Who doesn’t love a fresh, warm jelly donut?

But making them at home can seem like way more trouble than they’re worth. Better to just buy a bunch at your favorite donut shop, right?

Wrong.

Leave it to San Jose’s Beth A. Lee, founder of the OMG! Yummy blog to devise a recipe for a baked version that’s really not much more difficult than making biscuits.

The recipe is from her new cookbook, “The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion” (Rockridge Press), of which I received a review copy.

The book includes 50 recipes, each of which are handily labeled as to whether they are dairy-free, nut-free, gluten-free, pareve, or vegan, too.

Enjoy everything from “Deli-Style No-Knead Rye Bread” and “Ready-For-Lox Homemade Bagels” to “Blintz Casserole” and “Pecan and Raisin Schnecken.”

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