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Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts

5 Comments 03 December 2012

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by Joan Nathan

We scoured the ‘net for a lowfat soufganiyot recipe for our calorie conscious Jewish Hostesses and we found Joan Nathan’s great recipe

to share. I wasnt sure if my kids would love the apricot filling so I bought caramel and custard filling from Kitchen Caboodles on Avenue P in Brooklyn.


Baked Soufganiyot–Low Fat Israeli Hanukkah Jelly Doughnuts

This recipe serves:  24

  • 1 package dry yeast (1 scant tablespoon)
  • 3 tablespoons sugar
  • 1/4 cup lukewarm water
  • 3 1/2 cups unbleached all-purpose flour (approximately)
  • 1 cup lukewarm skim milk
  • 1 large egg
  • 1 egg yolk
  • pinch of salt
  • grated zest of one lemon
  • 3 tablespoons reduced fat butter, at room temperature
  • 1/2 cup apricot jam  or caramel, chocolate, or custard filling.
  • confectioner’s or granulated sugar for rolling

1. Dissolve the yeast and 1 tablespoon of the sugar in the water.

2. Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, egg, egg yolk, salt, lemon zest and the remaining 2 tablespoons of sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic.

3. Remove the dough to a bowl, cover and let rise in a warm place for at least an hour. If you want to prepare the dough in advance, place it in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.

4. Grease 2 cookie sheets. Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass as a cutter, cut into rounds about 2-inches in diameter and roll these into balls. Place the balls about 1 to 1 1/2-inches apart on the greased cookie sheets. Cover and let rise 30 minutes more.

5. Preheat the oven to 375°F. Bake the doughnuts for 12 to 15 minutes or until they’re golden. Remove from the oven and let cool.

6. Soften the jam in a food processor. Using an injector, insert a teaspoon of jam into each doughnut. Roll the soufganiyot in confectioner’s or granulated sugar and serve immediately.

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Your Comments

5 Comments so far

  1. marlenem says:

    I bought caramel filling from Kitchen Caboodles to make my soufganiyot!

  2. Judy says:

    Hi, Thanks for your wonderful recipes! I just began subscribing, and am grateful for your recipes.

    Tell me, do you think this could be made parve? All my baking equipment is parve.

    I you please email me at bh628@yahoo.com?

    Thanks so much,

    (who lives in “Jewish Siberia”–Northeast TN, after living the first 50 years of my life in a Los Angeles. Oy, I must really love my hubby to move here for his job! )


    • Hi Judy! I know you asked this question ages ago, but I was just revisiting this recipe to make for my family’s Chanukah party this year. I LOVE making any recipe into, not only parve, but healthy too. SO the answer to your question is YES! Here is what I do to make this a truly delicious AND healthier version of the original fried concoction:

      *Substitute sugar with pure agave (1:1) ratio, or raw honey (about 1/4 less, taste test it for yourself)

      *Substitute dairy milk with almond milk or coconut milk (rice milk is cool too, but I find the first two are thicker, like real milk)

      *Try to get free range eggs! (at the very least organic or cage free is better than regular if you can’t find free range in TN, but go to eatwild.com to see if there’s a farm near you, if Whole Foods or another health food store is too far)

      *Make sure you only use sea salt, not any refined table salt crap!

      *Substitute butter with Earth Balance spread (my life saver! There are organic AND soy free versions too if you prefer!)

      *I would not use the chocolate or caramel filling they bought, because it’s loaded with sugar and hydrogenated oils. You could always make your own, though, and I can help you with that too!

      *I always use fruit spread in the middle that is sweetened only by fruit juice. Check the label, make sure there’s no corn syrup or sugar. Trader Joe’s, Whole Foods, and other health food stores have a great variety) If you’re worried about kids, I teach kids how to cook and eat healthy for a living…they eat what you give them if you make it with love, they participate, and you remember you’re the adult:)

      *I never use powdered sugar. Great alternatives are Cinnamon (which also helps regulate blood sugar naturally, it’s a win-win!) OR a high quality vanilla protein powder. Pretty cool huh?!

      Enjoy, and I’m here if you have any other questions like these!

      (who now, ironically, lives in Brooklyn, after growing up in a Jewish Siberia myself! You MUST love your hubby:)


  1. Whipped Feta Dip for Hanukah « Pragmatic Attic - 01. Dec, 2010

    […] for more holiday ideas. She has posted this dip here, plus she has other exciting recipes like low-fat soufganiyot, baked latkes, plus more decadent treats like s’mores brownies and […]

  2. Tweets that mention Low-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts | The Jewish Hostess -- Topsy.com - 30. Nov, 2010

    […] This post was mentioned on Twitter by Meredith Jacobs, marlenem18. marlenem18 said: http://thejewishhostess.com/2010/11/low-fat-soufganiyot-hanukah-apricot-jelly-doughnuts/ http://fb.me/vl8kG79N […]

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