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Parve
Easy
40 Minutes
Diets 
Making doughnuts on Chanukah is one of my family’s favorite activities. When we first started taking part in this tradition, I was nervous about the frying aspect, especially for the child who loves to be a part of every step in a recipe. I decided to buy a doughnut pan and baked them instead; we get enough fried ones from the bakery! The baked version ended up being a hit, and we’ve been doing it this way ever since. The best part is the decorating, where we get creative with icing in different colors and a variety of toppings. I love to use nature’s offerings to lend color to our doughnuts. Here’s a basic, versatile baked doughnut recipe. Delish every time! I usually triple it. Yield: 6 medium doughnuts
1/3 cup Gefen Maple Syrup, honey, or silan
1/4 cup milk, any
3 and 1/2 tablespoons oil, any
1 teaspoon Gefen White or apple cider vinegar
1 cup flour, any, such as Glicks
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Gefen Confectioners’ Sugar
1 tablespoon water or milk (any)
Coloring, if desired. See below the recipe for the natural food dye ingrdedients I use
1 (6-cavity) doughnut pan
Preheat oven to 350 degrees Fahrenheit. Spray a doughnut pan well with cooking oil.
In a bowl, combine the maple syrup/ honey/silan, milk, oil, and vinegar. Set aside.
In a second bowl, mix together the wet ingredients and mix until just combined (do not overmix).
Fill the cavities in the doughnut pan and bake 10–12 minutes, until a toothpick inserted in the center of a doughnut comes out clean. Cool in the pan for 5 minutes before removing, and then let cool on a plate for another few minutes.
Prepare the icing: In a small bowl, combine confectioners’ sugar with water/milk until smooth. If it’s too thick, add water a little bit at a time until you reach the desired consistency.
Color the icing: Mix in the colored liquid of your choice (see below).
Dip the doughnuts in the icing (or spoon it on).
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