Who doesn’t love a jelly donut? Sufganiyah is the traditional name for a Jewish jelly donut and trust me, you won’t be able to stop at just one! In true Wholesome Child style, I’ve put a healthy spin on these donuts by using whole meal spelt flour for a good source of fiber plus, I’ve filled them with my Chia Raspberry Jam and topped them with an almond coating.
Sufganiyot - Baked Jelly Donut
20 donuts
20 minutes
15 minutes
Ingredients
| 3/4 cup | Organic Whole Grain Spelt Flour |
|---|---|
| 3/4 cup | White Spelt Flour |
| 2 tsp | Baking Powder |
| 1/2 tsp | Sea Salt |
| 2 oz | Unsalted Butter, Melted |
| 1/3 cup | Coconut Sugar |
| 1 | Egg |
| 1 tsp | Vanilla Extract or Powder |
| 3/4 cup | Coconut Milk |
Filling: Chia Raspberry Jam
| 2 cups | Frozen Raspberries (or berries of choice) |
|---|---|
| 2 tbsp | Chia Seeds |
| 2 tbsp | Maple Syrup or Raw Honey (optional) |
| 2 tbsp | Filtered Water |
| 1 tbs | Coconut Oil |
| 1 | Vanilla Pod (insides scraped out) or 1/2 Tsp Vanilla Extract |
Coating
| 1/3 cup | Butter, Melted |
|---|---|
| 1/4 cup | Almond Meal |
| 1/4 cup | Coconut Sugar |
Instructions
- Preheat oven to 340°F and brush a mini muffin tray with a little coconut oil or melted butter.
- In a medium-sized bowl, combine flour, baking powder and salt.
- In another bowl, whisk together the butter, sugar, egg, vanilla and coconut milk until smooth.
- Add dry ingredients to wet mixture and whisk until just combined.
- Scoop heaped tablespoons of the batter into the prepared mini muffin tray and bake in the oven for 15 mins or until a cake tester comes out clean. Allow to cool for a few mins.
- For the filling, combine all ingredients in a small saucepan, place over medium heat and bring to the boil.
- Turn heat down and simmer for around 10 mins, stirring through occasionally. Allow to cool.
- Fill a piping bag with the chia raspberry jam and, using a small tip, insert about a teaspoon of jam into the bottom of the donut.
- For the coating, add melted butter to a small bowl and combine almond meal, rice breadcrumbs and sugar in another small bowl.
- Dip each donut into the butter and roll in the almond mixture afterwards. You can omit this step.
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Sufganiyot - Baked Jelly Donut
Posted On December 8, 2020
Who doesn’t love a jelly donut? Sufganiyah is the traditional name for a Jewish jelly donut.
Who doesn’t love a jelly donut? Sufganiyah is the traditional name for a Jewish jelly donut and trust me, you won’t be able to stop at just one! In true Wholesome Child style, I’ve put a healthy spin on these donuts by using whole meal spelt flour for a good source of fiber plus, I’ve filled them with my Chia Raspberry Jam and topped them with an almond coating.
Servings: 20 donuts
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
| 2 tsp | Baking Powder |
|---|---|
| 1/2 tsp | Sea Salt |
| 2 oz | Unsalted Butter, Melted |
| 1/3 cup | Coconut Sugar |
| 1 | Egg |
| 1 tsp | Vanilla Extract or Powder |
| 3/4 cup | Coconut Milk |
Filling: Chia Raspberry Jam
| 2 cups | Frozen Raspberries (or berries of choice) |
|---|---|
| 2 tbsp | Chia Seeds |
| 2 tbsp | Maple Syrup or Raw Honey (optional) |
| 2 tbsp | Filtered Water |
| 1 tbs | Coconut Oil |
| 1 | Vanilla Pod (insides scraped out) or 1/2 Tsp Vanilla Extract |
Coating
| 1/3 cup | Butter, Melted |
|---|---|
| 1/4 cup | Almond Meal |
| 1/4 cup | Coconut Sugar |
Instructions
- Preheat oven to 340°F and brush a mini muffin tray with a little coconut oil or melted butter.
- In a medium-sized bowl, combine flour, baking powder and salt.
- In another bowl, whisk together the butter, sugar, egg, vanilla and coconut milk until smooth.
- Add dry ingredients to wet mixture and whisk until just combined.
- Scoop heaped tablespoons of the batter into the prepared mini muffin tray and bake in the oven for 15 mins or until a cake tester comes out clean. Allow to cool for a few mins.
- For the filling, combine all ingredients in a small saucepan, place over medium heat and bring to the boil.
- Turn heat down and simmer for around 10 mins, stirring through occasionally. Allow to cool.
- Fill a piping bag with the chia raspberry jam and, using a small tip, insert about a teaspoon of jam into the bottom of the donut.
- For the coating, add melted butter to a small bowl and combine almond meal, rice breadcrumbs and sugar in another small bowl.
- Dip each donut into the butter and roll in the almond mixture afterwards. You can omit this step.
