There’s no story to tell here this time. No fancy bursts of inspiration. No dreaming up of recipes. No late night baking experiments to talk about. The chain of events in this case was pretty straightforward.
Want doughnuts – Bake doughnuts – Eat doughnuts
Fortunately this batch makes just 9 doughnuts so I narrowly managed to avoid doughnut induced coma when I made these a couple of weeks ago.
Has it really been that long? Nearly doughnut making time again, yikes!
I have a pretty good chocolate doughnut recipe – can’t believe I haven’t blogged about it yet. But my experiments with a vanilla version have been less than satisfactory. So I picked up a recipe online that made the most sense to me and went with it. So Good!!
Yield – 9 doughnuts
Special equipment – 6 cavity doughnut pan
- All purpose flour – 1 cup
- Granulated sugar – 1/3 cup
- Baking powder – 1 tsp
- Baking soda – 1/4 tsp
- Nutmeg powder – 1/4 tsp
- Milk – 1/4 cup (I used 2%)
- Yogurt – 1/4 cup
- Egg – 1 large
- Butter – 2 tbsp melted and cooled
- Vanilla extract – 1 1/2 tsp
- Rainbow sprinkles – 3 tbsp
- Icing sugar – 2 cups
- Milk – 1/4 cup
- Vanilla extract – 1 tsp
- Preheat oven to 350 F or 175 degree Celsius. Grease and flour your doughnut pan
- Add all the dry ingredients, including the sugar, to a bowl and whisk to combine
- In a separate bowl whisk milk, yogurt and the egg together till fully combined. I used a handheld mixer but a whisk will work just as well
- Add the melted and cooled butter along with vanilla to this mixture and whisk thoroughly until combined and smooth
- Pour the wet ingredients into the dry. Using a rubber spatula mix together gently until just combined. Do not over mix
- Fold the sprinkles into the batter at the very last minute to avoid the colors bleeding
- Using a piping bag fitted with a round nozzle pipe the batter into the moulds until they’re 3/4 full. You can use a ziplock bag with the end snipped off. You can even spoon it into the moulds carefully. However, I find the piping bag to be the fastest and most efficient way to go about it
- Bake for 8 to 10 minutes till the tops are set and the edges start to turn golden brown. Make sure to check at the 8 minute mark. The difference between a soft doughnut and a hockey puck is just 30 seconds! You can insert a toothpick to check if it’s done. It should come out clean
- Allow the doughnuts to cool in the pan for a couple of minutes then tip them out onto a cooling rack and allow them to cool completely
- Glaze: Add all the ingredients to a small saucepan and warm over medium-low heat, whisking continuously until it is combined and smooth
- Remove from heat
- Dunk cooled doughnuts in the warm glaze. Swirl each doughnut around a bit to make sure it gets an even coat of glaze and return to the cooling rack set over a tray to catch all the spills. Once the glaze has set a bit dunk them in again. Yes, two layers of glaze. Makes all the difference!
- Top with additional sprinkles
These doughnuts are best eaten fresh. You can store them in an airtight container at room temperature for a couple of days. But you should refrigerate or freeze them if you intend to keep them longer. Though I can’t imagine why you’d want to do that 😉
Recipe adapted from the wonderful blog: Sally’s Baking Addiction