Sour cream adds a slight contrast to the sweetness of the jelly filling and the powdered sugar, making this recipe a tasty variation on the popular Israeli Chanukah treat.

  • 3 cups of unbleached flour (sifted)
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 2 eggs
  • 2 cups lowfat sour cream
  • Canola oil for frying
  • Jelly of your choice
  • Powdered sugar

In a bowl, combine flour, baking powder, sugar, eggs and sour cream. Mix until well blended. Heat the oil, and when very hot add 1 tbsp of batter to the oil. Fry until doughnut puffs and becomes light brown, then turn and cook on the other side. Repeat until all doughnuts are cooked. Set cooked doughnuts on a paper towel to cool (the paper towel will also absorb the excess oil). Poke a small hole into each doughnut, and fill with jelly of your choice. Sprinkle the doughnuts with powdered sugar and serve immediately.

This recipe makes 25 doughnuts.

Note: To fill the jelly into the doughnut, you can use a syringe, or you can poke a hole with a skewer (do it slowly) and carefully fill the doughnuts.