Baked Jelly Doughnuts (Sufganiyot)

Speaking strictly from a non-religious perspective, I've always enjoyed the spectacle of Christmas. The lights, the beautiful decorations, the wonderful music and delicious baked treats. But I wonder that the reverse is not true of Chanukah. Consider that this holiday includes lighting a beautiful candelabra for 8 nights, playing dreidel games with chocolate coins, receiving a gift for each of the 8 nights and feasting on oil fried foods such as potato pancakes and jelly doughnuts. You really have to wonder why this hasn't caught on more in popularity...

The dreidels, chocolate coins and multiple gifts are typically reserved for children but everyone loves the fried feast. As a child I waited all year for these foods but, as adults, we must watch our weight and our cholesterol and our blood pressure and our...  Um, can someone please remind me why I ever wanted to be an adult? Anyway, Brian and I do indulge in a few fried potato pancakes at this time of year but try to limit our doughnut consumption. So, I thought, why not try to make a baked version we could enjoy with less of a need to visit the cardiologist. Of course, it kind of defeats the spirit of the holiday but, trust me when I tell you I spent my youthful years consuming enough oil to last a lifetime. Enjoy!


Ingredients
Doughnuts:
1 1/2 Cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Stick unsalted butter, melted
1/2 Cup sugar
1 Egg
1 Teaspoon vanilla
3/4 Cup milk

Filling:
1 Cup fruit jam (your favorite flavor)
1/4 Cup water

Coating:
1/2 Stick unsalted butter, melted
3/4 Cup sugar
2 Tablespoons cinnamon

In a bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk together the melted butter, sugar, egg, vanilla and milk until smooth. Add the dry ingredients and mix just until combined.

Spray a 24 cup mini muffin tin with non-stick spray and scoop 1 oz. of batter into each cup. Bake in a pre-heated 350 degree oven for approximately 15 minutes or until a cake tester comes out clean. While the doughnuts are baking, combine the fruit jam and water in a bowl and microwave for one minute to warm. Stir until smooth.

Prepare the topping by filling one bowl with the melted butter and another with the sugar and cinnamon combination. Remove the doughnuts from the oven and allow to cool for a few minutes.

Fill a piping bag with the jam mixture and, using a small tip, insert about a teaspoon's worth of jam into the bottom of each doughnut. If you're not comfortable using a piping bag, you can cut out a small round from the bottom of each doughnut, pour in the jam with a teaspoon and stuff the doughnut piece back into the hole. It's a little clumsy but it will work.

When all the doughnuts are filled, quickly dip each one into the melted butter and then roll in the cinnamon sugar to coat. If you prefer to make the doughnuts even lighter, omit this step and simply dust with confectioners sugar. Makes 24 mini doughnuts.