Better-for-You Doughnuts

Bina Gottdiener Bina Gottdiener
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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

40m 6
Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat

Directions

Prepare the Doughnuts

  1. Preheat oven to 350 degrees Fahrenheit. Spray a doughnut pan well with cooking oil.

  2. In a bowl, combine the maple syrup/ honey/silan, milk, oil, and vinegar. Set aside.

  3. In a second bowl, mix together the wet ingredients and mix until just combined (do not overmix).

  4. 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.

For the Icing

  1. 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.

  2. Color the icing: Mix in the colored liquid of your choice (see below).

  3. Dip the doughnuts in the icing (or spoon it on).

Notes:
Whichever color icing you are making, add just a small amount of liquid at a time, tasting after each addition to make sure it hasn’t negatively affected the flavor.

Hot pink: Pomegranate juice

Pastel pink: beet juice

Purple: liquid from a bag of partially thawed frozen blueberries

Blue: boiled purple cabbage liquid

Yellow: orange juice or a small pinch of turmeric

Red: tomato juice

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