Baked Donuts

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Chanukah Donuts

Try these delicious baked donuts for an almost guiltfree Chanukah alternative. Each donut contains only 1 teaspoon of oil. For pareve donuts, use coconut or soy yogurt and milk. When measuring the flour, use a spoon. Do not pack the flour down into the measuring cup.

  • 1 dozen donuts ServingsServings

Ingredients

  • ½ cup + 1 ½ tablespoons milk or pareve alternative, divided
  • ½ cup vanilla yogurt or pareve alternative
  • ¼ cup canola oil
  • 2 eggs, lightly beaten
  • 3 teaspoons vanilla extract, divided
  • ⅞ cup sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 pinch nutmeg
  • 1 cup confectioners’ sugar
  • 1 tablespoon cocoa
  • Colored sprinkles
  • 2 donut pans

Preparation

1. Preheat the oven to 325°F. Very lightly grease 2 nonstick donut pans. Do not over-grease.
2. In a large bowl, whisk together 1/2 cup milk, yogurt, oil, eggs, and 2 teaspoons vanilla. Add sugar, and whisk until smooth. Add flour, baking powder, salt, and nutmeg right into the liquids, and stir until just combined. Do not overmix, or donuts will have a bit of a tough texture. Use a pastry bag or small spoon to neatly fill each doughnut cup in the prepared pans about 3/4 full, making sure the center rise is kept clean.
3. Bake uncovered for 12 minutes, until donuts spring back when touched. Allow donuts to cool for a few minutes before removing them from the pans.
4. In the meantime, prepare the glaze: In a medium bowl, whisk together confectioners’ sugar and cocoa. Stirring continually, slowly add remaining 1 teaspoon vanilla and remaining 1 1/2 tablespoons milk to make a smooth pourable glaze.
5. Working quickly while glaze is still wet, dip one side of each donut into the glaze. If the glaze turns thick, you may need to use a mini rubber spatula or your fingers to gently help the glaze
cover the donut neatly.
6. Arrange the donuts on a clean baking sheet to dry, and then quickly sprinkle with colored sprinkles. Allow glaze to set. Serve once donuts have completely cooled.

As published in Joy of Kosher with Jamie Geller Chanukah 2011 - Subscribe Now