kipper requested donuts as my baking project for Sunday with our new donut pan .
I think I’m going to do chocolate cake donuts next time, but this weekend I made Black and White Baked Donuts.
my “white” glaze was not white at all….. so I ended up just dumping it and using the chocolate only. The chocolate tasted much better anyway 🙂
This recipe is SO EASY. The batter was ready in no time and the glaze took seconds to whip together. I had all of the ingredients on hand too, so I think donuts may become a weekend regular around here.
I really want to do fried donuts, but I don’t know if I trust myself with a big pot of oil kip told me based on my kitchen skills (we got fancy new knives off our registry, I sliced my hand first time using them) that a simmering pot of oil on the stove is probably not my best bet. damn.
and I worked reallllllll hard at getting a pretty photo for the blog.
I think it’s my best work yet.
recipe via Joy the Baker
makes 6 doughnuts
For the Doughnuts:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg (**I’ll be greatly reducing the nutmeg next round. We both felt the flavor was a bit too strong).
1/3 cup granulated sugar
3 tablespoons unsalted butter (but we’ll only use 2 tablespoons of browned butter for the recipe)
1 large egg
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
For the Chocolate Glaze:
3/4 cup powdered sugar, sifted
2 tablespoons unsweetened cocoa powder
pinch of salt
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
For the Vanilla Glaze:
3/4 cup powdered sugar, sifted
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a doughnut pan and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar. Set aside.
In a small saucepan over medium-low heat, melt butter. Butter will begin to crackle and pop as it melts. That’s the water melting out of the butter. Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately transfer browned butter (brown bits and all) to a small bowl.
In a small bowl whisk together egg, buttermilk, and vanilla extract. Measure out 2 tablespoons of browned butter and whisk into the wet ingredients.
Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined. Try not to overmix the batter. That might create rubbery doughnuts.
Use a small spoon to dollop batter into the prepared pan. Smooth out and fill each doughnut in the pan three-quarters full with batter.
Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
While the doughnuts cool, make the glazes.
To make the chocolate glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.
Add 2 tablespoons of milk and vanilla extract. Whisk to combine. Add more milk as necessary to create a thick but still just pourable glaze.
To make the vanilla glaze, in a medium bowl whisk together powdered sugar, milk and vanilla extract to create a thick put still pourable glaze.
Once the doughnuts are completely cool, spread half of the doughnuts with chocolate glaze, and the remaining half with vanilla class. Return to the wire rack and sprinkle the vanilla side with color sprinkles. Allow to set for about 30 minutes before stacking or serving. Doughnuts are best within 2 days.
I mean my donuts basically look just like hers.
totally.
Those look delicious..I am not a big cook myself but those look easy enough and probably not as fattening as Krispy Kreme's
Oh yum! Those look so good! I think when you replace grated nutmeg with ground nutmeg, you only use half what the recipe calls for.