Enjoy these easy-to-make Hanukkah-style doughnuts year-round

The column was first published on Dec. 12, 2022.

Sufganiyot are round doughnuts eaten worldwide at the Jewish festival of Hanukkah. It's kind of a cross between a beignet and a jelly doughnut, and they are absolutely delicious.

My kids' favorite to buy are filled with raspberry jelly or Nutella. I will let you in on a little Momma Chef secret: I say "buy" because I have failed time after time trying to make these doughnuts at home. And I don't mean failed like they turn out "OK"; I mean failed as in they look like flat pieces of pita bread. So, in true Momma Chef fashion, I came up with an easier, no-fail recipe.

These are not the typical Sufganiyot, as they are not filled with jelly or other flavors, but they are still fun Hanukkah "style" doughnuts. And really, you can make them year-round because anytime is a good time to make doughnuts.

All you need are four ingredients, a doughnut pan and 5 minutes of prep! I hear you thinking, "A doughnut pan, Karen? Really?" Yes. A doughnut pan. I'm not a huge believer in one-trick-pony kitchen tools, but this purchase is worth it. You're going to want to get one delivered ASAP.

An easy Hanukkah glaze to add to these doughnuts can be bought or made by mixing 1 cup of powdered sugar, two tablespoons of milk or water and a squirt of blue food dye. You can dip the doughnuts in the glaze and let it harden for about 5 minutes. You can also top these doughnuts with your favorite frosting and sprinkles. Just wait for the doughnuts to cool before decorating.

These doughnuts are dairy-free, nut-free, sesame-free and vegetarian.

• Karen Nochimowski is the author of "6-Minute Dinners (& More!)," a newly released cookbook filled with over 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease. You will find wonderful testimonials in the book from Gloria Estefan, Alex Borstein, Katie Couric, Howie Mandel, Margaret Cho, Barbara Corcoran and many others. Karen also started and runs Momma Chef's Soup Kitchen and Momma Chef's Little Free Pantries in Chicago, which provides food at no cost to those in need around Chicago. So far Karen has provided over 20,000 meals and over 15,000 pounds of nonperishable food. Part of the proceeds from the cookbook will go toward feeding those facing food insecurity.

Hanukkah "Style" Doughnuts

1 (15.25-ounce) box devil's food cake mix

¾ cup 2 percent or whole milk

¼ cup avocado or vegetable oil

2 eggs, beaten

Preheat the oven to 350 degrees.

Lightly coat two doughnut pans with nonstick cooking spray.

In a large bowl, combine the cake mix, milk, oil and eggs. Mix well. Fill each doughnut cup three-quarters full.

Bake uncovered for 11 to 14 minutes or until a toothpick comes out clean.

Let the doughnuts cool for 5 to 10 minutes before removing them from the doughnut pan.

Makes 15-18 doughnuts

Karen Nochimowski