Styling and Photography by Devorah Applegrad
Food Prep by Leah Hamaoui

SKIP THE FRYING for baking and enjoy lighter doughnuts that still have a hole in middle and a great texture. They also stay fresh longer, but you’ll never know because these doughnuts will be finished in seconds. Happy baking!

Tip: For light and fluffy baked doughnuts, spoon the flour gently into the cup and aerate it with a fork. Avoid banging the cup on the counter to level the flour.

Mocha Doughnuts with Chocolate Glaze

Mocha is one of my favorite flavors. The chocolate chips on the bottom are a welcome surprise, and topped with a delicious chocolate glaze, it’s irresistible. Try it, and you’ll see what I mean!

YIELDS 6 DOUGHNUTS

• 1 cup flour (I used white spelt)
• ¾ tsp baking powder
• ¼ tsp baking soda
• pinch salt
• ¼ cup sugar
• 1 tsp cocoa
• 3 Tbsp oil
• 1 egg
• ¼ tsp instant coffee dissolved in ¼ cup warm water
• ½ tsp vanilla extract
• scant ⅛ tsp almond extract
• ¼ cup sour soy milk (1 tsp vinegar plus soy milk to equal ¼ cup; let it sit until it curdles)
• 2–3 Tbsp mini chocolate chips

Glaze

• 1 cup confectioners’ sugar
• 2½ Tbsp cocoa
• 3 Tbsp soy milk
• ¾ tsp vanilla extract
• gold sprinkles or finely crushed roasted almonds, for garnish (optional)

Preheat oven to 350°F (175°C).

Spray a doughnut pan well with nonstick cooking spray.

Whisk together flour, baking powder, baking soda, salt, sugar, and cocoa in a medium bowl until well combined. Add the oil, egg, coffee, vanilla and almond extracts, and sour soy milk. Mix until just combined. Don’t overmix.

Fill the doughnut pan evenly. Sprinkle the tops (which will be the bottoms) with chocolate chips. Bake for 8–10 minutes. Let the doughnuts cool.

Meanwhile, prepare the glaze. Combine all the ingredients in a small bowl. If it’s too thick or watery, adjust the confectioners’ sugar and soy milk amounts accordingly.

Once cooled, remove the doughnuts from the pan. Dip each doughnut into glaze, turn it over onto a cooling rack, and sprinkle the corner with gold sprinkles or crushed nuts, if desired.

Tip: If you like your doughnuts well-glazed, dip it 2–3 times.

Maple Pecan Doughnuts

The inspiration for this flavor comes from my sister Chanie. When I asked her for a suggestion for an original flavor and she suggested maple pecan, I was up for the challenge. My tasters deemed it “heavenly”!

YIELDS 12 DOUGHNUTS

• 2 cups flour (I used whole wheat pastry)
• 3–4 Tbsp light brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup sour soy milk (1 Tbsp vinegar plus soy milk to equal ¾ cup; let it sit until it curdles)
• ⅓ cup oil
• 2 eggs
• ⅓ cup maple syrup (organic preferred, not imitation)
• 1 tsp vanilla extract

Glaze

• 1 cup confectioners’ sugar
• 1 Tbsp soy milk
• 2 Tbsp maple syrup
• ¼ tsp vanilla extract
• tiny pinch salt
• ¼ cup salty pecans, chopped

Preheat oven to 400°F (200°C).

Spray two doughnut pans (six cavities each) well with cooking spray.

Whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Make a well in the center. Add the sour soy milk, oil, eggs, maple syrup, and vanilla extract. Fold together until it’s mixed well.

Using a flexible measuring cup or a plastic bag with the corner cut off, pour the batter evenly into the doughnut pans, filling the cavities about 3/4 of the way up. Slide the pans into the oven, and bake for approximately 10 minutes, until they’re springy to the touch.

Remove the doughnuts from the oven and let them cool on a wire rack.

Meanwhile, prepare the glaze. Combine confectioners’ sugar, soy milk, maple syrup, vanilla extract, and salt in a medium bowl until completely smooth.

When cool, remove the doughnuts from the pans. Dip each doughnut into the glaze, turn it over, and sprinkle it with chopped pecans. Alternately, spoon the glaze over each doughnut, covering it evenly.

Note: These can be frozen. Freeze in a single layer so the glaze doesn’t get ruined.

Oreo Doughnuts with Caramel Glaze

Walking by a bakery on Chanukah and seeing the incredible, irresistible variety of doughnut flavors is a feast for the eyes! This version of Oreo doughnuts is a bit healthier than the store-bought ones, but even though they’re baked, not fried, they taste downright delicious.

YIELDS 12 DOUGHNUTS

• scant 2¼ cups flour (I used whole wheat pastry)
• ⅓ cup sugar
• 2½ tsp baking powder
• ½ tsp cinnamon
• scant ½ tsp salt
• 2 pinches nutmeg
• 1½ cups sour soy milk (2 Tbsp vinegar plus soy milk to equal 1½ cups; let it sit until it curdles)
• 1 egg
• 2 Tbsp coconut oil, room temperature (if not available, use canola oil)
• 2 Tbsp canola oil
• 2½ tsp vanilla sugar

approximately 20 mini Oreo cookies (whole or halved), plus more for garnish (optional)

Glaze

• caramel cream (pareve or dairy), for drizzling

Preheat oven to 400°F (200°C).

Spray two doughnut pans well with nonstick cooking spray.

Whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl. Make a well in the center. Add the sour soy milk, egg, coconut oil, canola oil, and vanilla sugar and mix to combine. Fold in the cookies until evenly incorporated into the batter.

Pour the batter into the prepared pans. Bake for 10 minutes. Let doughnuts cool.

Meanwhile, prepare the glaze. Warm some caramel cream in a bag in the microwave for about 15 seconds.

Once cooled, remove the doughnuts from the pan. Make a tiny hole in the corner of the bag and drizzle the cream over the doughnuts. Top with broken mini Oreo cookies, if desired.

Tip: If mini Oreos are not available, use approximately six black/white sandwich cookies. Chop them finely (in a plastic bag) and add to the batter as above.

Note: If you prefer a white glaze instead, combine 1 cup confectioners’ sugar, 2 Tbsp coconut oil (preferred for consistency) or canola oil, ¾ tsp vanilla extract, and 1 Tbsp soy milk in a small bowl. Dip or glaze the doughnuts, then top with cookies as above.

(Originally featured in Family Table, Issue 870)