{"id":1619323,"date":"2024-12-30T15:16:45","date_gmt":"2024-12-30T20:16:45","guid":{"rendered":"https:\/\/divine.ca\/?p=1619323"},"modified":"2024-12-30T15:16:45","modified_gmt":"2024-12-30T20:16:45","slug":"hanukkah-amy-stopnickis-baked-chocolate-doughnuts","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/hanukkah-amy-stopnickis-baked-chocolate-doughnuts\/","title":{"rendered":"Hanukkah Recipe: Amy Stopnicki’s Baked Chocolate Doughnuts"},"content":{"rendered":"

Amy Stopnicki<\/a>, cookbook author of\u00a0Kosher Taste<\/a>,<\/em> shared another delicious Hanukkah recipe with us. Israel’s most popular Hanukkah food is Sufganiyot – or as we call them in North America, doughnuts. Jelly doughnuts are more traditional, but let’s face it, more people like chocolate. Stopnicki made these a better choice by baking and not frying the doughnuts. They still have oil so they are Hanukkah friendly.<\/p>\n

Like Stopnicki’s other recipes, they are relatively easy to make and the whole family will love them. The award-winning cookbook author has been featured in various media outlets across North America, including Ami Magazine, The National Post, Montreal Gazette, and The Jewish Press. She shares her passion for culinary arts through cooking demonstrations and on Instagram.<\/p>\n

And now, before Hanukkah comes to an end, here is the recipe<\/a> for her baked chocolate doughnuts:<\/p>\n

Ingredients<\/h3>\n
2\u20443 cup almond milk (or any milk of your choice)<\/div>\n
2 teaspoons white vinegar<\/div>\n
1 cup flour<\/div>\n
1\u20442 cup light spelt flour<\/div>\n
1\u20442 cup cocoa<\/div>\n
1 teaspoon baking soda<\/div>\n
1\u20442 teaspoon sea salt<\/div>\n
6 tablespoons oil<\/div>\n
1\u20442 cup sugar<\/div>\n
\u00bc cup honey<\/div>\n
\u00a02 large eggs<\/div>\n

Baked Chocolate Doughnuts Glaze<\/h3>\n
3\/4 cup powdered sugar<\/div>\n
2-3 tablespoons water or almond milk<\/div>\n
sprinkles (if desired)<\/div>\n

Directions<\/h3>\n
1. Preheat oven to 400\u00b0F.<\/div>\n
2. In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle.<\/div>\n
3. Meanwhile, sift together flours, cocoa, baking soda, and sea salt in a large bowl. Set aside.<\/div>\n
4. Whisk together oil, sugar, honey and eggs until evenly combined. Add in the curdled milk.<\/div>\n
5. Mix together the wet and dry ingredients until just combined.<\/div>\n
6. Spray doughnut pan. Add batter to a piping bag and pipe evenly into the pan (about 2\u20443 full).<\/div>\n
7. Bake for 7-9 minutes or until set. Let cool.<\/div>\n
8. Combine glaze ingredients in a small mixing bowl and whisk together.<\/div>\n
9. 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.<\/div>\n
<\/div>\n
Follow Amy Stopnicki on Instagram – @amystopnicki<\/a> for more great recipe ideas.<\/div>\n","protected":false},"excerpt":{"rendered":"
Amy Stopnicki, cookbook author of\u00a0Kosher Taste, shared another delicious Hanukkah recipe with us. Israel’s most popular Hanukkah food is Sufganiyot – or as we call them in North America, doughnuts.…<\/div>\n
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