Jewish holidays have been falling out ridiculously early this year. Thanksgiving and Hanukkah coincide this year and therefore has been dubbed Thanksgivukkah. The title seems catchy and cheesy all at once but it does invoke interesting menu ideas for both holidays. Several people I know proposed the idea of serving turkey potato pancakes with cranberry sauce. Others suggested deep-frying a whole turkey. I even came across a recipe for cranberry sauce turkey filled doughnuts. That is already entering the realm of food porn – an idea knocked off from http://thisiswhyyourefat.com/. There is a limit to being adventurous and I am only willing to go that far. Oven baked doughnuts seem like a safer and healthier resort. Although I don’t eat doughnuts frequently (Lord have mercy on my waistline if I ever do), they are a traditional Hanukkah treat available in many different flavors around this time of year. Doughnuts are generally made of flour and yeast and are deep-fried in copious amounts of oil. While the concept of oven-baked doughnuts seemed contradictory a couple years ago, many people now prefer that method. Anything oven-baked is healthier compared to anything deep-fried. Plus it’s not nearly as messy or cumbersome. You can find a variety of oven-baked doughnut-recipes online. I decided to throw in a Thanksgiving twist using pumpkin puree. Not only is this dessert low in fat and sugar content, it’s vegan friendly and a great way to conclude a heavy Thanksgivukkah meal. Someone had success testing a similar recipe using gluten-free flour but don’t take my word for it. If you don’t like pumpkin puree, you can use applesauce or soy milk instead. Otherwise, this recipe will work well with sweet potato or carrot puree. You can use cocoa powder if you want to make chocolate doughnuts but somehow the flavors of maple syrup and chocolate seem incongruent with one another. I included a maple syrup glaze recipe as well for your disposal. Doughnut baking tins are essential for this recipe. You can find them at the baking section of any cookware store or you can order them online.
For this recipe, you will need:
- 1 cup of spelt, all-purpose or self-rising flour
- 1 1/2 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground gloves
- 1/2 teaspoon of ginger
- 1/4 teaspoon of salt
- 1 teaspoon of apple cider vinegar
- 2/3 cup of pumpkin puree, applesauce or milk of choice
- 1 teaspoon of pure vanilla extract
- 1/3 cup of packed brown sugar or honey
- 3 tablespoons of coconut or vegetable oil
For the maple syrup glaze:
- 1 cup of sugar powder sifted
- 1 tablespoon of oil or lemon juice
- 1/2 teaspoon of vanilla extract
- 3 tablespoons of *grade B maple syrup
Preheat your oven to 350 degrees F and grease your doughnut baking tins. Whisk the first 6 ingredients in a large shallow bowl. Set aside. Mix the last 5 ingredients in another bowl till well combined. Pour wet into dry and immediately pour into the pan. Bake 15 minutes, then allow to cool before removing.
For the glaze, whisk all the ingredients together until smooth. Add more water or sugar if necessary. Drizzle glaze over doughnuts or dip the doughnuts in the glaze.
* There are two types of maple syrup; grade A and grade B. Grade A syrup is light amber colored and very mild in flavor whereas grade B is dark and richly flavored with almost floral undertones. I prefer to use grade B maple syrup on my baking for that reason.
Yields 12 doughnuts