With the Jewish Festival of Lights around the corner, we’re whipping up a healthier, baked version of our favorite Hanukkah Dessert. There are many great traditions involving Hanukkah, like lighting the Menorah for eight nights, singing songs and eating delicious fried foods. Sufganiyot, AKA Jelly Donuts, are typically deep-fried in oil and filled with strawberry preserves, but for this grease-free recipe, we baked the batter in mini muffin cups. Dusted with powdered sugar and filled with bright orange jam, these adorable mini muffins are dressed up as delicious Sufganiyot! Shh… no one will know the difference!
Makes 24 mini Sufganiyot
For the batter:
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/4 teaspoon lemon zest
- 3 Tablespoons butter, melted and slightly cooled (plus more for greasing)
- 3/4 cup sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
For the filling/coating:
- apricot jam (or jam/jelly of choice)
- powdered sugar
1. Preheat oven to 400 degrees Fahrenheit and lightly grease a mini muffin tray. In a large bowl, whisk the flour, baking powder, baking soda, sugar and lemon zest together. Make a well in the center and add the wet ingredients (melted butter, sour cream, egg and vanilla extract). Whisk until the batter is completely incorporated and smooth (batter should be thick and sticky).
2. Using a greased metal soup spoon (you can use cooking spray or melted butter to coat the spoon), scoop the batter into the mini muffin cups. Bake for 8-10 minutes, until lightly golden.
3. Allow the mini muffins/donuts to cool completely before dusting with confectioners sugar and filling with jam (a pastry injector works best for this).