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Recipe by Michal Frischman

Pesach Doughnuts

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Pesach Doughnuts
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Egg - Tree nuts
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free

This is a one-bowl recipe that comes together quickly, and the DIY muffin molds are a fun kid-friendly activity for those brave enough to let their kids in the kitchen Pesach time (not me, but if this is you, kol hakavod!).

Ingredients

Pesach Doughnuts

  • 1/2 cup orange juice

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • sprinkles, chopped nuts, coconut, or orange zest, for garnish

Glaze

Wine Pairing

Sweet-V

Directions

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Beat eggs and sugar in a bowl with a whisk or hand mixer until frothy. Add the rest of the ingredients and mix very well. Pour into well-sprayed doughnut molds (see tip) and bake for 20 minutes. Cool completely.

3.

Mix glaze ingredients. Dip doughnuts in glaze. Garnish with sprinkles, chopped nuts, or orange zest.

Tips:

To make doughnuts without doughnut molds, cut pieces of aluminum foil to approximately 4 x 4 inches (10 x 10 centimeters). Using your left index finger as a guide, form the foil into a mold with the center column coming up about two inches (five centimeters). Press the rest of the foil into a cupcake pan so it covers the bottom and comes slightly up the sides. Spray extremely well with cooking spray.

Credits

Styling and photography by Chay Berger. Food prep by Leah Hamoui.

Pesach Doughnuts

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