Who doesn’t love a jelly doughnut? Sufganiyah is the traditional name for a Jewish jelly doughnut 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 doughnuts by using wholemeal spelt flour for a good source of fibre plus, I’ve boosted them with Superfruits+ filled them with my Chia Raspberry Jam and topped them with an almond coating. Serve them for Channukah and enjoy with family and friends.
Baked Jelly Doughnuts (Sufganiyot)
Dietary: VEG, NF
1 cup wholemeal spelt flour
1/2 cup arrowroot or tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
55g unsalted butter, melted
1/3 cup coconut sugar
1 tsp vanilla extract or powder
3/4 cup coconut milk
2 cups (320g) frozen raspberries (or berries of choice)
2 tbs chia seeds
2 tbs maple syrup or raw honey (optional)
2 tbs filtered water
1 tbs coconut oil
1 vanilla pod, insides scraped out or 1/2 tsp vanilla extract
1/3 cup butter, melted
1/4 cup almond meal
1/4 cup coconut sugar
FILLING: Chia Raspberry Jam
Preheat oven to 175°C and brush a mini muffin tray with a little coconut oil or melted butter.
In a medium-sized bowl, combine spelt flour, arrowroot, baking powder, bakingsoda 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 doughnut.
For the coating, add melted butter to a small bowl and combine almond meal, rice breadcrumbs and sugar in another small bowl.
Dip each doughnut into the butter and roll in the almond mixture afterwards. You can omit this step.
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
- Add 2-3 tsp of Wholesome Child Veggies+ or Superfruits+ or 2-3 tbs of Wholesome Child Protein+ Vanilla to the batter before baking.
Allergy advice and simple swaps:
- For a gluten-free alternative: Swap wholemeal spelt flour for brown rice flour.
- For a dairy-free alternative: Swap butter for coconut oil or vegan butter.