It’s pie time! Later this week, I’ll be making pumpkin pie, along with a chocolate pie that my 4-year-old foodie daughter requested after eating it at a friend’s house on Rosh Hashanah. I’m not sure the pie will taste as good as her friend’s grandmother’s version, but I’ll give it a go. Perhaps chocolate pie will become a Thanksgiving tradition in our house.
When I saw this month’s Recipe ReDux, however, my brain went beyond Thanksgiving.
Trimming the Table: The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.
Knowing that delicious pie recipes abound, I immediately thought of favorite Hanukkah treats: sufganiyot. Sufganiyot are round donuts, typically deep-fried, filled with jelly and rolled in or topped with powdered sugar. While the whole point of latkes and sufganiyot may be to deep-fry them to commemorate the Temple oil, this sufganiyot recipe is meant to tempt the taste buds in a lighter way, without the excess fat and calories that you would get in fried donuts.
I made these tasty little treats using whole wheat flour, applesauce and all-fruit preserves. They are light and delicious. And, perfect for any kind of holiday party!
Ingredients
- 1 package active dry yeast
- 2 Tbsp. warm water
- 1/4 cup granulated sugar
- 1/4 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. pumpkin pie spice
- 1/2 tsp. vanilla extract
- 1/2 cup skim milk
- 1 egg
- 2 Tbsp. butter or nondairy margarine, plus some for melting
- 1 Tbsp. unsweetened applesauce
- 1 cup whole wheat white flour
- 1 cup all-purpose flour
- Seedless strawberry or raspberry 100% fruit spread (I use Smuckers Simply Fruit spread)
- Confectioner's or powdered sugar for dusting
Instructions
- In a mixing bowl, combine yeast and warm water. Let sit for 5 minutes to dissolve.
- Add sugar and next 9 ingredients (through applesauce) to yeast mixture. Using a mixer, beat until combined on low speed. Gradually add flours, scraping sides of bowl; beat on low until flour is just incorporated and dough is sticky. Cover and let rise, about 45 minutes.
- While dough is rising, grease two baking sheets and preheat oven to 425 degrees. Drop dough by tablespoons onto baking sheets. Bake until lightly golden and cooked through, about 10 minutes. Let cool.
- Fill a pastry decorating bag or sandwich baggie with fruit spread. Cut a small hole in bag. Using an icing tip (or cut a small slit in doughnuts with knife), insert fruit spread into doughnut until doughnut puffs out. Fill all doughnuts, then roll each lightly in melted butter or margarine. Place back on baking sheet and sprinkle or sift powdered sugar on to tops of doughnuts. Makes about 30 doughnuts.
PLEASE SHARE: What are your favorite healthier holiday treats? Please share. I’d love to hear from you!
Wishing you and your family a happy Thanksgiving! And, don’t forget to check out recipes from my fellow Recipe ReDux’ers. You’re sure to find something mouthwatering!
