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Parve
Medium
12 Servings
Allergens 
2 Hours
Diets
Why spend a fortune on fancy bakery donuts when you can make soft, fluffy ones right at home? This easy, no-fuss donut recipe skips the hassle of rolling and cutting—just shape, rise, and fry! I kept it super simple and fun, and gave you three delicious filling options to choose from: rich Lotus, gooey S’mores, and cozy Cinnamon Maple Pecan. The Cinnamon Maple was my family’s favorite. Of course, you can never go wrong with the classic jelly and powdered sugar combo. However you fill them, these donuts are sure to impress—and taste just as good (if not better!) than store-bought.
Yields 12 donuts
3 cups Tuscanini High-Gluten Flour
3/4 cup room temperature/warm Gefen Almond Milk plus one tablespoon, divided
3 tablespoons canola oil
1 egg, room temperature
1/4 cup sugar
1/2 teaspoon salt
1 and 1/2 teaspoons yeast
oil, for frying
3/4 cup whip topping
3 tablespoons instant vanilla pudding
3 tablespoons lotus butter for filling, plus additional for topping
lotus cookies, for topping
1 cup marshmallow fluff
1 stick margarine
1 teaspoon vanilla extract
1 and 1/2 cups Gefen Confectioners Sugar
Gefen Mini Marshmallows, for topping
crushed graham crackers, for topping
chocolate chunks, for topping
1 (8-ounce) parve cream cheese
1/2 stick margarine
1 teaspoon whip topping
1/2 teaspoon maple syrup, for filling, plus 1 tablespoon for topping
1/2 to 1 teaspoon cinnamon
1 and 1/2 cups Gefen Confectioners Sugar
3/4 cup chopped pecans, for topping
In a bowl, place room temperature/warm almond milk, then add yeast and one tablespoon sugar. Mix and allow yeast to poof.
In an electric stand mixer fitted with dough hook, add the rest of the ingredients. Lastly, add milk/yeast mixture and mix on high speed for two minutes. Add one tablespoon almond milk and continue mixing on medium speed for 10 minutes. Place the dough into a bowl, cover, and allow to rise for 15 minutes.
Remove the dough from the bowl and divide into 12 even pieces. You can weigh them to be 55 to 60 grams each, but no need to.
Take each portion of dough, de-gas the dough, then tuck in the edges towards the center and roll into small round balls. Cover and allow to rise another 15 minutes.
To shape the donuts, dust the surface of the balls with some flour, press gently to form disks, place each donut onto a Gefen Parchment Paper square, gently cover with plastic wrap, and allow to rise an additional 45 minutes in a warm environment.
In a deep frying pan, add two inches of neutral oil and heat it until it reaches 350 degrees Fahrenheit on a candy thermometer. This step is extremely important as it ensures perfectly cooked donuts.
Once the oil reaches 350 degrees, place donuts in batches into the oil making sure not to overcrowd the pan, remove parchment square, allow to fry about two to three minutes per side or until golden.
Remove from the pan with a slotted spoon, place onto a paper towel lines pan to help absorb any extra oil. Allow donuts to completely cool.
Place desired filling into a piping bag fitted with a metal or plastic tip. Make a small indentation on the side of the donut and pipe desired filling into the donut, then pipe some on the top and decorate accordingly. (See below for filling/topping ideas.)
For the filling, whip topping until stiff peaks form. Add vanilla pudding mix until combined and stiff. Add lotus butter and mix until completely incorporated.
For decorating, add some crushed lotus cookies and melted lotus butter for drizzling.
For the filling, mix all ingredients together with a hand mixer. If cream isn’t stiff enough, add an additional 1/2 cup confectioners sugar.
For decoration, add mini marshmallows, crushed graham crackers and chocolate chunks.
For the filling, mix all ingredients together with a hand mixture. If not stiff enough, add an additional 1/2 cup confectioner sugar.
For decoration, combine pecans with maple syrup and a dusting of cinnamon, and place on top of your donuts.
Photography by Fraidy Feldman
Food Prep by Bracha Back
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Can this dough be frozen.
Yes, you can freeze donut dough for up to two months, and it’s best to freeze it after shaping but before the final proofing. For best results, shape the dough, place the individual donuts on a parchment-lined baking sheet, freeze until solid, then transfer to an airtight freezer bag or container. When you’re ready to use the dough, thaw it completely before frying.