Forget not the Sufganiyot
Pastry chef Pichet Ong’s sweet creations always leave us speechless. If we had full use of our faculties, we’d eat every single one of these Hanukkah donuts, called sufganiyot.
Grape and Apple Baked Donuts
½ c. vegetable oil
1 c. sugar
1 2/3 c. apple sauce
¼ c. honey
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger powder
½ tsp. orange zest
2 tsp. salt
1½ tsp. baking powder
2 c. cake flour
1/3 c. butter, melted
1 c. Concord grape jam
1. Preheat oven to 350°.
2. Whisk together oil, eggs, sugar, apple sauce, honey, vanilla, spices, and salt until mixed.
3. Sift together baking powder and flour in a bowl and create a well in the middle.
4. Pour egg mixture in the well and gradually incorporate in the ring of flour by whisking.
5. Pour the mixture into 4 oz. molds coated with butter and sugar (molds should be about three-fourths full) and place on a baking sheet.
6. Bake until tester comes out clean, 14-18 minutes, depending on the size of the molds.
7. Unmold donuts onto a work surface and brush generously with melted butter. Let cool completely.
8. Put grape jam into a piping bag with a medium star tip. Fill donuts with grape jam, about 2 tbsp. each.
9. Dust with confectioner’s sugar, turning donuts so they get well coated.
10. Serve at room temperature. Donuts will keep in a closed container for up to two days.
Savor more of Ong’s desserts at Sugar and Plumm, 377 Amsterdam Avenue, at 78th Street (212-787-8778 or sugarandplumm.com).