One year ago I presented you my recipe for baked donuts. For that recipe, I do not use my Wilton Donut Baking pan. Since I was not using a baking pan and my donuts had to keep their shape in the oven, I needed a batter that is relatively stiff. So I use a yeast based recipe that needs to rise, like bread.
For this recipe, I use a donut mold, which enables me to use a cake-like batter, to gives me a fluffy, delicious plain donut.
This recipe makes about 18 fat donuts (or 24 thinner donuts, if you only fill the baking pan to 1/2).
- 60g Butter (melted)
- 200g sugar - 2 cups
- 400g flour (2 2/3 cups)
- 4 tsp baking powder
- 2 eggs
- 320g milk (1.5 cups)
- 1 pinch of salt
- Vanilla extract / butter vanilla flavor / 1 pack vanilla sugar
Donut Recipe - Instructions:
- Grease the donut mold with butter.
- Mix dry ingredients in a large bowl
- Mix eggs with butter and milk.
- Add wet ingredients to dry ingredients and mix well.
- Pour batter into a pastry bag (or freezer bag).
- Fill donut molds to max 3/4 of the mold.
- Bake for about 12 - 15 minutes at 180 celcius.
- Wait until donuts are cooled and then remove them from the mold. Repeat (butter the pan again).
Tip for the sugar glaze:
The simple donuts we know from "Dunkin Donuts" have a very thin glaze. See picture here. Less sugar is needed to achieve a thin consistency. (250g of powdered sugar for 100g of cream / milk would be enough).
In the case of chocolate glazes or other colored glazes, a thicker consistency is needed, so that the glaze doesn't sink into the donuts. A 4-to-1 ratio between cream and icing sugar is too thich (personal opinion) and too sweet for me. A 3-1 ratio is still a bit creamy. Somewhere in between is the right ratio and what I use for this recipe.
I have a tendency to want to dip the donuts half-way in. This is typically a big fail, because the glaze tends to run all over the place. Too much glaze can also add too much weight to the donut, which may result in "breakage" while dipping. Less is more here.
Chocolate glaze ingredients:
- 100g heavy cream (milk also works, but you may need a touch more powdered sugar to get it to stiffen)
- 330g powdered sugar
- 2 tbsp milk (or additional whipped cream)
- Butter vanilla flavor (or vanilla extract only)
- 3 tsp cocoa powder (unsweetened)
- 30g chocolate sprinkles
Chocolate glaze instructions:
- Combine powdered sugar, heavy cream and vanilla extract. In case of lumps, sift the glaze before dipping the donuts. Lumps are very noticeable on the donuts.
- Add cocoa powder and milk and combine well.
- Immediately decorate with chocolate sprinkles.