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Parve
Easy
1 Hour
Diets 
Walking by a bakery on Chanukah and seeing the incredible, irresistible variety of doughnut flavors is a feast for the eyes! This version of Oreo doughnuts is a bit healthier than the store-bought ones, but even though they’re baked, not fried, they taste downright delicious.
Yields 12 doughnuts
scant 2 and 1/4 cups flour (I used whole wheat pastry like Shibolim)
1/3 cup sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
scant 1/2 teaspoon salt
2 pinches nutmeg
1 and 1/2 cups sour soy milk (2 tablespoons vinegar plus soy milk to equal 1 and 1/2 cups; let it sit until it curdles)
1 egg
2 tablespoons coconut oil, room temperature (if not available, use Gefen Canola Oil)
2 tablespoons Gefen Canola Oil
2 and 1/2 teaspoons Gefen Vanilla Sugar
approximately 20 mini Oreo cookies (whole or halved), plus more for garnish (optional)
caramel cream (pareve or dairy), for drizzling
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spray two doughnut pans well with nonstick cooking spray.
Whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl. Make a well in the center. Add the sour soy milk, egg, coconut oil, canola oil, and vanilla sugar and mix to combine. Fold in the cookies until evenly incorporated into the batter.
Pour the batter into the prepared pans. Bake for 10 minutes. Let doughnuts cool.
Meanwhile, prepare the glaze. Warm some caramel cream in a bag in the microwave for about 15 seconds.
Once cooled, remove the doughnuts from the pan. Make a tiny hole in the corner of the bag and drizzle the cream over the doughnuts. Top with broken mini Oreo cookies, if desired.
Styling and Photography by Devorah Applegrad. Food Prep by Leah Hamaoui.
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