Mini Donuts

Chanukah is never complete without “sufganyot,” which are Jewish donuts. Traditionally, we eat jelly donuts. Since it’s not a healthy food in general, and I am not such a ‘sweets lover’, I never really attempted to recreate donuts until this year. I wanted to make a healthier version of them that are baked, not fried, so…I ordered a donut maker and this recipe is perfect for it. I have a feeling it will work well baked in the oven too, but I haven’t tried it.

They turned out very good, healthy-ish, and definitely great filled with jelly or drizzled with chocolate.

I love the way they come out of the donut maker—super moist and perfectly shaped.

The only thing I would suggest is to eat them right away or if you make a batch and keep them in the fridge, make sure to warm them up before eating. You can warm them up in the microwave for a soft texture, or in the oven for a more crunchy texture. If you topped them with chocolate, don’t warm up in the oven because the chocolate will melt. Warm the chocolate covered donuts only in the microwave.

Ingredients

1 1/2 cups all-purpose flour or 1-to-1 gluten-free baking flour (it works well with either or)

2 teaspoons baking powder

Pinch of salt

1/4 cup coconut oil, melted

1/2 cup pure maple syrup

1/2 teaspoon cinnamon

2/3 cup almond milk or any other alternative milk of your choice

2 tablespoons apple sauce

1 teaspoon vanilla extract

Optional Topping:

~1/2 cup dark chocolate chips melted in the microwave for 50 seconds with 1 tablespoon of coconut oil.

~sprinkles

~jelly or jam (I used raspberry jam)

~powdered sugar

Directions

Take a mixing bowl and add the flour, baking powder, and salt. Mix with a whisk.

In another bowl add the melted coconut oil, pure maple syrup, cinnamon, milk, apple sauce, and vanilla extract. Mix with a whisk. Pour the dry ingredients into the wet ingredients and whisk together until smooth.

Take an ice cream scoop and scoop evenly-sized portions into every donut mold. Bake for a couple of minutes on every side, until golden.

Let them cool on a cooling rack before glazing with chocolate or filling with jelly.

Suggestion: use naturally-colored sprinkles instead of synthetic unhealthy ones. I recommend these.