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Baked Sufganiyot (Doughnut) Muffins

Baked Sufganiyot (Doughnut) Muffins. image: Essy Roz

Baked Sufganiyot (Doughnut) Muffins. image: Essy Roz

Baked Sufganiyot (Doughnut) Muffins. image: Essy Roz

I’m in love with Hanukkah.
It is such a special and family holiday.
Everyone meets excited,
Standing around a big light and mostly smiling and singing happy holiday songs.

I like to decorate my candle lighting table with all kinds of dishes,
It will have a variety of sufganiyot,
There will be latkes on it,
It will have dips and vegetables
But there will always be my sufganiyot muffins on it.

These are amazing sufganiyot with a captivating texture of a sufganiyot,
Wonderful refined sweetness and lots of joy and beauty.
I am in love with them and I always prepare them for the holiday.

My sufganiyot muffins require quick mixing and short baking.
They provide anyone who wants a balanced and indulging bite, within the selection of bites we have on this holiday.
They will turn amazing both in the mixer and without it 🙂
They will give us a beautiful and festive plate full of amazing sufganiyot muffins.

May we all have bright, happy and joyful sufganiyot days 🙂

Baked Sufganiyot (Doughnut) Muffins. image: Essy Roz

Baked Sufganiyot (Doughnut) Muffins. image: Essy Roz

Baked Sufganiyot (Doughnut) Muffins. image: Essy Roz

Baked Sufganiyot (Doughnut) Muffins. image: Essy Roz

Baked Sufganiyot (Doughnut) Muffins

I recommend scheduling the sufganiyot baking for the time of eating. They are most delicious right after baking while still hot, just like sufganiyot that comes out of frying in oil.

Ingredients: suitable for about 12 sufganiyot in a muffin pan with cupcake paper

½ cup sour cream / cream cheese / yogurt or soy cheese / goat yogurt or thick sheep yogurt
¼ cup maple syrup
2 eggs (I recommend size M or L)
Pinch of salt
¼ cup corn flour
¾ cup oat flour
1¼ almond flour
2 teaspoons baking powder (10g)
⅓ cup milk non-dairy / regular / water
Jelly for the filling
Sugar powder to sprinkle on top of the sufganiyot

Steps:

Preheat the oven to 350°F (175°C) on turbo mode and line the muffin pan with cupcake paper.
Put in a mixer / bowl the liquid ingredients but the non-dairy milk – the cream, eggs, maple syrup and salt and mix well.
To the mixer / bowl add dry ingredients, corn flour, oat flour, almond flour and baking powder and mix well until forming a very thick mixture.
To the mixer / bowl add non-dairy milk and mix well until forming a thick mixture, puffy and beautiful.
Pour the mixture into the cupcake paper that’s inside the muffin pan. Kindly note the cupcake paper should be up to 3/4 of the height of the cup and do not overfill, as the mixture may slip during baking.
Put the pan in the oven and bake for 10-15 minutes or until a toothpick comes out dry from the mixture. If after baking the sufganiyot they get a little out of the cups boundaries, take a sharp knife and remove the parts that came out of the cups borders.

Cool for a little while, remove from the pan, sprinkle sugar powder and inject a filling (I chose strawberry jelly).

A little extra from me:

Can be kept in a sealed container for up to 3 days.
Click here to see how to grind oat flour at home.
The sufganiyot taste great in proximity to baking just like fried sufganiyot so it’s better to schedule their baking right before eating time.
I recommend not to change anything in the ingredients of the recipe, only this way you will get the exact texture of the sufganiyot.
Yogurt can be substituted for ½ block of silken tofu / vegan yogurt, although it’ll slightly change the texture.
Corn flour can be substituted for tapioca flour / potato flour, although it’ll slightly change the texture.
You can cut the sufganiyot in the center and fill them with cream, jelly or chocolate spread.

How to grind oatmeal at home 🙂