I know, I know! The Chanukah tradition is to fry foods in oil, but I couldn’t resist the challenge to try something a bit healthier on a holiday filled with deep-fried jelly filled doughnuts and pan-fried latkes of all sizes and flavors. I did hop on the fry-train for a bit with my Stuffed Reuben Latkes and Eggnog Cranberry Rice Fritters but I’m back off now and the vegetable oil is taking a much needed break. Hopefully my waistline, which is still trying to remember what life was like before two children, will thank me for this baked doughnut filled with fresh apricot and plum preserve.
Apricot-Plum Baked Doughnut Ingredients
yields 12-16 doughnuts
1 1/2 cups soy milk
1/3 cup margarine or butter flavored vegetable shortening
4 1/2 tsp (2 packets) active dry yeast
1/3 cup warm water
2 eggs, beaten
1/4 cup sugar
5 cups all-purpose flour
Apricot-Plum Filling
5-6 apricots, chopped
3 Tbsp plum preserve
8 Tbsp pure maple syrup
dash of ground cinnamon
dash of ground clove
Cinnamon-Sugar Topping
1 cup sugar
2 tsp ground cinnamon
I warmed up the soy milk in a saucepan over medium heat then added the margarine to melt completely. While the milk mixture cooled to lukewarm, I sprinkled the yeast over the warm water, whisked and let it dissolve for 5 minutes. The top had a layer of foam when it was ready.
In a stand mixer, I incorporated the milk mixture with the yeast mixture. I then added the eggs, sugar and half of the flour. Using the paddle attachment, I combined the mixture on low-speed until the flour was incorporated and then turned the speed to medium and beat until well combined. I added the remaining flour and beat well.
I changed to the dough hook attachment on the stand mixer and beat on medium speed until the dough pulled away from the bowl and was very smooth, around 3 to 4 minutes. You want the dough to be a bit sticky since it will make for a lighter doughnut.
I transferred the dough to a well-oiled bowl, covered and let it rise for 1 hour. Once it doubled in size, I punched down the dough, covered, and let it rise for 1 more hour. I then placed the dough in the refrigerator and let it sit overnight to develop the flavor. If you are pressed for time, you can skip the fridge and just get started on baking the doughnuts.
In the meantime, I made the simple Apricot-Plum Filling. I added the chopped apricots, plum preserve, maple syrup, cinnamon and clove in a small saucepan and simmered for 15-20 minutes, or until the apricots were soft and combined with the other ingredients. I let the mixture cool before moving on to the next step.
When the dough was ready and the filling was cool, I rolled to 1/2-inch thick on a lightly floured surface.
I cut out rounds using a 2 1/2-inch wide drinking glass. I should probably get a pastry ring at this point but a cup works just fine for me!
I placed half of the dough rounds on a cookie sheet lined with parchment paper and dropped teaspoons of cooled apricot-plum filling in the center.
I brushed the edges with soy milk (you can also use water) and placed another round of dough over and pressed to seal tightly. You don’t want that delicious filling escaping! I covered the uncooked doughnuts and let rise for 30 minutes.
I baked the doughnuts at 375 degrees for 12-15 minutes, until the bottoms just turned brown. While the doughnuts were still warm, I dipped them in some melted margarine and coated in the cinnamon sugar mixture.
The results were exactly what I was hoping for! Chewy AND crispy, all without the added oil from the deep-fryer. The dough was surprisingly mild and not too sweet, which makes it a great dessert after a heavy holiday meal. You can stuff these doughnuts with any filling or combination of fruits you want and enjoy them year round without the guilt. Enjoy!
Tip: If you have any extra dough, you can make some challah rolls to use for french toast or even bread pudding (my favorite). Just cook for 25-30 minutes at 375 degrees.
Chanukah may be a fried-food holiday, but I after OD’ing on latkes for 8 days I will definitely need a more waist-friendly holiday option. Thanks!
