Plain Glazed Cake Donuts

13 Mar


I’m not good at lying.

I don’t do well at poker.

I can barely keep a straight face when I’m telling the truth; trickery is still a skill I must master.

What I can do, is make donuts that haven’t been deep fried. I can glaze them.

Decorate them with sprinkles.

I can feed them to those who seem deserving of such a marvelous wonder.

And I can get away without having to tell anyone they’re baked.

Now that, is a pretty good skill to have under your belt. None of this poker face nonsense. Donut deception: that’s where it’s at.

I think that the donut pan I bought is the greatest and worst thing that has ever happened to me.

Go forth, make donuts.

(Or donut muffins if you don’t have a special pan. They make delicious muffin shaped wonders as well!)

Baked Donuts

3/4 cup plus 1 tablespoon all-purpose flour

1/4 cup pastry flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1/3 cup granulated sugar

2 tablespoons unsalted butter, chilled and cut into about 8 cubes

1/4 cup whole milk, scalded (I used almond milk)

1/4 cup plain yogurt (I ate all my yogurt and went with ricotta. Worked just fine)

1 teaspoon vanilla extract

1 egg, beaten

Whisk together the flours, baking powder, baking soda, nutmeg, salt and sugar.  Add the cold butter cubes and use your fingers to break the butter up into the dry ingredients.  Work the butter  until you have a coarse meal and the butter is broken down very well into the flour.  Set aside.

In a small pan, heat the milk until almost boiling and remove from the flame.  Whisk together yogurt, egg and vanilla extract.  Add the warm milk and whisk to incorporate.  Add the wet ingredients all at once to the dry ingredients.  Stir together with a spatula until just incorporated.  Be careful not to overmix as it may make the donuts dense. True story.

Pour into muffin tins or a donut pan. I got 10 donuts out of this recipe.

Bake at 350F until they spring back to the touch which is around 8-10 minutes.

Glaze

1/4 cup whole milk

1 teaspoon vanilla

2 cups icing sugar

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift icing sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip donuts into the glaze, 1 at a time, and set on a draining rack. Let the icing set before serving. It can get pretty messy otherwise. Just saying.

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