Food and prop styling by Goldie Stern
Photography by Felicia Perretti

Chanukah and doughnuts just go together… Remember to eat responsibly!

YIELDS 28 MINI DOUGHNUTS

• 1 cup flour
• ½ cup sugar
• 1 Tbsp baking powder
• 1 egg
• 2 tsp vinegar + pareve milk to equal ½ cup
• 1 tsp vanilla extract
• ¼ cup canola oil
• ¼–½ cup crushed Viennese crunch, hard candy of your choice, or cut marshmallows and extra mini chocolate chips
• white or chocolate glaze, for drizzling
• crushed candy, for topping

Whisk the first 7 ingredients together in a medium bowl. Add in the candy of your choice and fold until combined.

Pour 1 Tbsp of the batter into each cavity of a mini doughnut maker and bake for 3–4 minutes until lightly golden. Alternatively, preheat oven to 375°F (190°C) and pour the batter into a mini doughnut pan. Bake for 10 minutes.

Once the doughnuts are cooled, drizzle with white or chocolate glaze and sprinkle with crushed candy.

(Originally featured in Family Table, Issue 823)