I was initially thinking this sounded like the best food EVER, until I saw the title of your previous post: “Triple Peppermint Chocolate Brownies.” Off to explore…
🙂
Mouth-watering recipe!
Thanks for sharing.
these look soooo delicious! and i like that they’re baked, not fried. been looking for a baked-donut recipe and i think i just might try this one 🙂
Let me know what you think when you try these!
This looks so great and I’m trying this recipe for Chanukah! Of course the traditional fried donuts are great, but I personally don’t like frying and using all the oil. The baked ones are right up my ally. Thanks so much!
These look FANTASTIC …
Looks delicious! 🙂
but they have no holes?!
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Cooking is cool, so is being a super hero.
Finally someone has developed an INTERESTING flavor of donut!
Well done.
Wow, thanks! I love fresh fruit fillings and I really enjoy making my own preserves.
Holy-wow, these look amazing. They are similar to a NYC Truck-food favorite of mine, The Dessert truck for all those curious; “Brioche Donut Squares filled w/ Nutella” — they’re simply heavenly.
These might have to be baked, on similarity alone… well done!
Thanks so much! Nutella sounds delicious inside of a doughnut!
Very nice. They look so yummy. Great job. I just might try it.
Val
http:valentinedefrancis.wordpress.com
oh! Baked! That means the more I eat the more weight I lose right? 😉
I ate 3 as soon as they were done. I don’t feel any skinnier 🙂
Wow, looks delicious! What a lovely unique idea for hanukkah, and definitely better for the waistline! I also posted about it recently with a dairy recipe, check it out!
Congrats on being FP!
I’m not a huge apricot fan, but these look good enough to forget that.
You can even switch out the apricots for your favorite fruit(s) and preserves!
Looks amazing, will try this recipe out! Love the way you describe the directions by the way, very personal!
Thanks so much Veronica!
looks delicious!
Mmm…those look so good. I may just have to try this recipe. My family loves doughnuts, but the “deep fried” aspect always gets them. If I can muster my meager cooking skills to meet the task, I may have a new holiday tradition!
The dough is so simple to make! I hope you give it a try.
Made them today. I used dates instead of apricots as I had them handy. My family loves them, and I now have more confidence cooking with yeast! Thank you.
Thank you! 🙂
Thanks for sharing. Yummy. Connie
Oh these look absolutely delicious!
I just sent this to my mom. These look awesome!
look so good 🙂
Not much of a doughnut fan, but oh man do these ever look good.
Wow! These sound absolutely amazing! I am definitely going to have to try them. And I always use a cup too 🙂
Wow! What a treat to find you fresh-pressed, all ready for Hanukkah! This also sounds/looks delicious.
Thanks so much! I like being fresh-pressed 🙂
These look so good! They acctually look better than fried ones to be honest. Can’t wait to try – good ‘post-holiday’ treat haha.
Grub a dub dub!
Wow! Those look and sound amazing!
Firstly, congrats on being Freshly Pressed. Such an honour! Secondly, I am passing this on to the cook of the house – my husnad – as he has been trying to make deep-fried doughnuts. I think these could be his answer! Congrats again and great post 🙂
Thanks so much! I hope you (and your husband) enjoy the doughnuts.
yummm!
These look really delicious! I like the texture of the dough and the look of the filling. Check out the newest post on my blog, “Christmas Holiday Ornament Pancakes” and let me know what you think!
Those pancakes are so much fun!! I’ll bet they taste as good as they look.
Sounds yummy!
I’ve been looking for a good doughnut recipe and these look like what I’ve been looking for. But I’m going to try mine with raspberry filling. Thank you for sharing!
Marvellicious looking!
These so look delicious!!! Perfect for the holidays!
Sounds amazing!! What’s best is that they are baked not fried! More reason to indulge!
It is time for my bed time snack and I SO WANT these! Meanies! Congrats on being FP!
Oh. My. Goodness. Must try this!
This looks so yummy- and the photos were perfect. I’m subscribing to your blog as I’m always in search of cooking inspiration. Cheers!
