Oven-Baked Sufganiyot

Sufganiyot are doughnuts without which it's hard to imagine Hanukkah in Israel. For anyone who always finds doughnuts too oily, here's a wonderful recipe for oven-baked sufganiyot!

The doughnuts this recipe makes are simply amazing—so tender and airy! You can even eat them without jam (shhh, don't tell anyone I said that ;))

Mix the yeast, sugar, and lukewarm water. Add the eggs, oil, and vanilla sugar. Gradually add the sifted flour and salt. Knead into a smooth, uniform dough. Transfer the dough to an oiled bowl, cover with plastic wrap, and leave in a warm place for 30 minutes. (The dough should double in size).

Place the dough on a flour-dusted work surface and divide it into 12 pieces. Shape into balls, place on a baking sheet lined with parchment, cover with plastic wrap again, and leave the dough for 30-45 minutes, until doubled in size.

Preheat the oven to 180 degrees and bake the doughnuts for 15-18 minutes, until golden brown.

Then let the doughnuts cool right on the baking sheet and fill them with jam (using a pastry syringe with a narrow tip, or simply making small cuts in the tops and filling them with jam using a small spoon). Dust the doughnuts with powdered sugar.

Brew yourself some fragrant coffee or tea :) Enjoy your meal!