Baked mini jelly donuts

By Bonnie Stern
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For Hanukkah, foods fried in oil, represent the miracle of the oil that lasted eights days instead of just one - over two thousand years ago. I always fry my latkes in oil but this year, instead of eating deep-fried donuts too, I made these baked little cakes rolled in melted butter and cinnamon sugar. I fill them with a little jam or jelly or you could use hazelnut paste, salted caramel or lemon curd. They are so cute and delicious.  Because they are not deep-fried it is an easy and fun recipe to do with kids. Happy Hanukkah - but they are good for any occasion.

Notes: *If you do not have buttermilk use yogurt or you can make sour milk by placing 1 1/2 teaspoon white vinegar in a measuring cup and fill with milk to the 1/2 cup mark. Allow to rest about ten minutes.

You could also make these larger in a regular sized muffin pan.

YIELDS
20
 TO
24 DONUTS

Ingredients

  • 1 cup all-purpose flour (or gluten-free flour eg Cup4Cup)
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk*
  • 1 teaspoon pure vanilla extract

Topping:

  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 3/4 teaspoon cinnamon
  • 1/4 cup strawberry jam or jelly, or hazelnut chocolate spread (eg Nutella), salted caramel or lemon curd)

Directions

  1. Preheat oven to 350F. Butter or spray with non-stick cooking spray a 24-cup mini muffin pan.
  2. In a small mixing bowl whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. In a medium sized bowl whisk egg with oil, buttermilk and vanilla. 
  3. Stir the wet ingredients together with the dry ingredients just until blended.
  4. Place about a tablespoon of batter into each prepared muffin cup. Bake 12 to 15 minutes until lightly browned and a cake tester comes out dry. Cool on a rack.
  5. Meanwhile, melt butter and place in a shallow dish. Combine sugar and cinnamon in another shallow dish. When cakes are still warm roll them all over in butter and then in cinnamon sugar. Arrange in a single layer on a baking sheet.
  6. With the end of a chopstick create an opening in the middle of each little cake, about halfway through. Place a small zipper style plastic bag over a mug or glass to hold it open and spoon jam into one corner. Remove bag from cup and twist to make a little piping bag. Cut off corner so that there is only a small hole and insert into the little cakes and squeeze.

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