So the holidays are upon us… It’s a lovely time of baking in my home kitchen! Every year at this time, I spend countless hours making lots of paleo goodies for my family and friends, for various holiday celebrations, and a whole bunch of ‘just because’ yumminess to nosh on.
This year, I decided to take on a ‘donut project’ which quickly turned into a donut hole project. Hanukkah is often associated with sufganiyot or otherwise known as round jelly donuts that are served during Hanukkah. Now, there are plenty of delicious paleo recipes for donuts, including filled donuts. But creating a nut-free version that is also free of coconut (my daughter has a coconut allergy) is more complicated. I do have a donut pan but of course, it has a hole in the middle. These donut pans are easy to bake delicious donuts in with my basic Simply Paleo muffin/cupcake baking mix, but for filled donuts, I needed to go back to the drawing board!
Traditionally, donuts are fried. So I decided to attempt to fry (large) donut holes in avocado oil. As I created three different types of batter to test out, the project became sillier and sillier… In the end, the best batter that won out was my pancake batter. I modified the recipe slightly by reducing the milk to 1/4 cup and adding 1/4 cup maple sugar to sweeten the batter. The challenge with this batter is that it is liquid. I ended using a retractable ice cream scooper to scoop the batter into the hot avocado oil. I then let it float/fry in the oil for about 5 minutes and then carefully flipped it and let it fry for an additional 5 minutes. The biggest challenge was knowing how long to fry them for because often, it appeared like it was cooked through but then through (lots of) taste testing of the initial donut holes, we found that sometimes there was a little loose batter in the center.
In the end, the donut holes were delicious! I created a glaze by mixing 1/2 pound maple cream, pinch of salt, 1/4 cup arrowroot powder, 1 tsp vanilla extract, and 1 tbs hemp milk. Then I dunked the donut holes (once they cooled slightly) in the glaze and rolled them around a little. I then laid them on a rack over parchment paper and waited until the glaze was hardened. Mmmmm, so yummy!
All in a all, a very funny project with lots of silly banter about which batter to use and whether we should taste test one more donut! But mostly, it was a very fun time with my family in my kitchen which for me, is what the holiday time is about– time with my family, enjoying each other’s company, and feeling grateful for our health and all of our blessings!
Check out the various recipes below for how to make traditional donuts in a donut pan and also how to fry donut holes in oil!