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דף הבית >> מתכוני הרזיה שפויה >> Sane Weightloss Recipes >> Hagim - Holidays >> Chanukah >> Sane Baked Sufganiot
 
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!

Nutritional Values
6049.5 Calories (242-202 calories each)
1078 grams Carbohydrates
138 grams Proteins
163 grams Fats
821 mg Cholesterol
18.15% Fat
(i.e.: 18.15% of the calories originated in fats = Sane Weightloss Compatible)


Recipe, Nutritional Calculations and Pictures: Smadar Prager
Original recipe: Ruth Yules




© All Right Reserved to Smadar Prager Sane Way Inc.
 
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