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A Big “O” Dilemma

For those people who read the title and are thinking other thoughts, this is a post about donuts. Get your mind back on food!

Yes, donuts (say it with me in your best Homer Simpson voice: Hmmmmmm…. Donuts.).

Here at the GoingKosher Homestead, we have mainstream stores that sell kosher donuts. And we have kosher stores that sell donuts. The dilemma is that the mainstream donuts (which are really tasty) are dairy. And the kosher-store doesn’t have the variety that we’re looking for.

In addition, I recognize  some GoingKosher readers may not even be lucky enough to have THAT good a selection.

So our solution, which I’m sharing with you, is to roll… I mean bake our own.

I present to you Ruth Heiges pareve Baked Doughnuts (courtesy of this site). These have already been kitchen tested here at GoingKosher and they take any flavor glaze well, along with sprinkles and other fun. Even better, these are baked not fried so they’re a bit healthier than other recipes out there (unless you eat 6 in one sitting. Not that I would know about that personally, mind you.).

No-Fry [Baked] Doughnuts

  • 2 packages dry yeast (about 35 gr of fresh, or 2 scant Tbsp)
  • 1/4 cup warm water
  • 1-1/2 cups milk, scalded and cooled
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/4 tsp cinnamon (optional)
  • 2 eggs
  • 1/3 cup shortening
  • 4-1/2 cups flour
  • cinnamon, sugar or sugar glaze for topping
  1. In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice(s), eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally.
    Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50-60 minutes).
  2. Turn dough onto well-floured cloth-covered board; roll around *lightly* to coat with flour. Dough will be soft to handle.
  3. With floured, stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes).
  4. Heat oven to 420 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon or spread with glaze.

Makes 1-1/2 to 2 dozen doughnuts.

Cinnamon sugar: 1/2 cup sugar and 1/2 tsp cinnamon

Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups powdered sugar and 1-1/2 tsp vanilla. Stir in 4 to 6 Tbsp water, one at a time, until melted glaze is of proper consistency.


About EdibleTorah

The EdibleTorah is dedicated to building vibrant Jewish communities by helping people set up their own Potluck Shabbat experience with family and friends.

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