In the Kitchen

In The K tchen Cake Doughnuts

By Naomi Nachman

I recently recorded an episode of my show “Sunny Side Up” on kosher.com just in time for Chanukah. I had the creators of SML Cakes on the show. SML are three sisters who bake incredible cakes in the Five Towns and run an Instagram account @smlcakes. One of the sisters, Mikki Schaechter, baked doughnuts with me.

To watch the episode, go to Kosher.com and look for my show “Sunny Side Up.”

Ingredients

◦ ½ cup margarine ◦ 2½ cups unbleached all-purpose flour ◦ 1½ teaspoons baking powder ◦ ¼ teaspoon baking soda ◦ ¾ teaspoon kosher salt ◦ ½ cup granulated sugar ◦ ¼ cup light brown sugar ◦ 2 eggs, room temperature ◦ 1 teaspoon vanilla extract ◦ 1 cup oat milk or other non-dairy milk, room temperature

Preparation

1. Preheat oven to 350°F. Spray doughnut pans with baking spray. 2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl

with a hand mixer, beat margarine and sugars on high speed until light and fluffy, about three minutes. 3. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Combine the flour, baking soda, salt, and baking powder, and then add mixture in two batches, alternating with milk, and beat just until combined. 4. Transfer batter to a piping bag or a re-sealable plastic bag and snip a half-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles. 5. Bake until tops of doughnuts spring back when lightly pressed, 15 minutes. Let cool 20 minutes, and then transfer to a wire rack to cool before decorating. 6. To make icing for the doughnuts: Mix 3 cups of confectioners’ sugar with 3 tablespoons of boiling water. Mix until it’s a thick liquid. If it’s too thick, add a few more drops of water; if it’s too thin, add more sugar. Drizzle on doughnuts.

Decorate the doughnuts with sprinkles as soon as you spread the icing before the icing dries, so the sprinkles will stick better to the doughnut.

Recipe shared with me from Shani Sulzberger, Mikki Schaechter, and Lily Eisenberg.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.