By Jaime Geller, JNS.org
The average Chanukah sufganiya (jelly doughnut) has between 300 and 400 calories of nearly pure oil and fat.

In honor of the miracle God bestowed on the Maccabees, making oil meant for just a day last eight days, the delicious donut and other traditionally oily Chanukah foods become annual killers for your diet.

For those who are health conscious but do not want to be deprived of the annual treats, here are three healthier recipes selected from Joyofkosher.com. Consider substituting or reducing ingredients further as needed for your diet.

Baked Whole Wheat Cranberry Orange Doughnuts

Contributed by Tamar Genger on Joyofkosher.com
These baked doughnuts taste more like cake since they are not fried, but they are still very tasty. In addition, they use the healthier option of whole-wheat flour.

Prep Time: 15 minutes
Cook Time: 15 minutes
Ready Time: 30 minutes
Servings: 12 mini donuts

Ingredients
1 cup white whole wheat flour
3 Tbsp. corn meal
1 tsp. orange zest
1/4 cup plus 3 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. liquid coconut oil
6 Tbsp. coconut milk mixed with 1 tsp. lemon or vinegar
1 egg white
1/2 tsp. vanilla extract
1/2 cups chopped fresh cranberries

For the Glaze
1/4 cup fresh cranberries
1 Tbsp. fresh squeezed orange juice
1/4 tsp. vanilla
3/4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees. Grease a nonstick mini donut pan with cooking spray and set aside.

2. In a large bowl, whisk the flour, cornmeal, orange zest, sugar, baking powder, and salt together.

3. In a small bowl, whisk the coconut oil, the coconut milk mixture, egg white, and vanilla together. Add the wet and dry ingredients and fold in until just mixed, and add chopped cranberries. Stir until just mixed. Spoon into doughnut pan.

4. Bake for 12 to 14 minutes.

5. Make glaze. While doughnuts cool, in a small saucepan heat the cranberries and orange juice until they burst, about five minutes. Remove from heat, mash berries with fork, add powdered sugar and vanilla, stir well. Dip doughnuts into glaze and serve.

Baked Sufganiyot Jelly Doughnuts
From Jaime Geller on Joyofkosher.com. Another recipe that forgoes frying in oil.

Prep Time: approximately 2 hours
Cook Time: 10 to 12 minutes
Ready Time: approximately 2 to 3 hours
Servings: 24 doughnuts

Ingredients
1 (1/4-oz.) package rapid rise dry yeast
1 Tbsp. sugar
1/4 cup warm water
1 egg yolk
1 egg
1/4 cup sugar
1 cup 1 percent milk, warmed
31/2 cups all-purpose flour
Pinch of salt
3 Tbsp. margarine or butter, cut into 9 pieces
Cooking spray
3/4 cup strawberry jam
Confectioners’ sugar for dusting

Directions

1. Dissolve the yeast with the one tablespoon of the sugar in quarter cup warm water.

2. In a standing mixer with a paddle, beat egg yolk, egg, yeast mixture, quarter cup of sugar, and milk.

3. With paddle going, add flour and salt.

4. Add margarine one piece at a time. Dough should be sticky but elastic.

5. Turn out dough onto floured surface. Knead once or twice. Shape into ball. Place in an oiled bowl, cover, and place in a warm area for at least an hour or until dough is doubled.

6. Lightly grease two baking sheets.

7. Divide dough in half. With lightly oiled hands, take approximately two tablespoons of dough and roll into ball. Place on greased baking sheet.

8. Repeat with remaining dough placing balls two inches apart (about 12 balls per baking sheet). Cover with a kitchen or tea towel and let rise 30 minutes. Preheat oven to 375 degrees.

9. Bake at 375 degrees for 10 to 12 minutes or until golden. Remove from oven and let cool.

10. Place jam in a pastry bag fitted with a medium pastry tip or use a small seal top type of bag fitted with a medium pastry tip. Pastry tips are available at most craft stores.

11. Press tip into doughnut and squeeze at least one teaspoon of jam into donut, or more if desired.

12. Dust with confectioners’ sugar and serve.

Tips: If you don’t have a standing mixer, use a hand mixer for Step Two and beat the egg yolk, egg, yeast mixture, sugar, and milk for about one minute. Knead the rest of the ingredients together by hand: first the flour, then the salt and margarine, one piece at a time, then proceed with Step Five.

Apple Zeppole With Jelly Dipping Sauce
From Jaime Geller on Joyofkosher.com. Try these apple zeppole as a change over for doughnuts. The recipe itself is not low-fat, but the portions are bite-sized.

Prep Time: 8 minutes
Cook Time: 20 minutes
Ready Time: 28 minutes
Servings: 12

Ingredients
1/2 cup unsalted butter
1/2 cup water
1/4 cup granulated sugar
1/2 tsp. cinnamon
1/4 tsp. Kosher salt
1 cup all purpose flour
4 large eggs
1 granny smith apple (about 1 cup), peeled and diced
Vegetable oil for frying
1/2 cup confectioners’ sugar
1/2 cup seedless raspberry jam
1 Tbsp. orange juice

Directions

1. In a medium saucepan, heat butter, water, sugar, cinnamon, and salt, and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for one minute.

2. Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for one minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.

3. In a heavy, medium-sized pan, heat oil to 350 degrees on a candy or deep-fry thermometer.
Using a one-teaspoon scoop, carefully drop batter into hot oil and fry until golden brown, about five minutes.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.

4. In a small bowl, whisk together jam and orange juice and serve with zeppole.

Jamie Geller is the only bestselling cookbook author who wants to get you out of the kitchen — not because she doesn’t love food — but because she has tons to do. Now hailed as the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind Joyofkosher.com and Joy of Kosher with Jamie Geller magazine. Jamie and her husband live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen — quickly.

To read the complete 2014 Dayton Jewish Observer, click here.