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The Great Doughnut Endeavors of 2020 (part 2 of 2, CAKE DOUGHNUTS FOR THE WIN)

Let me just begin by saying I usually write it as “donut” not “doughnut.” Phew, got that off my chest.  I don’t know why that was weighing on me.

Update: I looked it up. They’re both technically correct, though donut is the Americanized, shortened, less widely used version. There’s a joke and generalization about myself and my fellow Americans in there… but moving on, and more importantly… WE HAVE A WINNERRRRRR! It’s faster, it’s easier, it’s just as if not more tasty, Eva had more fun, I didn’t want to claw my eyeballs out in frustration, were just as fun to dip and decorate, and they still tasted good/had good texture the next day! We’re on day 3 now and dunked in coffee they’re still legit.

Another King Arthur Flour recipe but I made up my own glazes (vanilla bean glaze and a spiced cider glaze). Remember last post when I said the original glazes I made were instant diabetes? These two new ones are sweet but not shatter your teeth sweet. You know what I mean? Cool. These. Doughnuts. Were. AWESOME. The bottoms came out a bit darker than the tops – as seen down below – but who cares, you’re decorating the top anyway. mmmkay. And AWAYY WE GO (Remember? New format… Recipe first, anything I changed added in blue, photos at the end. Vamonos!)

Ingredients

  • 4 tablespoons butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon nutmeg, to taste (aka, if you like nutmeg use more, if you’re not sure, use less. I like more)
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups King Arthur Unbleached All-Purpose Flour (or Trader Joe’s flour, or whatever flour is in your house, I’m sure it’s fine, but I really do like K.A.F. best)
  • 1 cup milk

Instructions

  1. Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
  2. In a mediumlarger sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Using a medium bowl led to us redecorating our workspace walls an table with flying sugar mixture. Bigger bowl, or one with tall sides would have minimized that. 
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick; when you draw your spatula through the batter, it will leave a furrow.
  6. Spoon Pipe the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim. Use a ziplock bag with the corner cut off as a piping bag. Or use a real piping bag if you’re fancy. This recipe says it yields 12 donuts, but I found with the pan I used (Nordic Ware) I could have easily gotten 18.
  7. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Let cool for a bit, then glaze awayyy.

Vanilla Bean Glaze (yield: about 8 doughnuts, maybe more)

  • 2 TBS heavy cream
  • 1 TBS melted butter
  • 1 tsp vanilla
  • Half of a vanilla bean, seeds scraped, pod discarded – this really does make a huge difference in flavor, but if you’re SOL that’s ok. Or, keep this stuff in the house it’s AMAAAAAZING: Nielsen-Massey Pure Vanilla Bean Paste
  • 2/3 C powdered sugar
  • Water to thin (to get your desired consistency)

Mix ingredients up to powdered sugar together. If it’s too thick, add water one teaspoon at a time until it’s your desired consistency.

Spiced Cider Glaze (yield: about 8 doughnuts, maybe more. Note – this requires K.A.F. Vermont Boiled Cider which I happen to have cuz my mom is obsessed with it and brings it to me. Maybe it would work with maple syrup? I haven’t tested that but it sounds like a good idea.)

  • 1 TBS heavy cream
  • 2 TBS boiled cider
  • 1/4 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom (or less, also optional)
  • 2/3 C powdered sugar
  • Water to thin (to get your desired consistency)

Mix ingredients up to powdered sugar together. If it’s too thick, add water one teaspoon at a time until it’s your desired consistency.

Dark chocolate ganache (yield: about 8 doughnuts. Note – or just make this and eat it with a spoon.)

  • 1/4 C heavy cream
  • 1/4 C dark chocolate chips
  • 1 TBS butter

Melt it all over a double boiler (or my handy dandy bowl suspended over saucepan using tinfoil supports method) stirring occasionally. 

OR

Microwave in 30 second increments, stirring after each round, until melted, smooth, and shiny. 

And now, some photos. Pictures are worth a thousand words, y’all. 

IMG_7630IMG_7631IMG_7632IMG_7633

1 comment

  1. Baked donuts and not fried. What a great idea.

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    On April 9, 2020 at 1:33:43 PM, Cooking While Caffeinated ( comment-reply@wordpress.com) wrote:

    CookingWhileCaffeinated posted: “Let me just begin by saying I usually write it as “donut” not “doughnut.” Phew, got that off my chest. I don’t know why that was weighing on me. Update: I looked it up. They’re both technically correct, though donut is the Americanized, shortened, less “

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