I have always had a thing for donuts. It could be something to so with the funny shape.. or maybe it’s the soft pillowy bread that just gives me the chills up my spine. The kind of chills you get when something electrifying and inexplicably good happens.
So why haven’t I made bready donuts yet at home? It’s purely because I don’t really fancy frying. Shallow frying is fine. Grilling is wonderful. But when a recipe requires a vat of bubbling oil, I take a couple of steps back. One reason for this is the cleaning. And that frying anything with a pot of oil just gives me anxiety.
Yet, I want to make donuts at home. Maybe not the bready kind. Any kind!!!
And along comes this, this and so many more baked donut recipes springing up on the internet. I know these are more of the cakey kind. In essence, they are cakes baked in the shape of rings, and them passed off as donuts. Honestly, though, I don’t mind. Cakes in the shape of anything is cake for me.
Yes, those are donut pans of differing sizes. I now own them.
Once this is procured, it’s just a matter of making the batter, pipe them in, bake and frost! I promise, it’s easier than I made it sound.
I managed to find relatively cheap plastic piping bags. They came in a pack of 100. No idea how I am going to finish that, besides making more donuts! You can just as easily pour the batter into a ziplock and then snip an egde off. That’s what I generally do anyway. And to make filling the bag easier, line a cup with the bag to keep the bag sturdy. Just cos we don’t have 3 hands.
Letting it set overnight was a brilliant idea as the frosting firmed up making them easier to transport.
Now I am planning to make some chocolate donuts. With some sort of glaze. I can’t wait!
“The fining pot is for silver, and the furnace for gold: but the LORD trieth the hearts.” (Proverbs 17:3)
Baked Cake Donuts
very lightly adapted from Buns In My Oven
makes 36 mini donuts or about 12 large donuts
2 cup Flour
3/4 cup White Sugar
2 tsp Baking Powder
1/2 tsp Mixed Spice (contains Cinnamon, Nutmeg & Allspice)
3/4 cup Buttermilk
2 Eggs, beaten
1 tsp Vanilla Extract
2 tbsp regular salted Butter, melted
1 cup Mini Semi-sweet Chocolate Chips
1/2 tbsp flavourless Vegetable oil (I used Sunflower)
5 tbsp Rainbow Sprinkles
1/2 cup creamy Peanut Butter
1/2 tbsp flavourless Vegetable Oil (ditto)
5 tbsp mini Semi-sweet Chocolate Chips
1/2 cup regular salted Butter, Melted
1/3 cup Brown Sugar
1 tsp Mixed Spice
- Preheat the oven to 325 F or 160C. Lightly butter your donut pan. I used a mini donut pan. Feel free to use the regular sized one.
- In a large bowl, whisk together the flour, sugar, baking powder & mixed spice.
- In a separate bowl, whisk together buttermilk, eggs, vanilla & melted butter until well combined.
- Mix the wet ingredients into the dry until well combined.
- Fill the donut pan up to 3/4 full and bake for 6-8 minutes (for mini ones) & 6-8 minutes (for regular ones) or until donuts sprint back when lightly pressed.
- Leave to cool slightly before removing to a wire rack to cool completely before frosting. Once frosted, leave to set for at least 1 hour.
Chocolate Covered Sprinkles
- Place semisweet chocolate chips & oil into a microwave safe bowl and nuke on MED HIGH for 20 seconds. Stir and nuke for another 20 seconds or until completely melted.
- Dip the donut into the chocolate halfway. Place frosting side up on a wire rack and scatter a pinch of sprinkles on each donut.
- Leave to set.
Peanut Butter Chocolate Chips
- Spoon peanut butter and oil into a microwave safe bowl. Nuke on MED HIGH for 20 seconds. Stir well. Peanut butter should have loosened into a more fluid consistency.
- Dip donut into the peanut butter halfway. Place frosting side up on a wire rack and drop mini chocolate chips around the frosting.
- Leave to set.
- Pour melted butter in a deep bowl.
- Stir spice and sugar in a separate deep bowl.
- Dip donut into the melted butter and quickly toss in spice sugar.
- Leave on a wire rack to set up slightly.