Hanukkah time is famous for donuts. And if you’re not one to stand over a fryer, these baked donuts are for you.
To start, be sure to get yourself an inexpensive donut pan to make this recipe a cinch. Yields 8 donuts. Happy Hanukkah!
What You’ll Need:
1 cup all purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup bittersweet chocolate
3 tablespoons avocado oil
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon instant coffee or espresso
1/2 cup of your favorite milk (cow, almond, etc.)
For glaze: 1 cup bittersweet chocolate, 1 tablespoon coconut oil
What to Do:
Preheat your oven to 375°F.
In medium bowl mix together your flour, cocoa powder, baking soda and salt. Set aside.
Place your chocolate and oil in a medium sized heatproof bowl. Set your bowl over your smallest pot filled 1/3 of the way with water to create a double boiler. Make sure the bowl doesn’t touch the water but rather is just resting on the pot. Set the double boiler over a low flame and allow the steam of the warming water to melt your chocolate. After two minutes stir the chocolate. Once it is completely melted, remove the bowl off the pot and allow the chocolate to cool a little. When the chocolate is almost room temperature, pour it into a mixing bowl of a stand mixer fitted with a paddle attachment.
Add your sugar and mix to combine. Add 1 egg at a time, mixing between each addition. Mix in your vanilla and instant coffee. With your mixer running on low, slowly pour in your milk until fully combined with the chocolate. With the mixer still on low, add your flouer mixture slowly. When it looks like it is combined, shut off the mixer and scrape the bowl down. Put the mixer back on to medium speed for about 15 seconds to ensure it’s mixed well.
Spray your donut pan with oil spray. Take a piping bag or a plastic zippered freezer bag and fill it up with your batter. Cut off 1/2 an inch of the corner and pipe your batter 2/3 of the way in each donut spot. The batter should be pretty thick. Bake for 8 minutes in the oven. After they are baked remove the pan from the oven and allow to cool for about 5 minutes. Then turn over your pan and tap out the donuts- they should pop out easily.
For the glaze, place 1 cup chocolate and 1 tablespoon coconut oil in a medium sized heatproof bowl. Set your bowl back over your double boiler. Stir the chocolate occasionally until melted. Once it is fully melted, remove the bowl off the pot and set aside. Dip your donuts into the chocolate and then sprinkle with your favorite decoration!
Plan ahead! These donuts (unglazed) can be stored in the freezer for up to 1 month, wrapped very well in plastic. Once they are glazed they taste the best the day you made them. However, they are safe to eat them for up to 1 week stored in an airtight container.
Emily Cohen is the founder of MyLifeMyMenu.com, a website that helps the busy person create balanced menus filled with easy, healthy, family-friendly recipes made up of simple and wholesome ingredients. For more from Emily, follow her on Instagram @MyLifeMyMenu and on Facebook at My Life My Menu.