Efrat's Notebook

Mini Baked Sufganiyot Draft

Mini baked sufganiyot from a yeasted batter, finished with jam and powdered sugar, which I make for Hanukkah without frying.

I bake them in a silicone mini savarin mold, or in disposable ramekins.

  • Prep20 min
  • Rest1 hr 5 min
  • Total1 hr 25 min
  • Makes70 mini doughnuts, 1½ inches (4 cm) across
  • KashrutDairy

What you need

Amount:70

To finish

How I make it

  1. Put the sugar, yolks, yeast and milk in a mixer bowl. Mix until the yeast dissolves and let stand for about 5 minutes.

  2. Add the flour and salt and mix until smooth.

  3. Add the butter and mix to a smooth, even batter.

  4. Lightly grease the molds and pipe in the batter with a disposable piping bag without a tip, or pour from a container with a spout.

  5. Set the molds in a warm place and let rise for about 1 hour.

  6. Bake in an oven preheated to 375°F (190°C) until golden.

  7. Unmold the doughnuts, dust with powdered sugar and pipe jam into the center.

Source: ChefEf (chefef.com)