Baked Soufganiyot

Baked Soufganiyot
Photo by Becky Luigart-Stayner

Ingredients

  • 14.5 ounces all-purpose flour, divided (about 3 1/4 cups)
  • 14.5 ounces all-purpose flour, divided (about 3 1/4 cups)
  • ¾ cup strawberry jam
  • 1 tablespoon butter, softened
  • 1 tablespoon powdered sugar
  • 1 large egg
  • 1 tablespoon powdered sugar
  • + 19 more ingredients
    • 1 ½ teaspoons dry yeast
    • Cooking spray
    • 1 large egg
    • ½ teaspoon vanilla extract
    • ½ teaspoon kosher salt
    • ½ teaspoon kosher salt
    • ½ teaspoon kosher salt
    • 1 tablespoon powdered sugar
    • Cooking spray
    • 6 tablespoons granulated sugar
    • 1 large egg
    • Cooking spray
    • ¾ cup warm 1% low-fat milk, divided
    • 1 teaspoon grated orange rind
    • ½ teaspoon vanilla extract
    • ¾ cup strawberry jam
    • 14.5 ounces all-purpose flour, divided (about 3 1/4 cups)
    • ¾ cup strawberry jam
    • ½ teaspoon vanilla extract

1. Dissolve yeast in 1/2 cup warm milk in a large bowl; let stand 5 minutes or until foamy. Add remaining 1/4 cup warm milk, granulated sugar, and next 5 ingredients (through egg); beat with a mixer at medium speed until blended (butter will not be completed melted). Weigh or lightly spoon flour ...

View full recipe at My Recipes

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