Hanukkah Jelly Doughnuts
PersonalPoints™ per serving

Total Time: 32 min
Prep: 15 min
Cook: 15 min
Serves: 6
Easy



These quick, easy treats are our nod to sufganiyot, jelly-filled Hanukkah doughnuts. Instead of deep-frying the dough, though, we bake ours with a ribbon of jam running through it. Before spooning the jam into the doughnut pan, give it a good stir to loosen it; if it seems too thick, microwave it for a few seconds. Since these doughnuts aren’t glazed, you can enjoy them warm; just give them a light sprinkling of powdered sugar when they come out of the pan.
Ingredients:
  • 4 sprays olive oil cooking spray
  • ⅞ cup whole wheat pastry flour, (3/4 cup plus 2 tbsp)
  • 3½ tbsp powdered sugar (confectioner's), divided
  • ¾ tsp baking powder
  • ¼ tsp table salt
  • ⅔ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 large egg
  • 3 tbsp reduced-sugar mixed berry jam


Instructions
  1. Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
  2. In a medium bowl, whisk together flour, 3 tbsp sugar, baking powder, and salt. In another medium bowl, whisk together applesauce, vanilla, and egg. Add applesauce mixture to flour mixture; stir until well combined.
  3. Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of the bag. Pipe about half of the batter evenly into the prepared pan. Stir jam a few times. Dollop jam evenly over batter in pan; pipe remaining batter evenly over the jam. Using a knife, gently swirl jam into the batter. Bake at 375°F until a wooden pick inserted in the center comes out clean, about 15 minutes. Cool in pan 2 minutes; remove doughnuts from pan. Cool slightly. Dust doughnuts with remaining ½ tbsp sugar.
  4. Serving Size: 1 doughnut
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