Happy Wednesday! Today’s baking post comes within reason – it’s my birthday! I’ll be spending it at the Huntington Library with my mom having tea (a birthday tradition!) and then dinner with my guy. Keeping it simple + fun, people! Anyone else have a birthday coming up?
So today I made baked funfetti donuts! You should know first, that I’m a huge donut lover. When I was younger, my dad and I would get them in the mornings down by our local donut shop (still there – Jax!) and I’d grab a chocolate milk with our order. It was really only a specialty thing we would get, but since all these gourmet donut shops have been opening up I’ve basically gone into carb-loading on them. Can’t. Stop! So I kinda wanted to try my own. It seemed like an easy enough task (without the frying). I’ve been trying to find a donut pan locally for the past few weeks when I’ve just been out and about, but every store was either out or didn’t have them. Then, yesterday, literally the day I made these guys, there was ONE donut tray at Target. Guys, it was totally fated to be mine. This pan had not been there for the last 3 weeks and now it shows up?! Sweet. I’ll be honest with the baked donut recipe though. Fact: they don’t taste like donuts. Know why? They aren’t fried! Which I’m ok with, by the way. This recipe is more of a spongey cake and oh-so-good! In typical Jeremy fashion, his first response (always a critical one with my baking) is “it doesn’t taste like a donut, it tastes like sponge.” Well thanks, dude! He’s a tough critic, but he did say that they were good despite not being fried. Oh, men. I can’t wait to try other types of recipes with this!
The donut part is from a recipe I found on the donut pan label – ha! Here is what you’ll need:
-2 cups cake flour
-3/4 cup sugar
-2 tsp baking powder
-1/2 tsp ground nutmeg
-1 tsp salt
-3/4 cup buttermilk
-2 tbsp melted butter
-1 tsp vanilla
1. Start by greasing your pan with some vegetable shortening. Helps leave no crumbs behind after baking. Then, heat your oven to 375.
2. Combine all the dry ingredients together in a bowl (cake flour, sugar, baking powder, nutmeg, salt).
3. Stir in the buttermilk, eggs, butter (yes, it is melted!), and vanilla until just combined. Add in about 1/2 cup of sprinkles.
Tip: Don’t use the beaded sprinkles – they will melt into your batter and bleed rainbow!
4. Pour your batter into a zip-lock baggie, and snip the end to make an easy piping bag. Fill each well about 2/3 full (I actually filled mine a little more full than advised because they came out more donut-looking. If you don’t fill it enough it sorta looks small).
5. Bake in the oven for 10 minutes. When you pull them out, they should spring back slightly when you touch the top.
6. Let cool for 5 minutes in the pan, then take the donuts out and transfer onto a cooling rack to cool completely.
For the glaze (from Sally’s Baking Addiction):
-1/4 cup of milk
-2 cups of confectioners (powdered) sugar
-1 tsp vanilla
-extra sprinkles for the top
1. Combine all the ingredients in a saucepan over low heat, and whisk until smooth. Take the glaze off the heat and immediately begin dropping each donut into the mixture. Transfer to a cooling rack with some parchment paper underneath so you don’t make a mess with the drippings!
Has anyone tried making baked donuts before (or fried)?