Besides pizza, donuts are another one of my weaknesses. When a Krispy Kreme opened up a couple of exits from us, I was thrilled, but have only darkened their doorway a couple of times. The calorie count is just too high to justify a daily or even weekly trip there. By not eating them very often, they remain a real treat.
(By the way, is that the biggest photo of a donut ever, or what?)
I have dozens of recipes for donuts – yeast, deep-fried, baked, cake, crullers and on it goes. This is my first attempt and I thought I’d try baked cake donuts and use a cute little donut baking pan. I used the recipe that came with the pan – Baked Buttermilk Donuts – and added my own chocolate glaze because everything is better with chocolate glaze.
Now – it calls for cake flour, but you can substitute a cup of regular flour, minus 2 tbsp., then add 2 tbsp. of corn starch to emulate cake flour. Then you sift the flour and corn starch together five times. Yes, five times to get it blended well.
Then you grease and flour the little donut pan, which is no easy feat because the openings are small and round, it’s hard to flour them evenly and it gets on everything. After sliding around the Pam and flour-covered floor for awhile, I was ready to proceed.
You want to make sure and blend everything by hand – using a mixer would make these very tough. I was hoping they would come out a little more fluffy than they did and that may have been because I folded in the final ingredients in a little too much. I was very pleased with the visual result, though.
Next time, besides blending less, I will add a bit more vanilla. I’ll also add a cup or so of fresh blueberries and use a vanilla glaze – this recipe would be really good with that addition! All-in-all, we’re enjoying them, particularly with the wonderful chocolate glaze (of course I double-dipped them). I’ll keep trying different recipes until I get the perfect donut!
Baked Buttermilk Donuts with Chocolate Glaze
*** Fairly easy to make and tasty with a cup of coffee in the a.m. Makes 11-12 cake donuts.
2 C. cake flour
3/4 C. sugar
2 tsp. baking powder
1/2 tsp. ground nutmeg
1 tsp. salt
3/4 C. buttermilk
2 large eggs
2 tbsp. melted butter
1 tsp. vanilla
1 C. powdered sugar
3 tbsp. cocoa
3 to 4 tbsp. milk
1 tsp. vanilla
Preheat the oven to 375 degrees. Grease and flour your donut pan.
Sift together the flour, sugar, baking powder, nutmeg and salt in a large mixing bowl. Lightly stir in buttermilk, eggs, then the butter and vanilla. Blend until just combined. Fill each well about 3/4 full. Bake 12 minutes until the top of the donuts spring back when lightly touched (tops won’t brown, but the bottoms will). Cool 5 minutes in the pan; invert onto cooling rack and cool completely. Glazed as desired.
Glaze: Sift together the powdered sugar and cocoa. Add vanilla, then slowly add milk until it’s the consistency you desire for the donuts. To glaze, dip and twirl the tops of the donuts and place on a rack with waxed paper under it to catch the excess.
Tips and Stuff
If you’re making your own cake flour, use two bowls to sift back and forth with less mess.
I used freshly grated nutmeg. Love that taste!
Don’t add the just melted butter straight onto the eggs – be sure and blend the eggs and buttermilk into the flour a bit before adding the butter and vanilla. You don’t want to scramble the eggs with the hot butter!
When dipping a donut, hold it on the sides with your fingertips then dip straight down into the glaze, twirl, the lift it up twirling your wrist while turning the donut right-side up. I double-dipped because I like thick glaze.