Sufganiyot – Baked Jelly Donut

Serves: 20|Prep: 20 minCook: 15 min

Who doesn’t love a jelly donut? Sufganiyah is the traditional name for a Jewish jelly donut 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 donuts by using whole meal spelt flour for a good source of fiber plus, I’ve filled them with my Chia Raspberry Jam and topped them with an almond coating.

Ingredients

Method

¾ cup wholemeal spelt flour
¾ cup spelt flour
2 tsp baking powder
½ tsp sea salt
2oz unsalted butter, melted
1/3 cup coconut sugar
1 egg
1 tsp vanilla extract or powder
¾ cup coconut milk

Filling: Chia Raspberry Jam
2 cups (11oz) frozen raspberries (or berries of choice)
2 tbsp chia seeds
2 tbs maple syrup or raw honey (optional)
2 tbsp filtered water
1 tbs coconut oil
1 vanilla pod, insides scraped out or 1/2 tsp vanilla extract

Coating:
1/3 cup butter, melted
¼ cup almond meal
¼ cup coconut sugar

1.	Preheat oven to 340°F and brush a mini muffin tray with a little coconut oil or melted butter.
2.	In a medium-sized bowl, combine flour, baking powder and salt.
3.	In another bowl, whisk together the butter, sugar, egg, vanilla and coconut milk until smooth.
4.	Add dry ingredients to wet mixture and whisk until just combined.
5.	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.
6.	For the filling, combine all ingredients in a small saucepan, place over medium heat and bring to the boil.
7.	Turn heat down and simmer for around 10 mins, stirring through occasionally. Allow to cool.
8.	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 donut.
9.	For the coating, add melted butter to a small bowl and combine almond meal, rice breadcrumbs and sugar in another small bowl.
10.	Dip each donut into the butter and roll in the almond mixture afterwards. You can omit this step.

Tip:

Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.