In the Kitchen Nosh News

Guilt-free sufganiyot

By Jaime Geller/

The average Chanukah sufganiya (jelly donut) has between 300 and 400 calories of nearly pure oil and fat. In honor of the miracle God bestowed on the Maccabees, making oil meant for just a day last eight days, the delicious donut and other traditionally oily Chanukah foods become annual killers for your diet. For those who are health conscious, here are two healthier recipes selected from, in which the donuts are baked instead of fried in oil. Consider substituting or reducing ingredients further as needed for your diet.

Contributed by: Tamar Genger MA, RD
Servings: 12 mini donuts

1 cup white whole wheat flour
3 tablespoons corn meal
1 teaspoon orange zest
1/4 cup + 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons liquid coconut oil
6 tablespoons coconut milk mixed with1 teaspoon lemon or vinegar
1 egg white
1/2 teaspoon vanilla extract
1/2 cup chopped fresh cranberries

For the Glaze:
1/4 cup fresh cranberries
1 tablespoon fresh squeezed orange juice
1/4 teaspoon vanilla
3/4 cup powdered sugar

Preheat oven to 350 degrees. Grease a nonstick mini donut pan with cooking spray and set aside. In a large bowl, whisk the flour, cornmeal, orange zest, sugar, baking powder, and salt together. In a small bowl, whisk the coconut oil, the coconut milk mixture, egg white, and vanilla together. Add the wet and dry ingredients and fold in until just mixed, and add chopped cranberries. Stir until just mixed. Spoon into donut pan. Bake for 12-14 minutes.Make glaze. While donuts cool, in a small saucepan heat the cranberries and orange juice until they burst about 5 minutes. Remove from heat, mash berries with fork, add powdered sugar and vanilla; stir well. Dip donut into glaze and serve.


From Jaime Geller on
Servings: 24 doughnuts

1 (1/4-ounce) package rapid rise dry yeast
1 tablespoon sugar
1/4 cup warm water
1 egg yolk
1 egg
1/4 cup sugar
1 cup 1% milk, warmed
3 1/2 cups all-purpose flour
Pinch of salt
3 tablespoons margarine or butter, cut into 9 pieces
Cooking spray
3/4 -1 cup strawberry jam
Confectioners’ sugar for dusting

Dissolve the yeast with the one tablespoon of the sugar in 1/4 cup warm water. In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, 1/4 cup of sugar, and milk. With paddle going, add flour and salt. Add margarine one piece at a time. Dough should be sticky but elastic. Turn out dough onto floured surface. Knead once or twice. Shape into ball. Place in an oiled bowl, cover, and place in a warm area for at least an hour or until dough is doubled. Lightly grease two baking sheets. Divide dough in half. With lightly oiled hands, take approximately two tablespoons of dough and roll into ball. Place on greased baking sheet. Repeat with remaining dough placing balls two inches apart (about 12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375 degrees. Bake at 375 degrees for 10-12 minutes or until golden. Remove from oven and let cool. Place jam in a pastry bag fitted with a medium pastry tip or use a small ziplock type of bag fitted with a medium pastry tip. Pastry tips are available at most craft stores. Press tip into donut and squeeze at least 1 teaspoon of jam into donut, or more if desired. Dust with confectioners’ sugar and serve.

If you don’t have a standing mixer, use a hand mixer for Step 2 and beat the egg yolk, egg, yeast mixture, sugar, and milk for about 1 minute. Knead the rest of the ingredients together by hand: first the flour, then the salt and margarine, one piece at a time, then proceed with Step 5.

Author of several kosher cookbooks, including her new book Joy of Kosher: Fast, Fresh Family Recipes, Jamie Geller has been hailed as the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times). She is the creative force behind and Joy of Kosher with Jamie Geller magazine. Jamie and her husband live in Israel with their busy kids.

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