in a warm place for an hour, covered with a clean kitchen towel until dough doubles and more its height.
> Based on yesterday experience, I changed the original instructions as well: Sufganiot in a 12 Muffin’s Baking Pan: * Grease well each “Muffin chamber” with a brush. Using the melted butter that’s waiting to the end of baking. * Cover working area with lots of flour. * Take a small portion of dough in your fingertips, and place it on floured working area. * 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…) * Pick the covered-in-flour piece of dough, and create with your hands a ball – in a size of approximately a ping-pong ball. * Place the “ball” in one of the greased “chambers”. * Continue doing so until all chambers are filled. * Place pan in a warm place, covered with a clean kitchen towel, for 30-40 min. until dough rises outside the “chamber”. * Bake in oven (350 F) for about 10 min. until the Sufganiot are lightly golden-brown and the smell drives you nuts… * 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. * Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot. * 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!) * Sprinkle sugar powder And Enjoy!
Doughnut- shaped Sufganiot: * Cover working area with a lot of flour. * Take a portion of dough in your fingertips, and place it on floured working area. * Using the palms of your hands, flatten the dough until it’s about 1/2 an inch in height. * Using a drinking glass, create circles. * I created the hole in the middle using an eye cream clean lid. * 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.) * Place the doughnut-shaped Sufganiot on paper – space them a bit… * Place pan in a warm place, covered with a clean kitchen towel, for 30-40 min. until the doughnut-shaped Sufganiot are about twice the original size. * Bake in oven (350 F) for about 10 min. until the doughnut-shaped Sufganiot are lightly golden-brown and the smell drives you nuts… * 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. * Using you fingers, sprinkle sugar & cinnamon mixture on top of the Sufganiot. * Take the Sufganiot out of the pan, and place them on a nice serving tray. * Sprinkle sugar powder And Enjoy!