Hanukkah Recipe: Low-Sugar Baked Jelly Donuts

When it comes to classic Hanukkah foods, you probably think latkes, right? Those crispy, delightfully greasy fried potato pancakes signify an important milestone in Jewish history: when the Maccabees, having successfully reclaimed the holy temple in Jerusalem from their oppressors, managed to keep the menorah lit for eight days with only a small jar of oil. (Now you know!)

But wait—latkes aren’t the only fried delicacy enjoyed during Hanukkah (which starts on Sunday, November 28, 2021). There’s also sufganiyot, or jelly donuts. In this recipe, the donuts are baked instead of fried, offering a lighter twist on the traditional treat with no oil splatter to clean up afterwards. The yeasted dough is made with minimal sugar (or none at all, if you choose to use a 1:1 replacement like Switch) and can be made vegan by simply omitting the egg.

Low-Sugar Baked Jelly Donuts Recipe

Yield: 12 donuts

Active time: 30 minutes

Total time: 2 ½ hours

Ingredients

¾ cup milk or Thrive Market Organic Almond Beverage, Original/Unsweetened

2 ½ teaspoon instant yeast

3 tablespoons Thrive Market Organic Cane Sugar

5 tablespoons unsalted butter (or Thrive Market Organic Ghee), melted, divided

1 egg (you can omit, if making vegan)

1 teaspoon Thrive Market Organic Vanilla Extract

1/4 teaspoon salt

3 cups Thrive Market Organic All-Purpose Flour, plus more for surface

Non-stick cooking spray (try Thrive Market Avocado Oil Spray)

½ cup Thrive Market Organic Raspberry Fruit Spread (or flavor of your choice) 

1/4 cup cane sugar or replacement, to roll donuts in (optional)

Instructions

In a saucepan, heat milk to 110℉. Once it’s at temperature, combine milk, yeast, and 3 tablespoons sugar in a mixing bowl. Let stand until the yeast activates (the mixture will begin to bubble); about 5 minutes. 

Add 4 tablespoons melted butter or ghee, egg (if using), vanilla, salt, and flour to the mixing bowl and stir thoroughly to combine. (This is easiest when done in a stand mixer with the dough hook attachment.) Mix until the ingredients are fully incorporated and the dough is somewhat smooth. Cover the bowl with plastic wrap and allow dough to rise for an hour in a warm place.

While the dough rises, line a baking sheet with parchment paper and coat with non-stick cooking spray.

When the dough has doubled in size, remove wrap and punch down the dough. Turn dough out onto a floured work surface and roll to ¼” thick. Using a 2 ½–3” circular pastry or cookie cutter, cut out 12 rounds. Place dough rounds on the prepared baking sheet. Cover the baking sheet loosely and allow to rise again, for 45 minutes to 1 hour. 

While donuts are rising, preheat the oven to 375 degrees F. Brush donuts with remaining 1 tablespoon butter or ghee. Bake until golden brown; 10 to 15 minutes.

Remove doughnuts from the oven and let cool slightly. Meanwhile, fill a pastry bag (or zip-top bag with the corner cut off) with fruit spread. Cut a small slit in the side of each doughnut and, using your pastry bag, fill each one with about 1 tablespoon of fruit spread.

Sprinkle donuts with remaining sugar, if desired.