Jewish baking

Fail safe Donut recipe for Channuka

 

Last week my sister asked me if I was making donuts for Channuka. They’re the traditional cake for this festival and I’ve not got a good track record with them. But, this year is different. I’m not frying them -which means the batter isn’t getting welded onto my hob and they aren’t going to end up so hard that you need a drill to break them up! That’s all in the past.

This year I have gone to my reliable friends at Lakeland.co.uk and used not only their fantastic mini donut mould but their recipe too! Just look at the results. Mouth watering aren’t they?

Donut ingredients

FOR 12 DOUGHNUTS

  • 75g (2½oz) plain flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 55g (2oz) caster sugar
  • 60ml (2¼fl oz) milk
  • 1 egg, beaten
  • 1 tsp olive oil (If preferred 10g (½oz) melted butter may be added in place of the olive oil)
  • ½ tsp vanilla extract
  • Extra sugar for dusting

How to make donuts

Pre-heat the oven to 325°F/160°C/Gas 3. Lightly brush the doughnut pan with cooking oil.

Take a large roomy bowl, and sift the flour, baking powder and salt into it. Add the sugar and give it a stir round to combine.

In a separate bowl, whisk the milk, beaten egg, olive oil and vanilla extract together and add this to the dry ingredients, mixing thoroughly.

Mix till it looks like a smooth batter

Using a teaspoon carefully fill each of the doughnut cups around ¾ full with the batter. I used an icing bag because I make a lot of mess!

Place in the oven and bake for about 8 minutes, or until firm, but springy to the touch. Cool slightly.

The best thing about these silicon moulds is how easy it is to make your donuts pop out effortlessly! Just a gentle press from beneath et Voila! 

Leave to cool if you are adding chocolate ganache or dip in a mix of sugar and cinnamon straight away. 

I made a lot of the chocolate ones…..

Make sure you put some greaseproof paper underneath your cooling rack to catch the dribbles.

But the cinnamon ones were pretty delish too!

You don’t have to use a silicon mould. I did a trial run in a small cupcake tin and they popped up really well too. Just make sure you oil the tin really well.  I’m going to attempt to put some jam in these later on today when there are no kids that I have to share with! 

Happy Channuka everyone!

Some more festival recipes you may enjoy

Delicious Honey cake recipe for Rosh Hashanah

Almond Macaroon Recipe for Passover

How To Make Cinnamon Balls Recipe For Passover

The Lightest Honey Cake Ever!

Delicious Tiramisu Cheesecake Recipe, perfect for Shavuot

Matzah Kugel Pudding recipe for Pesach

Apple and Honey cake recipe

Cinnamon balls for Pesach 

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EmmaMT from CakesBakesAndCookies.com

Follow me at www.cakesbakesandcookies.com for inspirational cake design, recipes and cake decorating tips.

7 Comments

  1. Hi Emma they look great i will have a try when i have a little time i will have to buyone with the hole in the middle the cake tin to make them

    1. EmmaMT from CakesBakesAndCookies.com says:

      They’re really good. Tim just finished them off. They’re just a little mouthful.

  2. Oh my they’re so cute! That mini donut mould is amazing, I’ve just looked it up and £5? I’ll be popping that into the basket with my Christmas presents 🙂

    1. EmmaMT from CakesBakesAndCookies.com says:

      I know! And the Bakerella Christmas book uses it to make Christmas wreath shaped cake pops. I love the idea of having such even pops!

  3. Thank you for also providing US metric system measurements!! That extra step is so helpful! I’m really yearning to bake donuts instead of fry!

    1. EmmaMT from CakesBakesAndCookies.com says:

      Be careful and don’t do what I do…. say “well they’re baked not fried so I can eat double right?” !!!!!

      Enjoy

      EmmaMT

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