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Mama Living Abroad

Baked Hanukkah Donuts

Homemade Baked Hanukkah Donuts coated with chocolate frosting. You are probably asking yourself what makes them special for Hanukkah? And the answer is the SPRINKLES! Of course, you can top these baked donuts with your favorite candy, but the blue-white-silver sprinkles make them so festive.

3 Hanukkah donuts
3 Hanukkah donuts

These Baked Hanukkah Donuts are the best, and I always say that I don’t feel as guilty about eating them because they’re baked, so I can have two (or three…). Not only are these donuts sweet and tender, with an almost cake-like texture, and they’re super easy to make. The original recipe is from the blog A couple of chefs.

Feel free to double the recipe!

Ingredients Overview:

*The full recipe is in the recipe card below

Flour: Regular all-purpose flour forms the base of these donuts. Be sure to measure your flour carefully for the best soft and fluffy texture.

Granulated sugar: For sweetness. These donuts are not overly sweet on their own, but once you coat them with chocolate, they’re irresistible.

Baking powder: One teaspoon to lift and produce tender, round donuts.

Milk: Any milk of choice for moisture. 

Vanilla: Adds a lovely flavor boost.

Baked Hanukkah Donuts

Important Equipment 

Donut baking pan: This recipe will need a non-stick donut pan. 

Piping bag or a large Ziploc bag: For the best results, do not skip this step. Using a piping bag to pipe the donuts into the pan makes them come out better and gives them a nice shape.

How to Make Baked Hanukkah Donuts Step by Step

Combine the dry ingredients in a large mixing bowl.

  1. Whisk the wet ingredients in another bowl.
  2. Pour the wet into the dry and mix until combined. The batter will be very thick.
  3. Pipe the batter into the buttered donut pan. 
  4. Bake until golden brown and have a little spring to them.
  5. Glaze each donut until well-coated and decorate with sprinkles. 


How to store leftover donuts?

Donuts taste best when eaten on the same day. 
Either store in an airtight container at room temperature for 2 days or up to a week in a refrigerator. 

Freeze baked and not glazed donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.

More Recipes You’ll Love 

Crispy Potato Latkes (Not Just for Hanukkah)

Sufganiyot- Israeli Hanukkah Doughnuts

Hanukkah Gelt Cookies

Hanukkah Chocolate Bark

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

3 Hanukkah donuts

Baked Hanukkah Donuts

Author Rachel
Prep Time 10 minutes
Cook Time 14 minutes
Glazing 10 minutes
Yield 6 donuts
Print Pin Recipe


Delicious homemade baked donuts coated with chocolate frosting.
Kosher, Dairy


For the donuts:

  • 1 and 1/2 cups (210g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 Teaspoon (5g) baking powder
  • 1/4 Teaspoon salt
  • 1 large egg
  • 3/4 cup (180ml) whole (full-fat) milk
  • 1 Teaspoon vanilla extract
  • 4 Tablespoons (50g) unsalted butter melted, plus a little more for greasing the pan

For the glaze

  • 5.3 oz (150g) of your favorite chocolate broken to pieces
  • 1 Tablespoon coconut oil or canola oil 
  • Hanukkah sprinkles  or any festive sprinkles


Make the donuts:

  • Heavily grease the donut pan with butter or cooking spray. Set aside. 
  • Preheat the oven to 350°F/180°C.
  • In a large bowl, mix the flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk the egg and then add and whisk milk, vanilla, and melted butter.
  • Add the wet ingredients to the dry ingredients and stir until just combined. The batter is going to be very thick!
  • Using a piping or Ziploc bag, evenly divide the batter into the six donut holes. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
  • Bake for 10-14 minutes or until the edges are lightly browned. Transfer to a baking rack and allow to cool before glazing.

The glaze:

  • Place chocolate and oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and smooth.
  • Dip the donuts into the glaze, twisting each as you remove it to allow the excess glaze to drip back into the bowl.
  • Transfer each donut to a wire rack over a baking sheet, so the excess icing drips down.
  • Immediately decorate with sprinkles and allow the glaze to cool and harden.


Donuts taste best when eaten on the same day. 
Either store in an airtight container at room temperature for 2 days or up to a week in a refrigerator. 
Freeze baked and not glazed donuts in a sealed container for up to 2 months; defrost and bring to room temperature before glazing.
Tried this recipe? Tag@mamalivingabroad
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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger and photographer behind “Mama Living Abroad.”

In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

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