Baked Hanukkah Donuts
Yield 6 donuts
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Description
Delicious homemade baked donuts coated with chocolate frosting.Kosher, Dairy
Ingredients
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
Instructions
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.
Notes
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.
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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