Low-Sugar Air Fryer Jelly Filled Dounts
Hanukkah is here, and that means it’s time for jelly donuts—or as they’re known in Hebrew, sufganiyot! 🍩 These fluffy, golden treats are a delicious nod to tradition, fried to perfection and filled with your favorite jam. But here’s the sweet twist: our recipe swaps out traditional sugar for Pyure Sweeteners, so you can indulge without the sugar overload.
Made in the air fryer for a modern spin, these donuts are soft, airy, and coated in a snowy dusting of Pyure Powdered Sweetener. Whether you’re celebrating all eight nights or just craving a festive dessert, this recipe is a must-try. Bonus: it’s versatile enough to work with gluten-free flour and your jam of choice.
Get ready to light the menorah and enjoy these better-for-you, low-sugar donuts that are sure to bring a little extra sweetness to your Hanukkah celebrations!
Ingredients
- 1 cup milk warmed to about 110˚F
- 2 ½ teaspoons active dry yeast or instant yeast
- ¼ cup Pyure Granulated Sweetener, plus 1 teaspoon
- ½ teaspoon kosher salt
- 1 large egg
- 4 tablespoons unsalted butter
- 3 cups all-purpose flour (can also swap for gluten-free)
- Oil spray or oil for brushing
- Pyure Powdered Sweetener for coating
- Raspberry jam or jam of your choice
Directions:
- In a large bowl or bowl of a stand mixer (fitted with dough hook), combine the warm milk, 1 teaspoon sugar, and the yeast. Let sit for about 5-10 minutes, until foamy.
- Meanwhile, melt the butter and lightly beat the egg.
- Add remaining ¼ cup sweetener, salt, and egg to the yeast mixture; stir or whisk to combine. Then mix in the melted butter and 2 cups of flour on low speed.
- Scrape down the sides of bowl, then mix in remaining 1 cup flour. Dough should start to pull away from sides of bowl, but still be sticky. (Can add up to ¼ cup flour more, if needed.) Increase speed to medium-low or knead for 5 minutes. Dough will become more smooth and elastic, but still sticky.
- Remove dough hook or transfer dough to a greased bowl, cover with plastic wrap and let rise until doubled. (With instant yeast, this will probably take about 30 minutes.)
- Punch down dough and turn out on a lightly floured surface. Gently roll out dough until a little less than ½-inch thick, between ¼-inch and ½-inch.
- Since the donuts won’t have a hole, simply cut circle into the dough about 3 inches in diameter
- Place rounds on parchment paper to rise again (about 30 minutes)
- Spray air fryer basket with oil, place donuts inside (about 4-5) and spray the tops with oil
- Air fry for 5 minutes at 350 °F, flip donuts at 3 minute mark
- Take donuts out of the air fryer and coat in powdered sweetener. If the sugar isn’t sticking to the donuts, lightly spray or brush the donuts in oil.
- Let them cool completely
- To finish, pipe in the filling until the filling pushes back. Enjoy!
This recipe was created for Pyure by Julia Alfano. For more great recipes by Julia, visit her blog at https://www.bakerbabe.ca/