Baked Cake Doughnuts(Donuts) with Chocolate Glaze...
Note: I will be away from my blog for a few weeks... in case you don't see me posting or answering:). But here is the last in a series of desserts.
While I prefer the doughnut muffin batter I made some time ago, I decided to make a different version of baked doughnuts. This version contains less butter, and isn't as dense as the doughnut muffins... it is also lighter and fluffier in texture.
What's a doughnut without a glaze? O.K., so I like doughnuts in powdered sugar and sugar/cinnamon coating. But a glaze always makes a doughnut ... well, a doughnut. While I initially wanted to make a cinnamon-sugar coating, I decided to switch my plans and make a chocolate glaze...just to make the doughnuts more "authentic- looking":).
For the chocolate glaze recipe, I opted to use Alton Brown's recipe. It didn't disappoint, and the glaze actually tasted like the real doughnuts you buy. Of course it would.... with all that butter and sugar:)
I ended up making a couple of batches of doughnuts... the doughnut muffin batter I posted earlier, and this one from the back of the Wilton's doughnut pan. As you can imagine, I had plenty of doughnuts to glaze. The chocolate glaze was almost enough for both batches...but not quite enough. So I decided to improvize for the rest, and made a peanut butter glaze (my own concoction:)), I posted both glazes below.
So here is #8, and the final, in a series of desserts. Hope you enjoy...
Note: You can skip the nutmeg in the doughnut...but it is the nutmeg that gives the doughnuts the distinct doughnut flavor. And if you are using freshly grated nutmeg, you might want to increase it a tad bit, as it isn't as strong.
You will need: adapted from Wilton's Donut Pan package:)...makes 12 regular-sized donuts, or you can use mini muffin tins
2 cups cake flour, sifted*
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 TBS butter, melted
*I used 1 3/4 cup flour and 4 TBS cornstarch as a substitute for the cake flour
1. Preheat oven to 425°F. Spray the 6-cavity donut pan with nonstick cooking spray.... I just brush it with oil or melted butter.
2. Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Whisk in buttermilk, eggs, and butter and beat until just combined. Fill each donut cup until about 2/3 full.
3. Bake 7-9 minutes, or until the top of the donuts spring back when touched. Cool in pan for about 4-5 minutes before removing from pan.
4. Complete donuts with either a dusting of powdered sugar, glaze, or cinnamon-sugar topping. Best served fresh on the same day....or you can freeze the cake doughnuts(unglazed) and defrost, warm up, and glaze.
Chocolate Glaze: adapted from Alton Brown
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted
1. Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted.
2. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. You will need to use a whisk as the mixture will look sort of separated... the whisk helps it to combine.
3. Place the mixture over a bowl of warm water( to keep the glaze warm and fluid) and dip the doughnuts immediately. At this point, you will want to add any toppings of choice (coconut, chopped nuts, sprinkles, etc)... before the glaze dries, otherwise the toppings will not adhere. You may want to have the kids to do this...it would be fun for them:)
4. Allow glaze to set for 30 minutes before serving.
For the Peanut Butter Glaze in the photo....I substituted the chocolate with about 1/2 cup chunky peanut butter and followed the recipe as noted above.