Last year, I decided that I was going to be a doughnut person. I was over cupcakes.
I bought a doughnut baking pan and a doughnut cutter and a doughnut cookbook. Best laid plans and all. I haven’t made it too far in my doughnut-making experience (barely scratched the surface is more like it), but I have sort of perfected the Baked Cake Doughnut with Chocolate Glaze. I’ve made them several times now and they are rather tasty, so I thought I’d share the recipe and try to inspire some of you to join me in this largely irrational doughnut-making mission.
3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/3 cup superfine sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 tablespoons vegetable shortening
1/4 cup whole milk, heated in microwave for approximately 20 seconds
1/4 cup vanilla yogurt
1/2 teaspoon vanilla extract
1 egg, beaten
STEP 1: Preheat the oven to 350 degrees. Lightly grease a doughnut pan. (By the way, I got my doughnut pan and the various other doughnut accoutrement through Amazon.)
STEP 2: Sift the flours and baking powder together into a large bowl. Whisk in sugar, nutmeg, and salt.
STEP 3. Add the vegetable shortening. Use your fingers to rub it into the dry ingredients, until evenly distributed.
STEP 4: Add the warm milk, yogurt, vanilla, and egg. Stir until just combined. (Be careful not to overmix.)
STEP 5: Use a spoon to fill each doughnut cup about 3/4 full. Bake until doughnuts are a light golden brown and spring back when touched, about 18-20 minutes.
STEP 6: Let cool slightly before removing from pan. Let cool on a cooling rack until they are cool enough to handle.
STEP 7: Dip each doughnut into the chocolate glaze (recipe below) so that the glaze covers the top half of the donut. Flip over and let rest on a flat surface until the glaze has hardened slightly. (If you want to use sprinkles, add the sprinkles before the glaze hardens.)
CHOCOLATE GLAZE INGREDIENTS AND DIRECTIONS: Combine 1/2 cup of confectioners sugar and 1 1/2 tablespoons of cocoa powder in a shallow bowl. Add 3/4 teaspoons of vanilla extract. Add 2 tablespoons of milk and stir. Continue to add milk 1 tablespoon at a time, stirring well in between each tablespoon of milk, until the glaze is pourable but still thick.
These doughnut and glaze recipes are adapted from my doughnut recipe book (see here). Since I haven’t made much from the book, I can’t necessarily recommend it yet – but the pictures are amazing and there are some pretty tempting recipes in there (Margarita Doughnuts – uh, yea).