And hello to you too my sweet little blog. I'm sorry I've been missing in action these last few months. Life has been super busy and showed no sign of slowing down. But I promise I haven't forgotten about you. I've been crafting for my sons third birthday party this coming Sunday on top of baking up a storm lately. Plus I'm the unofficial room mom for my daughters class & school lets out for summer vacation tomorrow. So I've been helping with that/volunteering & so on. Less downtime, more crafts.
Anyway, as I stated previously, I've been baking up a storm! My son loves doughnuts & I've been chomping at the bit to make them from scratch. Of course frying them was going to take forever, so I decided baked doughnuts was the right route to go.
Ingredients for chocolate doughnuts:
For the Doughnuts
- ¾ cup all-purpose flour
- ⅓ cup cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons melted butter
- 1 egg
- ¼ cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 and ½ teaspoons vanilla
- 6 tablespoons buttermilk
For the Glaze
- ¾ cup icing sugar
- 3 tablespoons cocoa
- 3-4 tablespoons cream
- 2 teaspoons corn syrup (light or dark)
- sprinkles (optional)
Instructions
- Preheat the oven to 350F degrees. Spray doughnut pan with non-stick cooking spray or grease with butter and set aside.
- In a medium bowl whisk together the flour, cocoa, baking soda and salt until combined. Then in a separate medium bowl, whisk together the melted butter, egg, sugars, vanilla & buttermilk. Add the dry ingredients into the wet & whisk until combined. The batter will be thick.
- Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin. (This didn't work too well for me) Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean. Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack
- While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.
- Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.
Ingredients for funfettini vanilla doughnuts
- •1 cup + 2 tablespoons all-purpose baking flour
- •1/4 cup packed light brown sugar
- •1/4 cup granulated sugar
- •1/2 teaspoon salt
- •1 teaspoon baking powder
- •1/2 cup milk (I used vanilla almond milk but cow's milk will work)
- •2 1/2 tablespoons unsalted butter, melted
- •1 large egg
- •1/4 cup rainbow sprinkles
- For the vanilla frosting:
- 2 tablespoons heavy cream (more if needed)
- 1 cup confectioners' sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles, for decorating
Instructions
- Preheat oven to 350 degrees (duh)
- Lightly grease a doughnut pan; set aside. (Duh)
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the milk, butter, and egg. Gently add in the wet mixture into the dry mixture until just combined - don't over mix! Add in sprinkles!
- Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
- For the glaze:
- Combine heavy cream and confectioners' sugar in a medium-sized bowl. Whisk smooth, adding a touch more cream if the frosting seems too thick; adding a touch more sugar if the frosting seems too thin. Mix in salt and vanilla.
- Once the donuts have cooled completely, spread the frosting over the tops of each and decorate with sprinkles.
tip: for the frosting I used food dye to change up the colors and add some funk to his birthday morning. That part is totally optional.
