Healthy Holiday Day 11 Cookie Countdown!

Baked Soufganiyot

Because Hanukkah commemorates a miracle involving oil, fried foods are traditional. In Israel, jelly donuts called soufganiyot are one of the most popular Hanukkah treats. But deep-frying isn’t exactly the Cooking Light way, so we created this baked version―essentially a fluffy sweet roll filled with jam and topped with powdered sugar. Use your favorite flavor of jam, or try a more exotic filling like chocolate ganache or dulce de leche.


Israelis enjoy jelly-filled donuts, called soufganiyot (soof-GHAHN-ee-yote), during Hanukkah. The donuts traditionally are fried, but we bake them to trim calories. We found using a plastic condiment bottle (available at supermarkets and kitchen supply stores) is the easiest way to fill the donuts with jelly. Serve this as a snack during Hanukkah. It's not part of our menu because it contains milk; kosher law prohibits serving milk and meat at the same meal. Store at room temperature up to two days.

Yield: 8 servings (serving size: 2 rolls)
Ingredients

* 1 1/2 teaspoons dry yeast
* 3/4 cup warm 1% low-fat milk, divided
* 6 tablespoons granulated sugar
* 1 tablespoon butter, softened
* 1 teaspoon grated orange rind
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon kosher salt
* 1 large egg
* 14.5 ounces all-purpose flour, divided (about 3 1/4 cups)
* Cooking spray
* 3/4 cup strawberry jam
* 1 tablespoon powdered sugar

Preparation

1. Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes or until foamy. Add remaining 1/4 cup warm milk, granulated sugar, and next 5 ingredients (through egg); beat with a mixer at medium speed until blended (butter will not be completed melted). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) flour to yeast mixture; beat at medium speed until smooth. Stir in 4 1/2 ounces (about 1 cup) flour to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 16 portions, rolling each portion into a ball.

3. Place dough balls on a large baking sheet lined with parchment paper. Cover and let rise 45 minutes or until dough is doubled in size.

4. Preheat oven to 375°.

5. Uncover balls. Bake at 375° for 14 minutes or until browned. Remove from pan; cool completely on a wire rack.

6. Make a pocket in each roll using the handle of a wooden spoon, pushing to but not through the opposite end. Fill with about 2 teaspoons jam, using plastic condiment bottle or a piping bag. Sprinkle rolls with powdered sugar.
Nutritional Information

Calories:
316 (7% from fat)
Fat:
2.5g (sat 1.4g,mono 0.8g,poly 0.2g)
Protein:
6.8g
Carbohydrate:
66g
Fiber:
1.4g
Cholesterol:
32mg
Iron:
2.6mg
Sodium:
148mg
Calcium:
33mg

Have a great Day from Fitness Elements! I hope you are enjoying the Holidays!