I’ve been pretty obsessed lately with trying out pastry recipes and making them a little more friendly for folks like me who have to be cognizant of their blood sugar. Pastries, especially sweet ones are synonymous with carbohydrates (the pesky nutrient that causes spikes in your blood sugar). I really like making doughnuts (they’re one of my most popular recipes!), and the sufganiyot are one of the best recipes for puffy, sweet, jelly-filled pastries.
Sufganiyot have a significance in the Jewish faith. At Hanukkah, Jews observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil.
This pastry dough is excellent for regular doughnuts too! If you want a classic, glazed, Shipley’s doughnut, this is about as close as you’re going to get to that dough.
Making the Sufganiyot dough
The first time I ever made Sufganiyot, I thought I initially ruined the dough because it’s so sticky, and tacky that I thought I must not have added enough flour, or I added too much liquid. Those are absolute signs that you’re on the right track with the dough, but you’re going to need a lot of flour for your pastry board, and your rolling pin because this dough really sticks to everything.
Using Olive Oil
I tried something a little different. These pastries are deep fried and there’s no way around it. I actually went with olive oil for the deep frying process instead of using canola oil, or peanut oil. I know what you’re thinking – Olive Oil has a low smoke point and is usually not the best for frying. While this is true, these can be done on a medium temp stove. You won’t get too much smoke while frying these. I used a sweet olive oil from Zucchi to fry these – I also used a tablespoon of the oil in the dough instead of melted butter. It worked really well!
The last thing I’ll say about this recipe – you probably see sugar sprinkled over the top and you’re thinking “You can’t be serious – a diabetic sharing a pastry recipe with sugar sprinkled all over the top?” Well, you got SWERVED. Swerve is a no-calorie sugar replacement, and holy crap – it’s better than amazing. Read more about it here.
Check out the recipe below, and let me know what you think! Next time I make them, I would love to stuff them with a good custard, or creamy chocolate. Link your recipe below if you have one.Print