Food & Drink Go Ape for Grape and Apple Baked Donuts

Go Ape for Grape and Apple Baked Donuts


Forget not the Sufganiyot

Grape and Apple Baked Donuts
Grape and Apple Baked Donuts

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

Makes eight


½ c. vegetable oil
3 eggs
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
Confectioner’s sugar


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

Ojash started this website to pursue his passion for writing. He is a tech enthusiast but has various interests flipping from tech to fashion or photography! He builds electric cars and bikes as his hobby and with the time he has left, he learns about how he can make Whatsintheweb better for his readers. Ojash enjoys contributing his ideas and thoughts to the web.


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