These lighter sufganiyot keep the spirit of the Hanukkah classic — without the frying.
They’re baked, not fried, made with Greek yogurt, and come in at about 45 calories each, depending on size.
No filling inside — you choose how (or if) you dip.
INGREDIENTS:
For the dough
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup 2% plain Greek yogurt
For coating
• 1 egg, lightly beaten (for egg wash)
or water, if preferred
• Cinnamon sugar
or cinnamon mixed with monk fruit sweetener
Optional for serving
• Raspberry jam, for dipping
• Melted dark chocolate, for dipping or drizzling
DIRECTIONS:
1. Preheat the oven to 350°F / 177°C and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, and salt. Add the 2% Greek yogurt and mix until a soft dough forms.
3. Transfer the dough to a lightly floured surface, roll it into a log, and cut into 10–15 pieces, depending on the size you want.
4. Roll each piece into a smooth ball.
5. Dip each ball lightly into egg wash (or water), then roll in cinnamon sugar or a cinnamon–monk fruit mixture.
6. Place on the prepared baking sheet and bake for about 15 minutes, until lightly golden and cooked through.
7. Serve as is, or dip into raspberry jam or melted dark chocolate, if desired.
Done. This is tidy, readable, and blog-perfect.
