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