Wednesday, July 13, 2011

Glazed Donuts

I have a thing for kitchen gadgets.  Gadgets. Appliances. Pans. Spatulas.  If it's kitchen related. I want it.

I have a whole wall in my house dedicated to displaying my Vita-mix blender, my pressure cooker, my panini press, bar tools...etc.  My kitchen counter proudly displays my pretty pink mixer (obviously), along with matching white porcelain canisters that hold my flour and sugars, and right next to that is a mason jar filled with spatulas and spoonulas of every color that Williams-Sonoma sells.

So here's the deal with kitchen pans.  I have cookie sheets of every size.  I have rectangular baking pans. Circular cake pans.  Cupcake/muffin pans.  Mini-muffin pans. Loaf pans. I have an "Every Edge Brownie" pan.  A muffin top pan. And now finally....

I have a donut pan.

Is this pan a necessity? Definitely not. (Though some may argue otherwise)

Will I use it frequently?  Doubtful.

Do I love it?  Obviously.

To be honest, these baked donut recipes have been popping up all over the blogosphere and frankly, I don't like to be left out.  

The first recipe I tried was Jenna's for her Glazed Cake Donuts.  I followed the recipe as far as ingredients go,  even went out and bought buttermilk for the occasion.  However, once the donuts were baked, I slightly varied the next steps...see below.

Buttermilk, egg, and vanilla in one bowl.  Butter, sugar, and flour in the other.  Like my new bowls?  I also have a thing for colorful bowls....and plates.

I used a ziploc bag to pipe the batter into the pan and tossed them in the oven.

The recipe says it makes six donuts, but I think mine had a little too much batter in each pan because my donuts kept the holes.


Since I couldn't just stop at glaze, I went ahead and did a variety of toppings.  Glazed, powdered, glazed with sprinkles, plain, glazed with pink frosting, and glazed with chocolate.  And sprinkles, of course.  Always sprinkles.

Jenna said these reminded her of the 7-11 powdered sugar cake donuts and I couldn't agree more.  They're light, they're baked, and they look fabulous with sprinkles.  I can't wait to try other flavor variations.

My only dislike about this pan is that there are only six spots.  Making it a pain to make enough donuts to feed an army a break room of NICU nurses.  C'est la vie.

It's hard to frown when someone puts something coated in sprinkles in front of you.  Unless you don't like sprinkles.  Then I'm not sure we can be friends. :)

Glazed Cake Donuts

1 cup flour
1/3 cup sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tbsp cold butter
1/2 cup buttermilk
1 tsp vanilla
1 egg

Preheat oven to 350.  In one bowl, mix together dry ingredients.  Cut up butter into small pieces and add to dry ingredients.  Using a fork or your hands, combine butter and dry ingredients until sandy mixture forms.  In another bowl, whisk the wet ingredients together.  Add to butter/flour mixture and mix until just combined.  Pour into ziploc bag, snip the end and pipe into donut pan.  Bake for 15 minutes.

I made a glaze mixture, about 3/4 cup powdered sugar and 2-3 tbsp almond milk---basically a little of this and a little of that until I thought it was the right consistency.  I made my mixture a little thicker than ELR's, then dipped the donuts in the glaze while they were still slightly warm.  This allowed some of the glaze to seep in and the rest formed a crust on the outside of the donut.  Pretty much perfection.  You can also go to her website to see how she made hers.  After you've decided on your glaze/icing, top with rainbow sprinkles. 

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