Country Baked Donuts Recipe

 

Is there anything better than a homemade donut? The batter for this recipe is boiled rather than fried, which means these donuts are super easy to make. Their texture is more like a cake, but it takes a lot less time to whip up (and clean up) a batch than a batch of fried donuts.

Ingredients:

Donuts:

Glaze:

Spices (optional):

Instructions:
1. Preheat the oven to 180°C. Grease and flour 2 regular donut molds.

2. For the donuts, combine the flour, baking powder, salt, baking soda, and nutmeg in a large bowl.

3. In a medium bowl, cream together the sugar, milk, butter, sour cream, eggs and vanilla. Pour over the dry ingredients and mix gently until the flour mixture is fully incorporated.

4. Using a 1-inch round-tipped piping bag or resealable piping bag with one corner cut off, divide batter evenly into the wells of the donut molds, filling each well 3/4 full. Bang each donut pan on the counter a few times to evenly distribute the batter.

5. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean or the donuts spring back to life. Cool in pan for 5 minutes, then invert pans onto wire rack to remove donuts and allow to cool completely.

6. For the glaze, beat the powdered sugar with 3 tablespoons (45ml) heavy cream and the vanilla until the sugar is fully incorporated. If there is residual sugar after blending, add 1 tablespoon (15mL) cream and continue beating until mixture is smooth. Divide the frosting between bowls. Choose the number of bowls based on the number of colored glazes you want to create.

7. Add food coloring (if using) to each bowl until desired colors are achieved. Dip one side of each donut in a bowl of frosting, then hold the donut upside down over the bowl for a few seconds to drain excess frosting.

8. Add desired topping (if using) while frosting is still slightly tacky and allow to set. Store glazed donuts in an airtight container at room temperature for 2 days or freeze unglazed donuts in an airtight container for up to 3 months.


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