Oven Baked Hanukkah Beignets
Who does not Love Fried Doughnuts and Beignets?? I sure do Love them, but there is one thing I never do at home is: Frying. I don’t enjoy it nor the smell of it in the entire house.
I feel so fortunate to have found the recipe of Baked Donuts from Sarah, a French Expat living in Los Angeles.
This recipe is a keeper, the “Sufganiyot” were so delicious, they tasted like the ones I used to eat down the street from our apartment in Tel-Aviv. They are that good!
As always, you will find the Step-by-Step Video below the recipe.
I hope you will enjoy these as much as I did. Bon Appétit & Hag Sameah!
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Oven Baked Hanukkah Beignets
Equipment
Ingredients
- 3 tbsp (45 g) butter (Melted)
- 1 cup (125 g) flour
- 1/3 cup (70 g) sugar
- 1/4 tsp (1.25 g) salt
- 2 1/2 tsp (15 g) active dry yeast
- 2/3 cup (165 g) milk (Warm)
- 2 egg yolks (Beaten)
- 2 cups (250 g) flour
- 1/2 tsp (2 g) Vanilla extract
- 1/3 cup (120 g) Raspberry Jam
- 3 tbsp (45 g) butter (Melted)
- 1/3 cup (75 g) sugar
Instructions
- Place butter in a small sauce pan and heat on medium until melted. Set aside.
- Inside the bowl of your standing mixer, first add the salt, then, add the flour, and make a well in the center.
- Add the active dry yeast, the sugar, pour the warm milk, melted butter, beaten egg yolks and the vanilla extract. Mix well with your mini whisk. Cover with a plastic wrap. Let it stand for 10-15 minutes (Until bubbles form at the surface).
- Add the remaining flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Using the bread hook, knead in the bowl for 5 minutes on the second lowest speed. Cover the bowl with plastic wrap and let it rise in a turned off preheated oven (100F/37C) for 45min or at room temperature for 1 1/2 hours, or until doubled in size.
- Preheat oven at 375F/190C.
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 10 donuts total. Place donuts on your bonMAT™, let it rise in a turned off preheated oven (100F/37C) for 20min or at room temperature for 45min, or until until puffed.
- Bake for 12 minutes at 375F/190C or until lightly golden on top (Every oven heats differently, monitor your Beignets from 10min).
- Right out of the oven, brush the hot buns all over with the remaining melted butter, or more because you need to be generous on this one. (it is the most important step of the recipe. That the step that is going to give the texture of the donut-like a fried one. If you don't get generous with the butter on that step, it will just taste like sweet bread. ) and roll in a bowl of sugar to coat lightly with sugar.
- Finally, cut a deep slit on the side of each donut and pipe jam with a pastry bag into each one.
- Place them on a serving plate. They are better enjoyed once they have completely cooled down, or slightly warm. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
