By Jamie Geller, JNS.org
The average Hanukkah sufganiya (jelly donut) has between 300 and 400 calories of nearly pure oil and fat. In honor of the miracle God bestowed upon the Maccabees, making oil meant for just a day last eight days, the delicious donut 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.
Baked Whole Wheat Cranberry Orange Donuts
These baked donuts 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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ready Time: 30 minutes
1 cup white whole wheat flour
3 Tbs. corn meal
1 tsp. orange zest
1/4 cup + 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
1/4 tsp. vanilla
3/4 cup powdered sugar
Preheat oven to 350º. Grease a nonstick mini donut 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 and dry ingredients and fold in until just mixed, and add chopped cranberries. Stir until just mixed. Spoon into donut pan.
Bake for 12-14 minutes.
To make the glaze: While donuts cool, in a small saucepan heat the cranberries and orange juice until they burst, about 5 minutes. Remove from heat, mash berries with fork, add powdered sugar and vanilla, and stir well. Dip donut into glaze and serve.
Yield: 12 mini donuts
Baked “Sufganiyot” Jelly Donuts
Prep Time: approximately 2 hours
Cook Time: 10-12 minutes
Ready Time: approximately 2-3 hours
1 (1/4-ounce) 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
3-1/2 cups all-purpose flour
Pinch of salt
3 Tbs. margarine or butter, cut into 9 pieces
Cooking spray
3/4 to 1 cup strawberry jam
Confectioner’s sugar for dusting
Dissolve the yeast with the 1 Tbs. of the 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 375º.
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 Ziploc type of bag fitted with a medium pastry tip. Press tip into donut and squeeze at least 1 tsp. of jam into donut, or more if desired.
Dust with confectioners’ sugar and serve.
Tips:
If you don’t have a standing mixer, use a hand mixer for Step 2 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, then proceed with Step 5.
Yield: 24 donuts
Apple Zeppole with Jelly Dipping Sauce
Try these apple zeppole as a change over for donuts. The recipe itself is not low-fat, but the portions are bite-sized.
Prep Time: 8 minutes
Cook Time: 20 minutes
Ready Time: 28 minutes
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 confectioner’s 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 350º on 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.
Yield: 12
Jamie Geller is the creative force behind Joyofkosher.com and “Joy of Kosher with Jamie Geller” magazine. Check out her new book, “Joy of Kosher: Fast, Fresh Family Recipes.”