Subscribe To our E-Newsletter
November 26, 2013
The Whole Scoop on Kosher
Food websites have become favorite destinations for home cooks to review and share recipes and cooking tips. Kosher recipes are especially popular, and one of the fastest growing of the kosher websites is KosherScoop.com.
Wanting to make cooking easier and more creative for home cooks, founder and cookbook author Estee Kafra has taken the best recipes from KosherScoop.com and put them into one encompassing collection of innovative Jewish recipes titled Cooking Inspired: Bringing Creativity and Passion Back into the Kitchen.
Here is a tasty dessert for you to try on your Chanukah table.
Jubilant Jelly Doughnut (Sufganiyot) Bundt Cake
This cake won the “Best-Ever Bundt Cake” contest at kosherscoop.com. Sufganiyot are a traditional, fried food, but this cake takes tradition one step further by layering small, filled donuts that bake into a single cake.
1 cup milk, warmed
1 package (1⁄4 oz.) rapid rise yeast
1 cup plus 3 Tbsps. sugar, divided
3 cups bread flour
1 tsp. kosher salt
1⁄4 cup oil
1⁄4 cup seedless red raspberry preserves
1⁄4 cup unsalted butter, melted
3 Tbsps. orange juice
1 Tbsp. orange liqueur
1⁄2 tsp. vanilla
1 tsp. cinnamon
Grease a 12-cup bundt pan with baking spray.
Pour the warm milk into the bowl of an electric mixer fitted with the dough hook. Sprinkle with the yeast and the 3 tablespoons of sugar. Stir to combine. Let the mixture sit for 5 minutes.
Add the flour, salt and oil. Beat on low speed until a ball of dough forms. Knead on low speed for 5 minutes, until the dough is smooth and elastic. Let it rest for 10 minutes.
(This may also be done by hand. Stir together the ingredients in a large mixing bowl until dough is formed. Turn out onto a lightly-floured surface and knead for 5 to 10 minutes until dough is smooth and elastic.)
Divide the dough in half. Roll each half into a 2-inch-thick log. Cut each log into 10 to 12 pieces. Flatten each piece of the dough with your fingers; place 1⁄2 teaspoon of the preserves into the center of each dough round and fold the dough over the preserves to form a ball. Pinch the dough together to seal.
Meanwhile combine the melted butter, orange juice, liqueur and vanilla in a small bowl. In another small bowl, combine the remaining cup of sugar and cinnamon. Dip each ball of filled dough first in the butter mixture and then in the cinnamon-sugar, rolling to coat. Place in the prepared bundt pan, creating two layers of balls. The second layer of balls should rest above the empty spaces between the balls of the first layer. Cover with plastic wrap and let rest at room temperature for 45 minutes.
Preheat the oven to 350˚.
Uncover the bundt pan. Bake in the center of oven for 30 to 35 minutes or until the dough appears golden.
Remove to a rack to cool for 15 minutes. Run a rubber spatula around the edges and center of the pan. Invert the cake onto a serving plate. Sprinkle with confectioners’ sugar.
This cake is best served warm from the oven. If not serving immediately, wrap the cake tightly in foil and, before serving, heat in a 300˚ oven for 5 to 10 minutes or until warm.