There’s nothing about a doughnut that’s healthy. Absolutely nothing. But, they’re insanely good and and thereby totally worth enjoying on Chanukah. These are whole wheat, which seems antithetical to a gooey, oily dough pastry, except that I only keep whole wheat flour in the house. I managed to make these doughnuts taste just as fluffy as any homemade sufganiyot. Happy Chanukah!
2.5t active dry yeast
1/4 cup sugar
3/4 cup lukewarm milk (can use soy or rice milk)
2T butter softened (can use coconut oil or Earth Balance)
2 cup whole wheat flour
1/4 cup gluten (I buy Bob’s Red Mill, available at Whole Foods and most grocery stores)
Vegetable oil for frying, and coating bowl
1/4 cup jelly or preserves
Powdered sugar for sprinkling on top
In a large mixing bowl, combine the yeast, sugar and milk. Leave it for at least 5 minutes until it looks foamy. Mix in the eggs, vanilla and butter. Add the flour and knead until fully combined.
Let the dough sit in a lightly oiled bowl, covered with plastic wrap for 1 hour.
Heat at least 1-in. of oil in a frying pan on medium heat. Roll dough into balls and add to pan. Flip when the bottom is brown (mine took less than 2 minutes on each side). Let cool on a towel to absorb the extra oil.
Place jelly into a sandwich baggie with a small corner cut off. Poke a hole into the side of each cooled doughnut and squeeze jelly inside. Top with powdered sugar and serve immediately.