No tags yet.
DIY Baked Donuts
I have been recently been seeing a donut trend all over the internet. From donut pool floaties, to donut cellphone cases, and endless donnut DIYs. I was at the family cottage this past week, and on one of the days the weather was miserable. My go-to boredom buster is usually baking. But I have been getting tired of the chocolate chip cookies, and brownies. I was looking through pinterest, when I stumbled across Cooking Classy's DIY doughnut recipie. I was so excited! I have never tried making donuts before. The donuts are baked in the oven, so they are healthier than the traditional deep-fried donuts. If you would like to see the origional recipie, click here.
Additionally, we have a VERY exciting post coming later in the month! Check on our Instagram for a hint!
Sincerely,
Sophia xx
I didn't have a donut tray at the cottage, so instead I rolled up some aluminum fol into balls and places them greased muffin tins. However, I wish I woulod have made the balls a bit bigger.
Whisk all the dry ingrediants together.
Alternate between the dry and the milk until a sticky batter forms.
Ingredients
2 2/3 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
3/4 cup + 2 Tbsp granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup milk
Softened butter, for tins
For the Glaze
1 1/2 cups powdered sugar
3 Tbsp unsalted butter, melted
1 tsp vanilla extract
1 small pinch salt
2 - 3 Tbsp milk
Food coloring and sprinkles (optional)
Directions
Preheat oven to 425 degrees. Butter 14 holes of three doughnut tins and set aside (Or your muffin tins with your aluminum balls). In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. In a separate mixing bowl, using an electric hand mixer, blend together melted butter, vegetable oil, sugar and vanilla extract until smooth, about 1 minute. Blend in egga one at a time. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk and mix just until combined after each addition. Spoon batter into buttered doughnut wells, filling them about 1/4-inch from the rim. Bake in preheated oven 7 - 8 minutes, or until toothpick inserted into doughnut comes out clean. Transfer to a wire rack to cool until lukewarm, and carefully remove the aluminum balls, then dip in glaze and return to wire rack, immediately top with sprinkles if using and allow glaze to set at room temperature.
For the glaze:
In a flat bottomed bowl, whisk together powdered sugar, melted butter, vanilla and salt then stir in 2 Tbsp of milk, adding additional milk 1 tsp at a time to reach desired consistency and whisk until smooth. Tint with food coloring if desired. Warm in microwave in 6 - 10 second intervals on HIGH power to warm as it begins to set while dipping doughnuts, as needed, whisking after heating.
Recipe Source: cake portion adapted with slight changes from King Arthur Flour, glaze - Cooking Classy