Showing posts with label donuts. Show all posts
Showing posts with label donuts. Show all posts
Baked Funfetti Donuts. I have a confession to make here. I have never baked anything funfetti in my life. Not even one of those funfetti cake mixes. Yes, I am very late coming to the funfetti party. I'm not really sure why. It is what it is.
I am having family over today for supper and I wanted to make something different and fun for dessert. I was looking up a recipe for Lunch Lady Brownies and stumbled onto this recipe for Baked Funfetti Donuts on a page called Rumbly Tumbly, who in turn had adapted it from Sally's Baking Recipes.
In all truth there are probably a bazillion recipes out there for the same thing. There truly is nothing new under the sun, only new ways of doing things!
I put my hand up. I am not a huge fan of cake sprinkles. I know they make cakes and cookies and things like this look really pretty, but, I am not a fan of how they feel in my mouth. Somehow it feels like I am eating gravel.
It is a texture thing. I am extremely sensitive to different textures. Just as my family. I have been known to gag with just a piece of paper between my teeth. Not fun. Especially when you are at the Dentist. However I digress.
I do really like baked donuts. They aren't really donuts but small cakes baked in a donut shaped cake tin. More like donut shaped cupcakes. I can live with that.
And the sprinkles in these donuts kind of melt into the batter, leaving nothing but colored specks in the bake. The ones on the outside are a different matter, but I am sure my family won't mind a bit of crunch. I am the one with the texture problem, not them!
WHAT YOU NEED TO MAKE BAKED FUNFETTI DONUTS
Simple baking ingredients, with the exception of the sprinkles and you do need to be particular about the ones you choose to use.
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
You want to use a sprinkle that is long like the ones you see here. You don't want to be using non-pareils. I think these are called jimmies. Non-pareils are the small round balls and apparently they bleed too much.
I get my sprinkles from a company called Sweetpolita. I think they are the best and they have a beautiful assortment for any occasion.
I do believe you could use canola oil instead of melted butter with this batter. Make sure you use pure Vanilla. I only ever use pure Vanilla. I buy a big bottle of it and it lasts me a few years. You can even make your own if you are really keen. Pure vanilla is the best.
You could probably use sour cream instead of yogurt if that is what you have. The two are pretty interchangeable.
HOW TO MAKE BAKED FUNFETTI DONUTS
These are really as simple as making muffins. In fact the batter is really similar to a muffin batter. I really do recommend piping the dough into your donut tin. Its so much easier than trying to spoon it in, and gives you a much neater looking baked donut in the end.
Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
Transfer to a wire rack and cool completely.
To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
Any leftovers may be stored in an airtight container at room temperature for up to two days.
HINTS AND TIPS
Do not overmix the batter. Doing so will toughen your donuts and they won't be as light and fluffy.
You can use either an 8 hole donut pan which makes regular sized donuts, or you can use a mini donut pan which makes 14 mini donuts.
Don't skip the nutmeg if you want an "authentic" donut flavor.
If you don't have a donut pan you can bake these in a muffin or cupcake tin. The recipe will give you approximately 8 to 10 muffins. When cooled, dip in the glaze as per the recipe instructions.
Do NOT use non-pareils sprinkles. They will bleed and ruin the color of your cakes.
These can be frozen, unglazed, in an airtight container for up to six months.
These are really quick and easy to make. I think they would be great additions to children's lunch boxes as well. Much better than popping in one of those packaged highly processed cakes.
They are also really delicious. I sacrificed one for the sake of trying them out so that I could write about them. The cake itself is nice and moist, probably due to the use of the yogurt.
You could leave the topping sprinkles off entirely and still have a delicious very pretty baked donut. Especially if you tinted the glaze a pretty color like pink or pale blue.
BAKED CHOCOLATE BUTTERMILK DONUTS - These remind me very much of the chocolate sour cream donuts that you get at the local coffee shops, no names mentioned. Dense and quite chocolatey . . . without the added faff of frying . . . not to mention extra calories. The buttermilk glaze is quite, quite scrummy . . . with just a hint of sweetness.
HOMEMADE APPLE CIDER BAKED DONUTS - These are gorgeous. Nice apple flavors and dipped in plenty of cinnamon sugar to give them a nice sparkle and finish. There is reduced apple cider in the batter to give you a beautiful authentic apple cider flavor!
Yield: 8
Baked Funfetti Donuts
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These tasty donuts are quick and easy to make and oh so tasty. With a fun glaze and sprinkle topping.
Ingredients
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
- Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
- Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
- Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
- Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
- Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
- Transfer to a wire rack and cool completely.