Yummy doesn’t even start…
I am SOOOO following you! Wanna try all your recipes soon!
They look so delicious!
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Thanks for the message! I’ll keep you in mind.
I loved it thank you very much i will do it with my grand children we will have fun. God bless you a Meery Chirstmas and a Happy New year. May God bless you with your love ones…
omg ıt was my favourite when I was in England!
These look mouthwateringly delicious
http://www.pierotucci.wordpress.com
Your description makes me so interested to try it. thank you
Sounds like a swell idea! But I’m one of those people who like to indulge. In Israel, right after Sukkot, the bakeries tend to lay out the doughnuts on their front counters and taunt the pedestrians into buying them.
I decided to challenge myself by not buying any doughnuts before Hannukah. But once the holiday starts (i.e. tonight), I go to Roladin and stock up on the greasiest sugar bombs imaginable!
Chag sameach!
Oh my gosh! Enjoy the delicious sufganiyot in Israel! I wish I could share them with you.
looks delicious! Thanks for sharing
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Looks delicious and yes, less oilier. Hope you get lots of fans trying this. Have you ever thought of using some of the Asian based recipes for making bao and other desserty like things? I don’t mean the use of rice flour but more on technique of steaming cakes, etc.
Sounds very cool. Have any recipes to share with me?
That sounds amazing!
good
Looks delicious! yum! Congrats on being freshly pressed!
Yum!
What a great approach to doughnuts! They remind me a little of the raisin-studded olie bollen that my mom makes for New Year’s, although yours are healthier (we’re still cooking in oil at home). I’ll have to try these. Thanks for posting, and happy Hanukkah!
Do you have a recipe to share with me for these raisin-studded olie bollen??? Sounds delicious.
Wow these look SO GOOD! Might have to try making them. Great post/blog!
Hi….
I am happy to get this recipe
I’ll try it next week on mu wedding anniversary
thanx for sharing 🙂
Hi….
I am happy to get this recipe
I’ll try it next week on my wedding anniversary
thanx for sharing 🙂
Jelly-filled doughnuts are my fave! I would loveee to make these at home but may sub strawberry jelly 😛
That’s look nice 🙂
My gosh, these look amazing! An excellent idea for Hanukkah. I love it! (Especially as a way to escape self-imposed cookie overload)
Love — the word this dessert brought to my heart.
Love this!
This looks super! What makes these donuts? As far as I can tell, they’re rolls with a little sweetener =D
You just have to taste them! Fluffier and chewier than a roll.
Yummy! I love pastries of any kind. One day I might just try this recipe-thanks and Happy Holidays.
These look amazing! I will have to try to make these!
Now all I have to do is acquire talent while baking! After that’s achieved my house will start to smell delicious with the scent Apricot-Plum Doughnuts!
OMG
These look so very yummy!!
hmmm… delicious!
Just found you… congratulations on being Freshly Pressed:) Love that you’re Kosher… you’re my first kosher blog:)
So happy to be your first Kosher blog 🙂
TEMPTING!
Looks very good :-)!
yummy
Oh yum, that apricot filling looks amazing!
my friend’s sister-in-law makes $85 an hour on the computer. She has been unemployed for 7 months but last month her income was $7814 just working on the computer for a few hours.
And what does she do on her computer?
I can’t wait to try these! Thank you so much for sharing; my family thanks you as well, even though they’ve not yet experienced them. I’ll let you know! Ha!
Ohhh it’s delicious..!
Good Food
It looks like really delicious.
Love this… am going to try it out for sure.
Ooh, looks delish!
gooood one<<<<<<<<<<<<<<
http://www.omnibazar.com/
Yum! Love the baked version of a doughnut. Now I can have two! 🙂
I’m always in favour of anything that tastes wonderful. I do feel a few kilos coming though
I’m not so skilled in the kitchen, but I my girlfriend is. I’m saving this recipe for her to try. Thank You
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