Baked spelt doughnuts offer all the sweet treat, and none of the fry.
By Amy Stopnicki
Can’t go through Chanukah without doughnuts, but don’t want to fry? Try this healthier version of the ultimate in decadent sweet treats. I also swapped out half of the flour for spelt, so there’s greater nutritional content here too. Keep in mind you will need to allow time for the doughnuts to cool before glazing.
- ⅔ cup almond milk
- 2 teaspoons white vinegar
- 1 cup flour
- ½ cup light spelt flour
- ½ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 6 tablespoons canola oil
- ½ cup sugar
- ¼ cup honey
- 2 large eggs
- ¾ cup powdered sugar
- 2-3 tablespoons water or almond milk
- Sprinkles, if desired
- Preheat oven to 400°F.
- In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle.
- Meanwhile, sift together flours, cocoa, baking soda, and sea salt in a large bowl. Set aside.
- Whisk together oil, sugar, honey and eggs until evenly combined. Add in the curdled milk.
- Mix together the wet and dry ingredients until just combined.
- Spray doughnut pan. Add batter to a piping bag and pipe evenly into the pan (about ⅔ full).
- Bake for 7-9 minutes or until set. Let cool.
- Combine glaze ingredients in a small mixing bowl and whisk together.
- Once doughnuts have cooled completely, (this should take about 15-20 minutes), dip each one in glaze. Add sprinkles at this point if desired. Let the glaze set for approximately 30 minutes.
Amy Stopnicki, a mother, successful event planner, and most recently winner of the 2016 Gourmand Culinary Award for her book Kosher Taste, understands busy. She has partnered with some of the most respected chefs in her industry, creating beautiful food in high pressure environments. In Kosher Taste, Amy has taken her best innovations from years of experience and combined them with her passion for creating balanced and beautiful meals everyone will love, any time of the year. She lives in Toronto with her husband and four children.