- To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
- Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
- Any leftovers may be stored in an airtight container at room temperature for up to two days.
Thanks so much for visiting! Do come again!
Hard to believe it, but here we are again at another weekend! And the kids have been back in school for at least half a week if not more! Time for a weekend treat!
And what a treat we have for you here today! Maple Glazed Donut Waffles. Perfect for a weekend breakfast or brunch, or as part of a breakfast buffet! Great with a hot cuppa or a cold glass of milk! You choose!
.JPG "Maple Glazed Donut Waffles")
Not only are they delicious but they go together in a flash and are very simple to make. The waffle machine does all the work!
.JPG "Maple Glazed Donut Waffles")
We are absolutely crazy about the flavor of Maple in my family. We have always loved it. My father's favorite flavor of ice cream has always been Maple Walnut.
I remember as a child being able to get these tiny maple cones. They were just like a small ice cream cone, but had real maple syrup inside the tips and were topped with maple fudge. Sweet. Sweet. Sweet, but oh so good.
.JPG "Maple Glazed Donut Waffles")
When I first moved over to the UK I brought a 4 liter sized tin of Maple Syrup with me. It had a metal handle and was soooo heavy. My fingers just about broke carrying it.
But I was bound and determined to not leave my beloved Maple Syrup behind. Thankfully Maple Syrup became a lot more available through the years I was there.
And of course now I live in the land of Maple so I will never be without Maple Syrup again!
.JPG "Maple Glazed Donut Waffles")
WHAT YOU NEED TO MAKE MAPLE GLAZED DONUT WAFFLES
I know I say it all the time, but really you only need very simple every day ingredients for these delicious treats! I am not a person who really goes for outrageous recipes that use outlandish ingredients!
For the donut waffles:
- 1/3 cup (65g) granulated sugar
- 2 tsp baking powder
- 3/4 tsp fine sea salt
- 1/2 tsp freshly ground nutmeg
- 1 large free range egg, plus 1 egg yolk
- 2 TBS melted butter
- 1 tsp vanilla extract
- 1/2 cup (120ml) whole milk
- 1 1/2 cups (210g) plain all purpose flour
For the glaze:
- 4 TBS butter, melted
- 1 1/2 cups (195g) sifted icing sugar
- 1/2 tsp pure maple flavoring (optional)
- 4 TBS maple syrup
- 1 - 2 TBS milk (only as needed)
.JPG "Maple Glazed Donut Waffles")
I prefer to buy my nutmegs whole and then grate them fresh each time. Nutmeg is one of the warm baking spices that can lose it's oomph really quickly once ground. So buy whole and grate fresh. You will be amazed at the difference in strength of flavor!
.JPG "Maple Glazed Donut Waffles")
Don't be tempted to use artificial maple syrup in the glaze. I always only ever use real maple syrup. The flavor is incomparable. You can use a bit of maple flavoring if you want a really strong maple flavor in the glaze.
I just keep it to the maple syrup myself, and I always buy Amber Grade Maple Syrup.
I did add some sprinkles to half of the waffles to dress them up a bit. I wish I had had some autumn colored ones, in golds, reds and oranges. Those would have been really pretty.
.JPG "Maple Glazed Donut Waffles")
HOW TO MAKE MAPLE GLAZED DONUT WAFFLES
You will need a waffle iron of course. You could use one of those mini ones, but it will take appreciably longer to bake these as you can only bake one at at time. I used my Cuisineart griddler with the waffle insert.
Whisk the sugar, baking powder, salt and nutmeg together in a bowl. Add the egg, egg yolk, melted butter and milk, whisking together until well combined. Stir in the flour to combine. The batter will be quite thick.
Preheat the waffle iron. Add 1 heaped TBS of batter to each waffle receptacle. Close the waffle iron and bake for 3 to 4 minutes, until golden brown. Remove to a wire rack and repeat.
To make the glaze whisk all of the glaze ingredients together until smooth. Drizzle over the donuts, or dunk the donuts into the glaze to coat them. Let sit until the glaze is completely set before serving.
These are best served on the day. You can freeze them in an airtight container before glazing. Simply thaw, make up the glaze, and then coat them when you are ready to serve them.
.JPG "Maple Glazed Donut Waffles")
If you are as fond of maple as I am you might enjoy these other maple delights also!
BUTTERY MAPLE WALNUT COOKIES - A lovely maple flavored drop cookie with loads of toasted walnuts on top. These are a real favorite around here!
