Lighten-up the Festival of Lights with these baked jelly donuts, traditionally served during Hanukkah. This super-fast version delivers the rich flavor of oil without the hassle of deep-frying. And squirting jam into the donuts using a disposable bag saves you some sticky cleanup. Best of all, a stand mixer kneads the dough, leaving your hands free for another game of dreidel.
- 3 cups all-purpose flour
- 3/4 cups granulated sugar
- 2 (0.25-ounce) packages rapid-rise yeast, 5 teaspoons
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 cups vegetable oil
- 3/4 cups warm whole milk brought to 120°F to 130°F, plus extra for brushing
- 2 large eggs, room temperature
- 1 cup sour cherry or other jam
- 2 tablespoons confectioners' sugar
Preparation time 100mins
Cooking time 145mins
In electric stand mixer bowl, combine flour, granulated sugar, yeast, cinnamon, and salt. With paddle attachment of stand mixer, mix on low 15 seconds or until combined. Add oil and milk; beat on medium-low speed 3 to 5 minutes or until well combined. Add eggs, 1 at a time, beating briefly each time you add an egg; beat 10 minutes or until dough is elastic, occasionally scraping sides of bowl.
Meanwhile, lightly oil large bowl. Transfer dough to prepared bowl; cover loosely with plastic wrap. Let rise 40 minutes or until doubled in bulk.
Lightly grease 3 cookie sheets. Gently punch down dough, folding it onto itself. On lightly oiled work surface, gently roll dough into 16-inch log; cut log crosswise into 1-inch pieces. Shape each piece into balls; transfer to prepared cookie sheet, 3 inches apart. Cover loosely with lightly oiled plastic wrap; let rise 20 to 30 minutes or until slightly puffed. These can be made up to 1 day ahead of time up to this point. Refrigerate, loosely covered and bring to room temperature before baking.
Preheat oven to 350°F. Brush tops of dough with milk. Bake, 1 sheet at a time, 12 to 15 minutes or until pale golden. Cool on sheets on wire racks for 5 minutes.
Cut 1 corner of self-sealing plastic bag to make 1/4-inch-diameter hole; fit with 1/4- to 1/2-inch plain piping tip, and fill bag with jam. Slide paring knife into center of side of 1 donut without cutting through other side. Using sawing motion, cut pocket in donut without cutting opening any wider. Fit piping tip into hole and pipe jam until filled. Repeat. Dust donuts with confectioners' sugar to serve.