Mini Sufganyot (Jelly Doughnuts) Filled with Blueberry, Lemon & Sumac Jelly

Mini Sufganyot (Doughnuts)​

1. Preheat the oven to 400 degrees F.
2. Activate (proof) your yeast by adding it to the warm water or milk. Liquid should be warm to the touch, but not scalding - anywhere from 100F to 115F (37C – 46C). Allow it to proof for about 10 minutes.
3. By hand or in a mixer, whisk together eggs and sugar. Add oil and yeast liquid.
   Slowly add half of the flour to the egg mixture and combine well. Add the remaining flour and a pinch of salt and combine well, until you form a ball of dough. Place in a greased bowl and cover loosely with plastic wrap or a damp towel. Place in a warm spot in the kitchen.
4. Allow the dough to double in size (about 1 hour).
5. Remove dough from bowl and roll out on a floured surface to about 1/4 inch thick.
6. Using a small glass or any small round cutter, start punching out your little doughnut holes and place them on a baking sheet lined with parchment paper, about 1 inch apart from each other.
7. Cover all the mini dough balls loosely with plastic wrap and set aside to rise for about another hour. Depending on your schedule you can place them in the fridge overnight; however, you must bring them to room temperature for about 30 minutes before baking.
8. Coat a mini muffin tray or baking sheet with a little grape seed or canola oil and place in a 400 degrees F oven for about 10 minutes. Carefully remove tray from oven and reduce heat to 375F. 
9. Add your dough balls gently into the muffin holders (or place on the baking sheet) and place tray back into the oven for about 10 minutes or until golden brown.
10. Once finished, allow the doughnuts to cool then coat with icing sugar and fill with jelly using a piping bag and metal tip.

Jelly Filling

1. Add all your ingredients to a small sauce pot, bring to a boil, reduce heat and simmer for about 15 minutes (or until mostly liquefied).
2. Pass through a sieve or strainer to remove any of the gritty bits and allow to cool.

• ​Deep fried, fatty foods can be difficult to digest for those with cancer or treatments that affect the digestive tract. Baking doughnuts rather than deep-frying them reduces the fat content by up to 3 grams of fat per doughnut.
• The best oils for baking include grapeseed oil, peanut oil, rice bran oil and canola oil. If you are concerned about using canola oil that has been genetically modified or extracted from the seed with chemicals, you can find non-genetically modified, expeller-pressed canola oils.
• The blueberries in this doughnut contain anthocyanins, plant nutrients which prevent the growth of breast, prostate, colon and mouth cancer cells and also cause these cells to self-destruct.
• Spelt flour contains insoluble fibre. This type of fibre provides health benefits such as reducing the risk of colon cancer and promoting regular bowel movements. If you have diarrhea, choose unbleached white flour instead to lower the fibre content in this recipe