I created this recipe for my feature in last year's Feast Magazine December issue. Be sure to check it out.
To continue celebrating the miracle of the Maccabees' oil, we fry more food – including sufganiyot, or donuts, usually stuffed with jelly. I’m not a big fan of jelly-stuffed donuts, so I decided to make a glaze. These are also baked instead of fried to make them a slightly healthier option.
Yields 16 donuts
½ cup melted butter, plus more for greasing pan
2 cups all-purpose flour, plus more for flouring pan
¾ cups granulated sugar
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
½ tsp ground allspice
½ tsp ground cloves
¼ tsp salt
1¼ cups whole milk
1 cup fresh or frozen cranberries
4 mandarin oranges (split into segments)
¼ cup mandarin orange juice*
½ tsp vanilla extract
¼ cup maple syrup
4 cups powdered sugar
*You can buy bottled mandarin orange juice or substitute it with the juice of five mandarin oranges.
Preheat oven to 350°F and grease and flour a donut pan.
In the bowl of a stand mixer, beat butter on low; add sugar and vanilla. Add 1 egg at a time. In a second bowl, add flour and next 8 ingredients and whisk until mixed. While on low, alternate adding flour mixture and milk to bowl with butter-egg mixture, starting and ending with flour. Spoon mixture into pan, and bake for 18 minutes. Let cool in pan for 10 minutes, then remove donuts to a cooling rack.
In a medium saucepan over medium-low heat, add first 5 ingredients. Let mixture cook until it reaches a simmer, 5 to 10 minutes.
Transfer mixture to a blender, and purée. Strain through a sieve into a large bowl. Add powdered sugar, 1 cup at a time, and whisk until thoroughly combined. Dunk donuts into glaze, and then place back onto cooling rack to dry.