PEAR AND MAPLE UPSIDE DOWN CAKE - The flavors of pears and maple go very well together. You can use tinned pears or fresh pears. Both will be delicious!
MAPLE CAKE - A delicious moist cake with a lush maple fudge icing. A snacking sized cake that everyone is sure to enjoy!
This is my cooking companion. Well not so much the cooking part as the tasting part. All of my recipes come "Nutmeg" approved which was kind of cook today because the flavor of the waffle part of these is predominantly nutmeg!
He was having a really good time sniffing the air around this waffle. It hated having to tell him that waffles were for people and not for cats. 😿
Maple Glazed Donut Waffles
Yield: 15
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These delicious creations are the perfect combination between a donut and a waffle. Crisp edged and golden brown, the sweet maple glaze is the perfect finishing touch!
Ingredients
For the donut waffles:
- 1/3 cup (65g) granulated sugar
- 2 tsp baking powder
- 3/4 tsp fine sea salt
- 1/2 tsp freshly ground nutmeg
- 1 large free range egg, plus 1 egg yolk
- 2 TBS melted butter
- 1 tsp vanilla extract
- 1/2 cup (120ml) whole milk
- 1 1/2 cups (210g) plain all purpose flour
For the glaze:
- 4 TBS butter, melted
- 1 1/2 cups (195g) sifted icing sugar
- 1/2 tsp pure maple flavoring (optional)
- 4 TBS maple syrup
- 1 - 2 TBS milk (only as needed)
Instructions
- Whisk the sugar, baking powder, salt and nutmeg together in a bowl. Add the egg, egg yolk, melted butter and milk, whisking together until well combined. Stir in the flour to combine. The batter will be quite thick.
- Preheat the waffle iron. Add 1 heaped TBS of batter to each waffle receptacle. Close the waffle iron and bake for 3 to 4 minutes, until golden brown. Remove to a wire rack and repeat.
- To make the glaze whisk all of the glaze ingredients together until smooth. Drizzle over the donuts, or dunk the donuts into the glaze to coat them. Let sit until the glaze is completely set before serving.
- These are best served on the day. You can freeze them in an airtight container before glazing. Simply thaw, make up the glaze, and then coat them when you are ready to serve them.
I profess to having a certain fondness for donuts, especially the cake type. I like those ones much more than the yeast once, although they are also certainly very good and have their place. But give me a chocolate sour cream or plain sour cream donut over a crueller any day of the week! Love, Love, LOVE!
Usually on the weekends I like to make us a little bit of an indulgent treat to have with out cuppa's at tea break, or as a quick dessert after supper with some ice cream. Little delights such as these baked doughnuts fit the bill perfectly, without going too far over the top as far as calories and indulgence goes.
These are baked instead of fried, but that doesn't mean they can't be every bit as exciting as a traditional fried doughnut. We rather like our doughnuts baked in this house . . . tis true!
These little indulgences are as light as air and chock full of coconut flavour, from both the use of coconut milk in the batter along with dessicated coconut. I also like to use coconut oil instead of regular butter, for an additional burst of coconut, and it's really quite good for you, don't you know?
I bought myself two six hole doughnut pans, because most recipes make 12 anyways, and it saves me from having to stop and wash a pan and re-butter it to make the second six doughnuts! It's worth the expense to me, as I am rather lazy. It will pay for itself over time.
The finished light little puffs are dipped in melted seedless raspberry jam and then rolled in dessicated coconut for a really tasty coconut finish. I recommend Hungry Jack's Organic Dessicated coconut myself. It's what I use and I like it. You will love these doughnuts. I guarantee!
*Coconut Doughnuts*
Makes 12
These are light as air and covered with delicious jam and coconut. You can toast the coconut if you wish to give them a nuttier flavour.
175g of self raising flour (1 1/4 cups)
1 tsp baking powder
115g of caster sugar (6 1/1 TBS)
pinch salt
150ml coconut milk (5 fluid ounces)
1 large free range egg, beaten
25g butter, melted (2 TBS) (I use coconut oil)
100g dessicated coconut (1 1/3 cup) divided
5 TBS seedless raspberry jam, warmed through
Sift the flour and baking powder together into a bowl. Whisk in the castor sugar and salt. Whisk the coconut milk, egg, and butter together. Make a well in the dry ingredients and add the wet all at once. Mix until smooth and then stir in 1/4 of the coconut. Spoon into the prepared doughnut pans. (I find each receptacle takes about 3 spoons of batter) Bake for 10 to 15 minutes, until risen and golden brown. Turn out onto a wire rk and allow to cool.
