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Hanukkah jelly donuts

Hanukkah jelly doughnuts

3
Points®
Total Time
32 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
These quick, easy treats are our nod to sufganiyot, jelly-filled Hanukkah doughnuts. Instead of deep-frying the dough, though, we bake ours with a ribbon of jam running through it. Before spooning the jam into the doughnut pan, give it a good stir to loosen it; if it seems too thick, microwave it for a few seconds. Since these doughnuts aren’t glazed, you can enjoy them warm; just give them a light sprinkling of powdered sugar when they come out of the pan.

Ingredients

Olive oil cooking spray

4 spray(s)

Whole wheat pastry flour

⅞ cup(s), (3/4 cup plus 2 tbsp)

Powdered sugar (confectioner's)

3½ Tbsp, divided

Baking powder

¾ tsp

Table salt

¼ tsp

Unsweetened applesauce

⅔ cup(s)

Vanilla extract

1 tsp

Egg

1 large egg(s)

Reduced-sugar mixed berry jam

3 Tbsp

Instructions

  1. Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
  2. In a medium bowl, whisk together flour, 3 tbsp sugar, baking powder, and salt. In another medium bowl, whisk together applesauce, vanilla, and egg. Add applesauce mixture to flour mixture; stir until well combined.
  3. Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of bag. Pipe about half of batter evenly into prepared pan. Stir jam a few times. Dollop jam evenly over batter in pan; pipe remaining batter evenly over jam. Using a knife, gently swirl jam into batter. Bake at 375°F until a wooden pick inserted in center comes out clean, about 15 minutes. Cool in pan 2 minutes; remove doughnuts from pan. Cool slightly. Dust doughnuts with remaining ½ tbsp sugar.
  4. Serving size: 1 doughnut

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