Sufganiyot are iconic for Chanukah. Kenden from Jewish Food Hero wanted to make a version that’s better for you than the traditional deep-fried ones. These easy baked doughnuts avoid all the traditional mess of deep-frying, but are just as delicious. Glistening with strawberry glaze, these doughnuts will delight you and your guests.

For more simple plant-based recipes for your holiday meals, check out the Jewish Food Hero Cookbook!

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Strawberry Glazed Sufganiyot

Serves 15 donuts

Baked Strawberry Glazed Sufganiyot

By Camille Styles

Ingredients

Dry Ingredients:

  • 1 1/2 cups all purpose flour (or GF all purpose baking flour)
  • 3/4 cup raw sugar
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon

Wet Ingredients:

  • 3/4 cup coconut milk (or almond milk or soy milk)
  • 1/4 cup safflower oil
  • 1/2 cup applesauce
  • 1 1/2 tsp all natural vanilla extract
  • 3/4 tsp apple cider vinegar
  • 3/4 cup all-fruit strawberry jam

Instructions

  1. Preheat the over to 350 F
  2. In a medium mixing bowl, whisk together all the dry ingredients.
  3. In a large mixing bowl, combine the coconut milk, the safflower oil, applesauce, vanilla extract and apple cider vinegar.
  4. Add the dry mixture to the wet mixture an mix quickly.
  5. Spray a donut pan lightly with cooking oil spray.
  6. Fill each donut cavity until 2/3 full. Bake for 12-15 minutes until the donuts spring to the touch. Remove from oven and allow to cool.
  7. While the donuts bake, warm the strawberry jam in a small saucepan for a few minutes.
  8. Glaze the donut tops with the jam just before serving, and serve warm.

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Author

Chanel Dror