No-fail, four-ingredient doughnuts, just in time for Hanukkah
Sufganiyot are round doughnuts eaten around the world on the Jewish festival of Hanukkah. They are 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 am going to let you in on a little Momma Chef secret: The reason I say “buy” is because I have failed time after time when making these doughnuts at home.
And I don’t mean failed like they turn out “OK”; I mean failed like they turn out looking like flat pieces of pita bread. So, in true Momma Chef fashion, I came up with an easier no-fail recipe.
These are not 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 five 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.
You can top these doughnuts with your favorite frosting and sprinkles. Just wait for the doughnuts to cool before decorating. An easy Hanukkah glaze to add to these doughnuts can be bought or made by mixing 1 cup of confectioners’ sugar, 2 tablespoons of milk or water and a squirt of blue food dye. You can then dip the doughnuts in the glaze, and let the glaze harden for about 5 minutes.
• Karen Nochimowski is the author of the cookbook “6-Minute Dinners (& More!),” featuring more than 100 simple recipes. Karen also started and runs Momma Chef’s Soup Kitchen and Momma Chef’s Little Free Pantries. Part of her cookbook proceeds go toward feeding those facing food insecurity. Find her book on Amazon.
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Hanukkah “Style” Doughnuts
1 (15.25-ounce) box devil’s food cake mix
¾ cup 2% or whole milk
¼ cup avocado oil or vegetable oil
2 eggs, beaten
Preheat the oven to 350°F.
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
(Dairy-free, nut-free, sesame-free, vegetarian)
— Karen Nochimowski