Baked Chocolate Doughnuts with Vanilla Glaze

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A couple of Sundays ago, I woke up at 8 a.m. instead of my normal 10 a.m. (Hey, I like to sleep in on the weekends!) With no plans aside from laundry until the afternoon, and no AP flour to be found but tons of cake flour, I decided baked doughnuts using cake flour were on my morning agenda.

Baked Chocolate Doughnuts with Vanilla Glaze

As expected with baked doughnuts, these taste nothing like the real thing, but are an easy way to feel less guilty about basically eating cake for breakfast. Not too dense, with a rich chocolate flavor, these were easy to make and the perfect Sunday morning treat.

Baked Chocolate Doughnuts with Vanilla Glaze

Doughnut Ingredients
1 3/4 cup cake flour
1/3 cup cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 eggs, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract

Doughnut Preparation
Preheat the oven to 325.

Combine the flour, cocoa powder, sugar, baking powder and salt and whisk together.

Stir in the milk, eggs, oil and vanilla until well combined.

Transfer the batter to a large plastic bag and cut one corner off. Pipe the batter into greased doughnut pans, filling 2/3 of the way.

Bake for 8 to 10 minutes or until springy. Allow to cool in the pans for five minutes, then transfer to a wire rack.

Glaze Ingredients
1/4 cup milk
1 teaspoon clear vanilla extract
2 cups confectioners’ sugar, sifted

Glaze Preparation
Warm the milk and vanilla in a medium saucepan set over low heat.

Add the confectioners’ sugar and whisk slowly until well combined.

Remove from heat and set over a bowl of warm water (you may have to reheat over low heat occasionally).

Dip doughnuts in glaze and place on rack to set.

Doughnut recipe from Cassie Craves.
Glaze recipe from La Mia Vita Dolce.

Baked Doughnuts II

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Baked DoughnutsWhen I went to Wilton tent sale, the item I was most excited about was the baked doughnut pan. I had made baked doughnuts in the past, but used a recipe where I had to punch out the doughnuts using two different sized cookie cutters. They were a lot of work, and these pans seemed like an easy workaround!

The pans lived up to my expectations and made the doughnuts much easier to make. But while they look super cute, they aren’t very good. In fact, they’re bland, spongy, and just all around eh. Usually when I bring stuff into work, people are constantly saying how good the treat is. With these, everyone said they looked really good. That’s a bad sign!

2 cups cake flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg (I omitted this)
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp butter, melted

Preheat oven to 425°F. Spray the doughnut pan with nonstick cooking spray.

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 doughnut cup until about 2/3 full. (Use a pastry bag if you have one; I wish I had made my life easier.)

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. Complete donuts with either a dusting of powdered sugar, glaze, or cinnamon-sugar topping.

Glaze Ingredients
1/2 cup chocolate chips
2 tablespoons unsalted butter
2 tablespoons corn syrup
2-3 teaspoons hot water

Glaze Preparation
Microwave on 50% power for about 1 minute, stirring in-between, until melted. Stir in 1 teaspoon hot water until the glaze has thickened. Add another teaspoon hot water if the glaze is too thick.

Recipes from Wilton doughnut pan packaging.