My last post on Gluten Free Sufganiyot was super popular. Hooray!
I received many comments wondering if it was possible to bake these donuts. The answer?
I have no idea.
It wouldn’t have even occurred to me to bake Chanukah Donuts. Here are the reasons.
The Story of Chanukah
Basically, it talks about the fact that we fry stuff (read: everything) on Chanukah to commemorate the miracle of the oil for the menorah lasting 8 days instead of 1. It’s one of the basic concepts that we celebrate on Chanukah. It’s why we light the menorah. So…considering that I’m making the donuts to celebrate this miracle, I wouldn’t consider baking them. If you’d like a baked recipe for during the rest of the year, we can talk…but Chanukah? Fried all the way.
The Whole Dessert Nutrition Thing
I’ve had a lot of discussions with many nutritionists. The latest discussion was with my current nutritionist Sarah. We both agreed that “If you’re going to eat a donut…EAT A DONUT”. That doesn’t mean you eat the whole batch. It also doesn’t mean that you should make donuts part of your daily nutritional plan (unless you need to for whatever reason). Eat one donut. Enjoy that donut. Close your eyes. Savor every bite. Adjust the rest of your nutrition for the day to accommodate for the extra fat, sugar and calories that are added by the whole frying process and added sugar. Eat the donut. Then move on.
My donut recipe is awesome when fried
If you make my donut recipe, frying the donuts gives them the perfect crispy exterior and a wonderful soft and moist interior. Using the right oil at the right temperature ensures that the donuts don’t absorb more oil than necessary. Once the oil quickly crisps the outside of the donut, more oil isn’t absorbed. Here’s a great article written by Healthline called The Healthies Oil for Deep Frying which does a great job explaining the process.
The recipes actually calls for a lot of oil. The donuts don’t absorb all that oil…in fact they absorb very little. The quantity is used so that the donuts have room to fry completely and evenly in the oil all at once, causing the donuts to absorb the least amount of oil.
I use something called “Sweet New Snow” instead of powdered sugar. It’s a baker’s trick. Sweet New Snow is what bakeries use instead of powdered sugar. Powdered sugar tends to dissolve shortly after being sprinkled on the moist donuts. Sweet New Snow won’t do that. Here’s a similar product from King Arthur that also would work:
Not having to reapply the powdered sugar certainly reduces the excess calories that might be added to the donuts.
The Gluten Free Sufganiyot in the previous article actually stay crispy and delicious for several days when stored in an airtight container and warmed slightly (in a microwave) before eating.
If there are healthier recipes that you might be interested in me publishing after Chanukah please let me know. I always love a good challenge!!! I also really really love my readers. It’s a match made in heaven!