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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