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Dairy
Easy
2 Hours, 30 Minutes
Diets 
As much as we all love the traditional latkes and donuts, I try to change it up a bit. I came up with a sufganiya that still has that delicious fluffiness but is baked and not fried – like a sweet focaccia!
We’ll use a traditional sufganiya dough. After it rises, we flip the dough onto a buttery baking sheet, press it down with our fingers, like a focaccia and allow to rise again, then top with more butter and bake. This yields a fluffy and delicious giant sufganiya.
2/3 cup sugar
3/4 cup carbonated water, warmed
1 tablespoon Gefen Yeast
1/2 cup warm milk
10 tablespoons melted butter, divided
1 tablespoon Gefen Vanilla Extract
1/2 teaspoon salt
1 egg
3 and 1/2 to 4 cups Mishpacha Flour
Combine sugar, warmed carbonated water and yeast. Allow to stand until it bubbles.
In the meantime, combine milk, six tablespoons melted butter, vanilla, salt and egg. Whisk to incorporate.
Combine yeast mixture with milk mixture. Slowly add flour until dough has formed, kneading for about 10 minutes.
Allow to rise until it doubles in size (if in doubt, let it rise longer).
Spread two tablespoons melted butter on a baking sheet. Top with dough and spread, using your hands, on baking sheet.
Allow to rise, covered, for about 30 to 60 minutes.
Preheat oven to 375 degrees Fahrenheit.
Top dough with remaining two tablespoons melted butter.
Once oven is hot, bake donut for about 20 minutes.
Top with confectioners’ sugar and whatever toppings you’d like. You can even set up a variety of toppings so everyone can add their favorites.
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