Thursday, October 24, 2013

Buttermilk Baked Donuts

Baked Buttermilk Donuts
Yield: 12 donuts

2 ½ cups cake flour*
¾ cup sugar
2 ½ tsp baking powder
1 ½ tsp salt
1 cup buttermilk
1 tsp vanilla
2 eggs, lightly beaten
3 tablespoons butter, melted

Preheat oven to 425°F and liberally grease a donut pan.

Whisk together flour, sugar, baking powder and salt in a large bowl. Add remaining wet ingredients and stir until just combined. Fill each pan cavity ¾ full and tap the side of the pan to level out the batter. Bake for 8 minutes. Let cool in pan for a couple of minutes before transferring to a wire cooling rack. Let the donuts cool completely before icing.

For a Nutella glaze:
Heat ¾ cup Nutella in a microwave safe bowl for 20-30 seconds or until thoroughly warmed but not hot. This should thin it out enough to create an even glaze when donuts are dipped in the bowl. Finish with sprinkles, coconut, chocolate chips, nuts, or what-have-you.

For a chocolate glaze:
1 ½ cups powdered sugar
4 tablespoons cocoa powder
pinch of salt
3 to 4 tablespoons milk
1 teaspoon vanilla

Whisk together sugar, cocoa, and salt in a medium bowl then add in remaining ingredients and whisk till silky and smooth. Dip donuts into glaze then sprinkle with toppings.

*Instead of using cake flour I use all-purpose flour but for every cup of flour I removed 1 tablespoon of flour and replaced with 1 tablespoon of cornstarch. For this recipe that means I removed 2 ½ tablespoons flour and added that much cornstarch. I then sifted the flour/cornstarch mixture five times through a fine mesh strainer to aerate and thoroughly mix the two ingredients. This method results in a flour that is close enough to cake flour to keep you from having to pay a million dollars for it at the store.

Adapted from these sources:

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