Baked Doughnuts - Baked Sufganiyot with Jam
Calories: 12
Adjust Servings Here: 12 Donuts
Description
These baked doughnuts are a healthier version of the Israeli sufganiyot or jam donuts. Made with brioche dough stuffed with jam and then baked, not deep-fried.
Ingredients
Doughnut dough
Topping
- ½ Egg yolk + 2 tbsp milk for eggwash
Filling & topping
- ½ tsp Jam I used strawberry and blueberry
- 2 tbsp Powdered sugar
Instructions
Doughnut dough
- Yeast mixture - In the bowl of a stand mixer with the hook attachment, on medium speed, combine the warm milk, yeast, sugar, and eggs.240 g Milk, 75 g Sugar, 150 g Eggs, 12 g Active dry yeast
- Flour - Combine salt with the flour, then add it to the mixer. Combine on medium-high speed for about a minute or two, scraping the sides of the bowl.620 g Bread flour, 10 g Salt
- Knead - Once all the flour is incorporated, knead the dough on medium speed for 4 to 5 minutes until smooth. The dough will be soft and sticky but quite elastic.
- Butter - Next, add the soft room-temperature butter and continue to knead for 3 to 4 minutes on medium-low until smooth, elastic, and soft.170 g Butter
- Bowl - Remove the dough from the mixer bowl onto a lightly floured work surface. Shape into a smooth ball.
- Rise - Place in an oiled bowl and cover with plastic wrap or a damp kitchen cloth. Leave to rise in a warm place for 60 to 90 minutes.
Divide and Shape
- Divide - Transfer the dough to a clean, floured work surface. Divide the dough into two portions, and then each portion into six to make 12 donuts. Shape into a ball and set aside.
- Fill and shape - Flatten each dough ball and place a tablespoon of jam in the middle. Bring all the sides together and pin them into a tight seam. Shape them into a smooth ball.½ tsp Jam
- Tray - Place the buns, seam side down, on a baking tray lined with parchment paper or silicone mat, leaving enough room for them to rise.
- Proof - Cover with plastic wrap or clean kitchen cloth and let them proof for 60 to 90 minutes on the counter or until doubled in size.
Bake
- Preheat oven - Preheat the oven to 190°C / 375°F / Gas mark 5.
- Bake - Brush each bun with an egg wash and bake in the oven for 18 to 20 minutes. When baked, let cool on the counter for 10 minutes.1/2 Egg yolk + 2 tbsp milk
- Dust - Let the donuts cool completely. Then, dust them with powdered sugar and top each with a teaspoon of jam.2 tbsp Powdered sugar
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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