| Aura's Soofganiot | 
Print Recipe |
These are so yummy! Real fruit filling sweetens these doughnuts. You won't miss the fact that they aren't fried and the whole wheat only enhances the flavor.
 |
|
Cook's notes
You can use any fruit that you like. I, however, like using cherries best.
If you wish to save time, using dates or raisins makes a delicious filling. You save time in not making filling and it is faster to stuff the soofganiot.
You can use fresh fruit, however, I prefer frozen. It tastes just as good and the recipe takes so long, that I do not want to add washing and chopping time to it.
Agar agar is a seaweed that can be purchased at any health food store. When boiled, it acts just like gelatin. It is packed with vitamins and minerals and a much, much healthier choice than gelatin. Agar agar can also be purchased very cheaply at the Asian markets. When you buy it at the Asian markets, it comes in sticks about 1 inch thick. A one inch long piece is about a tablespoon.
I use a bread machine for the kneading and rising. It saves me a tremendous amount of time.
If you are busy and cannot prepare the entire recipe all at once, after the dough has risen and been punched/kneaded, you can put it in the refrigerator for several hours before you roll, stuff and bake.
The filling can be made a day in advance.
You can save about 15 minutes by using your bread machine.
Sucanat is pure crystalized, unrefined, cane juice made by Wholesome Sweeteners. It contains all of the original molasses and, therefore, all of the vitamins and minerals.
In the processing of evaporated cane juice molasses is separated from the sugar. The evaporated cane juice from Wholesome Sweeteners is the best I found. It is organic, is minimally processed, and has no chemicals.
Ingredients
3 1/2 t active dry yeast
3 1/2 c whole wheat pastry flour
1/2 c less 1 T organic evaporated cane juice or organic Sucanat
1 1/4 t ground nutmeg
1 1/2 t ground cinnamon
1 1/4 c milk
2 T canola or safflower oil
2 large eggs
Fruit Filling:
3 c frozen fruit
up to 1/2 c honey, or agave syrup (optional)
3 T heaping agar agar
Steps
- If using a bread machine, place all of the ingredients into the machine, let rise and remove after second kneading. Go to step 5.
- If not using a bread machine, stir together 2 c flour and yeast. In a separate bowl, combine milk, oil, cane juice, and spices and heat to 120° F.
- Add liquid ingredients to flour/yeast and beat with a mixer until smooth, 2 minutes on medium speed. Blend in eggs. Add remaining flour and stir/knead until smooth. You should have a very thick batter.
- Cover and set in a warm place to rise until doubled, about 1 hour. Punch down dough.
- In the meantime, prepare the filling. Place the frozen fruit over a medium flame in a sauce pan. When thawed, add agar agar and optional sweetener. Only add sweetener if you are using very sour fruit like raspberries, strawberries or apricots. For blueberries or cherries, (my favorites) no need to add sweetener. Bring to a boil and boil until agar agar is completely dissolved and blended in with the fruit. Remove to a bowl and chill. The filling must be completey chilled and hard to stuff the soofganiot.
- Turn onto floured surface and roll to 1/2 " thick. Cut into 2" circles using a cup.
- Take one of the circles in hand and place about 1 T of filing onto center. Then take another circle of sough and place it on top of the filling. Pinch the edges of the two circles of dough together. When the doughnut is 2/3 sealed, try to spoon in a little more filling. Pinch the open edges together to seal the filling inside.
- Be careful not to get the edges moist with filling! If the edges get wet, they will be too slippery to seal.
- Place stuffed soofganiot on a cookie sheet, leaving about 2 " between them. Put in a warm place to rise until doubled. Preheat oven to 425°F bake or convection.
- When soofganiot have doubled, bake for 8 - 10 minutes until golden brown.
- Soofganiot can be frozen well. Just thaw, and serve.
<< Recent Recipes