As the Festival of Lights approaches, it's time to embrace the warmth and joy that Hanukkah brings. What better way to celebrate this special occasion than with a delicious treat that's sure to delight both young and old? My homemade baked vanilla donuts are a delightful addition to your Hanukkah festivities, combining the rich flavors of vanilla with the comforting appeal of donuts.
Baking cake donuts
One of Hanukkah’s staple dishes is donuts. The whole holiday is centered around fried foods to symbolize the oil miracle that fueled the Hanukia for 8 whole days. I am not a big fan of fried food so I decided to share a baked donuts recipe instead.
I know some might argue that baked donuts are basically a round cake or a bun but I think it’s a tasty dessert that you can celebrate with, so why not?
The recipe is very simple and the baking time is quick. Almost like baking cookies! It just doesn’t get better than that.
The flavor I chose for the donuts is vanilla and the glaze and garnish adds more sweetness.
How to make baked donuts
In a mixing bowl, combine all the ingredients like you would when making a cake. Mix well to ensure all dry ingredients are evenly incorporated.
To place the batter in the pan, I used a piping bag and piped the batter in each cavity, this way I kept everything clean and was able to better control the size of each donut.
The mold I used for the donuts is a 6 cavity donut pan by Wilton. At first I tried using a silicone mold and it was a total failure, the donuts got stuck in the mold and didn’t come out. That’s why I recommend using a high quality non stick mold for a much better outcome.
For the glaze, I used food coloring. You can use any color you like or totally omit it and have a white glaze if you prefer. Don’t skip the glaze though, the donuts are less festive without it!
Tips to ensure your donuts turn out perfectly
Use Fresh Ingredients
Always use fresh ingredients, especially when it comes to the egg, baking powder, and vanilla extract. Fresh ingredients yield the best results.
Invest in a good quality donut pan. This will help you achieve the classic donut shape and ensure even baking.
When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough and dense donuts.
Filling the Donut Pan
Use a piping bag or a zip-top bag with the corner cut off to fill the donut pan. This creates a neater and more uniform result.
Be careful not to overfill the donut cavities. Leave some space for the donuts to rise without spilling over the edges.
Keep a close eye on the baking time. Donuts can go from perfectly baked to overdone quickly. Use a toothpick to check for doneness; it should come out clean when inserted into a donut.
If you want a thicker glaze, you can dip the donuts twice. Let the first layer set before applying the second layer of glaze.
Get creative with flavors. You can add different extracts like almond or lemon for unique tastes, or incorporate spices like cinnamon or nutmeg for a twist on classic vanilla.
While all-purpose flour is the most commonly used flour for donuts, you can experiment with other flours like whole wheat flour or gluten-free flour blends if you have dietary preferences or restrictions. Just be aware that the texture and flavor may vary.
Yes, you can substitute heavy cream with milk or a non-dairy milk alternative (e.g., almond milk, soy milk) if you prefer a lighter option. However, heavy cream contributes to the richness of the donuts, so the texture and flavor may differ.
To make the glaze thicker, add more powdered sugar. To make it thinner, add more water, a few drops at a time, until you reach your desired consistency. Adjust as needed for your preference.
Homemade baked donuts are best enjoyed fresh. However, you can make the batter in advance and store it in the refrigerator for a few hours. Bake the donuts just before serving for the freshest results.
Yes, you can freeze baked donuts. Allow them to cool completely, wrap them individually in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw at room temperature or briefly reheat in the oven before serving.
To prevent dry donuts, be cautious not to overbake them. Follow the recommended baking time and keep an eye on them as they bake. Also, using fresh and room temperature ingredients, such as eggs and cream, can help maintain moisture.
Store leftover glazed donuts in an airtight container at room temperature for up to 2-3 days. If you need to store them for a longer period, consider freezing them as mentioned earlier.
Other Hanukkah recipes to try:
For all my Hanukkah recipes, check out my Hanukkah recipe index
The recipe yields approximately 10 donuts. If you need more donuts than you can double all the ingredient amounts.
Bake these vanilla donuts today!
Join me on a culinary journey as we guide you through the steps to create these fluffy, vanilla-infused delights. With a colorful glaze and a sprinkle of joy in the form of colorful sprinkles, these donuts are a visual and gustatory delight. So, preheat your oven, gather your ingredients, and let's get started on making your Hanukkah even more special with my homemade baked vanilla donuts.
Homemade Baked Vanilla Donuts
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup cream
- ¼ cup oil
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla extract / paste
- Pinch of salt
For glaze and garnish:
- 1 cup powdered sugar
- 2 drops food coloring
- 3-4 tablespoon water
- Set the oven to 170°C / 350°F with the fan.
- In a mixing bowl, mix all batter ingredients.
- Transfer the mixed batter to a piping bag.
- Grease a donut mold.
- Cut a small hole in the piping bag and pipe the batter to the mold. Don’t fill more than ¾ of each cavity because the donuts rise.
- Bake the donuts for 9-10 minutes.
- Cool the donuts at room temperature.
- In a small bowl, mix the glaze ingredients.
- Dip every donut in the glaze bowl.
- Sprinkle some sprinkles on the glaze.
- Enjoy a donut and happy Hanukkah!