Tuesday, May 17, 2005

Baked Soufganiyot

Baked Soufganiyot (Adapted from Cooking Light)

3 1/4 cups all-purpose flour, divided
1 1/2 teaspoons instant yeast
3/4 cup warm milk, divided
6 tablespoons granulated sugar
1 tablespoon butter, softened
1 teaspoon fresh grated orange zest
1/2 teaspoon vanilla
1/2 teaspoon salt
1 large egg
3/4 cup strawberry, raspberry or blackberry jam
confectioners' sugar, for dusting

In a medium bowl, whisk together 2 cups flour and yeast.

In a large mixing bowl, add milk, sugar, butter, orange zest, vanilla, salt and egg. Beat until well blended. Add flour mixture and beat at medium speed until smooth.

Stir in 1 cup flour until a soft dough forms - scoop mixture out onto a floured surface and knead until smooth and elastic, adding enough of the remaining 1/4 cup flour as necessary to keep the dough from sticking.

Set dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise until doubled. Punch down dough, cover and let rest for 5 minutes. Evenly divide dough into 16 pieces, rolling each into a ball.

Set balls of dough onto a large baking sheet lined with parchment paper. Cover and let rise until doubled in size.

Meanwhile, preheat oven to 375 degrees.

Uncover balls of dough and place into the oven - bake until browned, about 12 to 16 minutes. Remove and transfer rolls to a wire rack to cool completely.

Using the handle of a wooden spoon, make a pocket in each roll, pushing to but not through the opposite end. Using a pipping bag, fill each roll with roughly 2 teaspoons jam. Dust filled rolls with confectioners' sugar.

Makes 16 rolls.

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