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Oven Baked Hanukkah Beignets

bakingwithnessa
Originating from the European XVI Century, this is a Traditional Beignets recipe specific to the Festival of Hanukkah.
Print Recipe Pin Recipe
Prep Time 10 minutes
Bake Time 12 minutes
Rise Time 2 hours
Total Time 2 hours 22 minutes
Course Dessert
Cuisine Eastern Europe, Israel, North of Africa
Servings 10

Equipment

Large Bonmat™
Baking Sheet (L)
Rectangular Roul Pat®
Beechwood Rolling Pin
Magnetic Measuring
Mixing Bowl
Mini Whisk
Egg Separator
Flexible Scraper
Fluted Round Cutters
Pastry Brush
Pastry Stand
Pastry Bag and 4 Tips

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.
  • Once the dough has doubled, punch the dough down, flatten with your hands on your Roul'Pat™and roll the dough down to 0.5"/1.5cm.
  • 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

Nutrition Facts
Oven Baked Hanukkah Beignets
Amount Per Serving
Calories 296 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 82mg4%
Potassium 109mg3%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 20g22%
Protein 7g14%
Vitamin A 93IU2%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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