The average Hanukkah sufganiya (jelly doughnut) has between 300 and 400 calories of nearly pure oil and fat. In honor of the miracle God bestowed on the Maccabees — making oil meant for just a day to last for eight — this delicious doughnut and other traditionally oily Hanukkah foods become annual killers for your diet. For those who are health conscious but do not want to be deprived of the annual treat, here are three healthier recipes selected from Joyofkosher.com. Consider substituting or reducing ingredients further as needed for your diet.
The Baked Whole-Wheat Doughnuts taste more like cake since they are not fried, but they are still very tasty. In addition, they use the healthier option of whole-wheat flour. The prep time and cook time are just 15 minutes each. This recipe was contributed by Tamar Genger on Joyofkosher.com.
The following recipes, also on Joyofkosher.com, are mine. The Baked Sufganiyot forgo frying altogether. Prep time is 2 hours, with 10-12 minutes cook time.
Try these Apple Zeppole as an alternative to doughnuts. The recipe itself is not low-fat, but the portions are bite-sized. The prep time is just 8 minutes, with 20 minutes of cooking time.
Baked Whole-Wheat Cranberry-Orange Doughnuts
Makes 12 mini-doughnuts
For the doughnuts:
1 cup white whole-wheat flour
3 Tbs. cornmeal
1 tsp. orange zest
1⁄4 cup plus 3 Tbs. sugar
1 tsp. baking powder
1⁄2 tsp. salt
3 Tbs. liquid coconut oil
6 Tbs. coconut milk mixed with 1 tsp. lemon or vinegar
1 egg white
1⁄2 tsp. vanilla extract
1⁄2 cup chopped fresh cranberries
For the glaze:
1⁄4 cup fresh cranberries
1 Tbs. fresh squeezed orange juice
3⁄4 cup powdered sugar
1⁄4 tsp. vanilla
Preheat oven to 350 degrees. Grease a nonstick mini-doughnut pan with cooking spray and set aside.
In a large bowl, whisk the flour, cornmeal, orange zest, sugar, baking powder and salt together.
In a small bowl whisk the coconut oil, the coconut milk mixture, egg white, and vanilla together. Add the wet to the dry ingredients, folding until just mixed, and add chopped cranberries. Stir until just mixed. Spoon into doughnut pan.
Bake for 12-14 minutes.
For the glaze: While doughnuts cool, in a small saucepan heat the cranberries and orange juice until berries burst, about 5 minutes. Remove from heat, mash berries with fork, add powdered sugar and vanilla stir well. Dip doughnut into glaze and serve.
Baked Sufganiyot
Makes 24
1⁄4 oz. package rapid rise dry yeast
1 Tbs. sugar
1⁄4 cup warm water
1 egg yolk
1 egg
1⁄4 cup sugar
1 cup 1 percent milk, warmed
31⁄2 cups all-purpose flour
pinch of salt
3 Tbs. margarine or butter, cut into 9 pieces
cooking spray
3⁄4–1 cup strawberry jam
confectioners’ sugar for dusting
Dissolve the yeast with 1 Tbs. sugar in 1⁄4 cup warm water.
In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, 1⁄4 cup of sugar and milk.
With paddle going, add flour and salt.
Add margarine one piece at a time. Dough should be sticky but elastic.
Turn out dough onto floured surface. Knead once or twice. Shape into ball. Place in an oiled bowl, cover and place in a warm area for at least an hour or until dough is doubled.
Lightly grease 2 baking sheets.
Divide dough in half. With lightly oiled hands, take approximately 2 Tbs. of dough and roll into ball. Place on greased baking sheet.
Repeat with remaining dough, placing balls 2 inches apart (about 12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375 degrees.
Bake for 10-12 minutes or until golden. Remove from oven and let cool.
Place jam in a pastry bag fitted with a medium pastry tip or use a small zip-close bag fitted with a medium pastry tip. Press tip into each doughnut and squeeze at least 1 tsp. of jam, or more if desired.
Dust with confectioners’ sugar and serve.
Tips: If you don’t have a standing mixer, use a hand mixer and beat the egg yolk, egg, yeast mixture, sugar and milk for about 1 minute. Knead the rest of the ingredients together by hand: first the flour, then the salt and margarine, one piece at a time, and then proceed with the remaining steps.
Apple Zeppole with Jelly Dipping Sauce
Serves 12
1⁄2 cup unsalted butter
1⁄2 cup water
1⁄4 cup granulated sugar
1⁄2 tsp. cinnamon
1⁄4 tsp. kosher salt
1 cup all-purpose flour
4 large eggs
1 Granny Smith apple (about 1 cup), peeled and diced
vegetable oil for frying
1⁄2 cup confectioners’ sugar
1⁄2 cup seedless raspberry jam
1 Tbs. orange juice
In a medium saucepan, heat butter, water, sugar, cinnamon and salt, and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for 1 minute.
Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for 1 minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.
In a heavy medium-sized pan, heat oil to 350 degrees, using a candy or deep-fry thermometer. Using a 1 tsp. scoop, carefully drop batter into hot oil and fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.
In a small bowl, whisk together jam and orange juice and serve with zeppole.
Jamie Geller is the creative force behind Joyofkosher.com and Joy of Kosher with Jamie Geller magazine. Jamie and her husband live in Israel with their five children. Her latest book is “Joy of Kosher: Fast, Fresh Family Recipes.”