I bought this doughnut pan a few weeks ago and finally got around to trying it out.
I googled some baked cake doughnut recipes - found one that sounded ok, made a few adjustments and hoped for the best. I wasn't actually all that confident as I was spooning the batter into the pan, but.....These. Are. Amazing. Result is a light, fluffy cake doughnut with a touch of cinnamon and nutmeg.
The sad fact of the matter is I didn't plan in advance to make doughnuts at 5pm on a Sunday so I didn't have any rainbow sprinkles....gasp. But I did have a multitude of other types of sugary sprinkley bits so pink and yellow it was, and they are darn pretty. Next time, rainbow, next time. And there will be a next time, these were so good. I have to try chocolate ones next, and then pumpkin glazed, and then......
1 cup all purpose flour
1/4 cup and 2 tbsp white sugar
1 tsp baking powder
1/8 tsp nutmeg
1/8 tsp cinnamon
1/2 tsp salt
1/4 cup milk or cream
1 egg
1/2 tsp vanilla
1 1/2 tsp butter or margarine
Glaze
1/2 cup icing sugar
1 tbsp hot water
Makes 6 doughnuts - simply double the recipe for a dozen.
Grease a doughnut pan and preheat oven to 325 degrees.
Mix together flour, sugar, baking powder, nutmeg, cinnamon and salt in a medium bowl. Stir in milk or cream, egg, vanilla and butter or margarine. If the batter is too thick, add 1-2 more tbsp of milk, or if using cream, 1-2 tbsp of cold water.
Spoon equally into 6 doughnut cups - mixture will be thick and sticky. Bake 8-10 minutes or until doughnut spring back when touched. Cool for a few minutes before turning doughnuts out of pan onto a rack.
For glaze, mix together icing sugar and water until desired consistency is reached. Once doughnuts are cool, dip in glaze and then into sprinkles or sugar.
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