Sprinkle the remainder of the coconut onto a large flat plate. Dip the cooled doughnuts into the warm jam and then roll them in the coconut to coat. Allow to set before serving. Store in an airtight container. These are best eaten on the day.
I don't think anyone can accuse me of not getting any use out of my donut baking pans! I am using them pretty regularly. In fact I like baked donuts so much that I purchased a second one so that I don't have to wash my pan in between bakings and I can now bake 12 at a time!
I am really enjoying experimenting with baked donuts. Today I thought why not try a jam filled baked donut. We all love jam filled donuts I think. Well, it's true in this house at any rate! It it has jam in it . . . we LOVE it!
I know jam filled donuts are not usually the ones with a hole in the middle, but I wasn't going to let a small technicality like that hold me back. I decided that if I warmed the jam a little bit, and piped a small stream of it in the centre of the donuts . . . then they would be filled with jam.
The first two pans I made, I filled the donut holes half filled with the batter, piped in the jam, and then covered them with more batter. They baked up beautifully . . . but the jam did sink to the bottom of the pan . . . thankfully not enough to make them stick. They ain't pretty . . . but, a little bit of softened icing covers it all up.
I decided with the last pan to fill them with all of the batter and then pipe a thin strip of jam on the top of the donuts . . . then when it sunk . . . it would be in the centre of the donuts. And I was right. It worked perfectly . . . well, you can still kind of see on the tops of the bottoms where the jam was . . . but why quibble. They're delicious no matter what.
Those ones I dipped in butter and rolled in cinnamon sugar. Scrummo!! We had company stop by shortly after I had baked and decorated them . . . and so I had our guests do a taste test them for me, along with Todd. I wanted honest opinions.
Tony liked the ones with the icing on top best, and was rather fond of the slight chewiness of some of the jam bits. He liked the other ones too.
Tina liked the ones with the jam in the middle and the butter/cinnamon coating, the best . . . although she said the others were rather good as well.
Todd just happily sat there eating both kinds. He was happy. Donuts. Jam. Whatever. He loved it all.
I was rather fond of both as well. I had thought that the sunken jam ones were a bit of a failure . . . but a rather tasty failure all the same . . .
And the butter/cinnamon coated ones? Scrummo!! I have created a monster. A delectably tasty monster.
Oh my . . . I am enjoying this wonderful journey. If you don't have a donut baking pan, you really must get one. Seriously. Put it one or two on your wish list. You won't be sorry.
*Jam Filled Baked Cinnamon Donuts*
Makes 18
Printable Recipe
I like to think these are a lot healthier than the regular fried ones. In any case they are a fabulously tasty experiment. You decide which way you want yours to turn out.
Nonstick cooking spray
200g plain flour (2 cups)
287g of caster sugar (1 1/2 cups)
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp fine sea salt
1 large free range egg, beaten
300ml of whole milk (1 1/4 cups)
2 TBS butter, melted
2 tsp vanilla extract
To fill:
4 dessertspoons of strawberry jam, heated gently
For the coating:
8 TBS butter, melted
95g of caster sugar
1/2 tsp ground cinnamon
Optional:
purchased icing, warmed to drizzle
Preheat the oven to 180*C/350*F/ gas mark 4. Spray your donut pans well with nonstick cooking spray.
Sift the flour, sugar, baking powder, cinnamon, nutmeg and salt into a large bowl. Whisk the egg, milk, melted butter and vanilla together in a beaker. Add all at once to the dry ingredients and stir together just to combine.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Using a small teaspoon, drizzle some of the heated jam, in a thin line around the centre of the donuts, taking care not to touch the edges.
Bake for 17 minutes, until the top springs back when lightly touched. Allow to cool in the pan for five minutes, before tipping out onto a wire rack to finish cooling. Allow to cool completely before proceeding.
Place the melted butter into a shallow bowl. Stir the cinnamon and sugar together in another bowl. Dip the tops of the donuts into the melted butter and then into the cinnamon sugar.
Alternately, if you prefer a bit of crunch, you can fill the tins 1/3 full. Drizzle the heated jam around the centres and then top with the remaining batter. Bake as above. The jam will sink more or less to the bottom, which gives a uniquely different texture, which is quite tasty as well. Drizzle the tops with heated icing when cooled.
I know I promised you Home Baked Digestive Biscuits today . . . but, I just couldn't wait to show you these donuts!! Patience has never been one of my virtues! Never fear, I'll tell you all about the Digestive Biscuits tomorrow! Oh so tasty!
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