Tonight, I wanted a chocolate donut for dessert, and not the kind you get at a chain. What makes a donut, croissant, or coffee cake more appropriate for breakfast than dessert, and a cupcake, or a slice of pie, more appropriate for dessert than breakfast? Not that I’m advocating eating cupcakes for breakfast…although if the truth be told, I did have more than one breakfast of Little Debbie’s Swiss Cake Rolls in college. I wonder who decided which treats went with, or after, which meals. Homemade baked donuts are best eaten the day they’re made, but can be stored for about a day at a cool room temperature in an airtight container. If you like, you can make a drizzle icing for the tops as well. Cool in the pans for about 3 minutes, then remove and place on a wire rack and let cool another 2-3 minutes before serving. Top with crumb mixture.īake for 10-12 minutes, until a cake tester comes out clean. Place batter in a piping bag and pipe into donut wells, distributing batter evenly. Batter will be very thick be careful not to over-mix it. In a small bowl, whisk together sour cream, melted butter, and egg add to dry mixture and fold to combine. Refrigerate while making the donut batter.įor the batter, whisk together flour, brown sugar, salt, baking powder, cinnamon, and nutmeg in a medium bowl. Make the topping by combining the sugar, flour, cinnamon, and nutmeg rub in the butter until the mixture looks like coarse crumbs. 2 1/2 tablespoons unsalted butter, melted.1/4 stick cold unsalted butter, cut into tiny cubes.That’s the beauty of baking – you learn something every time and can always adapt. The end result was less flavorful that I’d hoped for, so if I make these again I’ll add more spices to the batter. I omitted the drizzle icing, but you could certainly add a drizzle if you like. I adapted the original recipe by adding cinnamon and nutmeg to the batter, and also adding nutmeg to the crumb topping. I suspect that cutting the butter into my topping wasn’t the way to go it wasn’t very crumb-like, so next time I’ll just rub the butter in with my fingers to distribute it a bit better and yield larger crumbs. But this morning, I tried out a coffee cake-style donut that I found over at Baker By Nature. Someday, I’ll find a recipe that mimics them as well as any home baker can.
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I’m on a mission to recreate Entenmann’s crumb-topped donuts. Serve immediately store leftovers in an airtight container at room temperature for 1-2 days. Place on a wire rack over a sheet of parchment paper to catch the drips and allow the glaze to drip down the sides. Remove donuts from pan and dip in glaze, covering the top. Stir together powdered sugar, milk, and vanilla extract until smooth. Remove from oven and cool in the pan for 5 minutes while you make the glaze. Spoon into a piping bag and fill donut wells about 2/3 full.īake for 7 – 9 minutes, until the donuts spring back when pressed lightly. Stir in the flour mixture and buttermilk in alternate batches, starting and ending with the flour. In a large bowl, whisk together melted butter, vegetable oil, and sugar, then whisk in egg and vanilla bean paste (or extract). In a medium bowl, stir together white flour, wheat flour, baking powder, salt, baking soda, and nutmeg set aside. Lightly spray a 6-well donut pan with cooking spray.
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Using a combination of whole wheat and white flour, as well as nutmeg, these treats have a wonderful flavor and very soft crumb. The internet is full of good recipes for baked donuts, and this one comes from Baked By an Introvert, though I cut down the recipe to make just six. But at home, without the desire to work with yeast and hot oil, I choose to bake my donuts, rather than fry them. Our local supermarket, Giant Eagle, actually makes very good donuts my particular favorites are the maple iced ring and the jelly filled varieties. While I’ve rarely met a baked good I didn’t like, I have a particular fondness for donuts.