Chanukah is filled with traditions. Menorahs, dreidels, potato latkes, donuts, music and family. And presents obviously. Lots and lots of presents for the kids. I can remember being young and looking forward to Chanukah and the excitement of the parties and gifts. Now that I have my own children I want to be sure that Chanukah has that same energy for them.
It's excitement is extended to the food as well. We traditionally eat potato latkes and jelly donuts- both fried food. The whole frying this is really a stretch for me. I can't stand it. The smell. The work. The grease. Just typing this is getting me a little crazy. Ok, so how do I get out of it? Because that's really want I'm thinking. I don't want to fry any food. So I invent a baked donut. (And have someone else make the latkes.) I found this Wilton donut pan that makes the whole thing a breeze, and four batches of testing later I finally I have a winner. It's like a fudgey brownie with a chocolate glaze that gets to be decorated. Sounds good, looks great, and tastes like heaven.
So here's to new holiday traditions and a belly filled with Chanukah Donuts!
Preheat your oven to 375 degrees. (350 degrees convection)
In medium bowl mix together your flour, cocoa powder, baking soda and salt. Set aside.
Place your chocolate and oil in a medium sized heatproof bowl. Set your bowl over your smallest pot filled 1/3 of the way with water to create a double boiler. Make sure the bowl doesn't touch the water but rather is just resting on the pot. Set the double boiler over a low flame and allow the steam of the warming water to melt your chocolate. After two minutes stir the chocolate. Once it is completely melted, remove the bowl off the pot and allow the chocolate to cool a little. When the chocolate is almost room temperature, pour it into a mixing bowl of a stand mixer fitted with a paddle attachment.
Add your sugar and mix to combine. Add 1 egg at a time, mixing between each addition. Mix in your vanilla and instant coffee. With your mixer running on low, slowly pour in your milk until fully combined with the chocolate. With the mixer still on low, add your flouer mixture slowly. When it looks like it is combined, shut off the mixer and scrape the bowl down. Put the mixer back on to medium speed for about 15 seconds to ensure it's mixed well.
Spray your donut pan with oil spray. Take a piping bag or a plastic zippered freezer bag and fill it up with your batter. Cut off 1/2 an inch of the corner and pipe your batter 2/3 of the way in each donut spot. The batter should be pretty thick. Bake for 8 minutes in the oven. After they are baked remove the pan from the oven and allow to cool for about 5 minutes. Then turn over your pan and tap out the donuts- they should pop out easily.
1 cup bittersweet chocolate
1 tablespoon coconut oil
Place your chocolate and coconut oil in a medium sized heatproof bowl. Set your bowl back over your double boiler. Stir the chocolate occasionally until melted. Once it is fully melted, remove the bowl off the pot and set aside. Dip your donuts into the chocolate and then sprinkle with your favorite decoration!
These donuts (unglazed) can be stored in the freezer for up to 1 month, wrapped very well in plastic. Once they are glazed they taste the best the day you made them. However, they are safe to eat them for up to 1 week stored in an airtight container.