I’m not sure why, but I’ve been wanting to eat donuts for a long time. Maybe it’s because my mouth has missed the sensation of biting into the firm, yet flaky glaze while getting a mouthful of pillowy, carby goodness. Hahah
I’ve always wanted to make baked donuts, but never had the pan. Whenever I would go to the mall and passed by the kitchenware store, I would stare at the donut pans just longing to make donuts in those stinkin’ things. But this Christmas, my secret santa, Lisa, (thank youuu, Lisaaa 🙂 bought me a pan for my present. I was beyond ecstatic to get these.
So, since today is cold and gloomy (typical Vancouver), I thought donuts would brighten my day, and they sure did. Buuuut… the only thing that was a bummer were the glaze! Uhh. I had bought purple cabbage and beets to experiment with natural dye, but stupid me, I didn’t let the donuts to completely cool before putting the glaze. *face paaalm* I totally forgot… Hey, at least I learned a lesson to be patient.
As you can see from the picture below, I had intended to make maple glaze topped with lightly salted popcorn, and dye made from beets, moringa, and purple cabbage. I recommend testing out the colors from purple cabbage. It’s hard to tell, but the one next to the moringa (green) is the blue dye. I boiled the purple cabbage, then let it cool and added a bit of baking soda to make this gorgeous color. Next time I’ll have boil it shorter to get a lighter hue. It is so amazing what nature gives us.
Even if the glaze didn’t work today, I will and must make better donuts next time and I will update it on the blog! But, I have to say the donut itself was scrumptioous. Very moist, fluffy, and so irresistible. It tasted good on its own, but then, what would a dough with a hole be without a glaze, amirite? 🙂
Before making these, I was browsing through Pinterest and found a recipe from A Happy Food Dance. I was trying to look for soft and nicely risen donuts, because most of the ones I found looked like sad, deflated discs. Jessica’s looked bomb! So, I adapted her recipe and incorporated buttermilk, which gives the donuts rise more and the cake flour has slightly less protein compared to AP flour making these donuts more light and pillowy.
Buttermilk Baked Donuts
Recipe type: Dessert/Snack
Serves: 6 donuts
5 tbsp butter (softened)
1/2 cup sugar
1/2 cup buttermilk *
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cup cake flour *
- Preheat oven to 350°F. Spray cooking oil or grease donut pan.
- Combine the dry ingredients except for sugar in a bowl.
- In a different bowl add eggs and buttermilk, then beat mixture lightly.
- Cream butter and sugar till fluffy in a separate bowl, once finished mix it with the dry ingredients.
- Add wet ingredient slowly into the dry ingredients. Mix until combined. Don’t overmix!
- Place piping bag or ziplock bag in a glass, so you can pour the batter into the bag. Then snip off the edge and pipe the batter into each mold.
- Bake the donuts for 15-20 min or give it a touch test to see if done.
- Let the donuts cool completely before glazing them.
- Go crazy with your toppings and enjoy!
* Buttermilk – to make buttermilk, add 1 tbsp vinegar in a measuring cup and add milk (non-diary works too) until it reaches to 1 cup (250ml). Let the mixture stand for 10 minutes. Use 1/2 cup of the buttermilk for this recipe. If you happen to forget and add the whole cup of buttermilk, simply add a bit more flour until you get the right consistency. (I did this, hahah, so I’m letting you know beforehand!) It shouldn’t be too runny nor too thick, because you want to be able to pipe it in the mold.
* Cake flour – I found this formula from the kitchn.com to make cake flour.
( 1 cup AP flour minus 2 tbsp AP flour + 2 tbsp cornstarch) So, basically for a cup of flour you take 2 tbsp out and add tbsp cornstarch. Buuut, if you’re like me and like things simple, just add 2 tbsp in a cup (250ml) then add the flour. Less hassle and mess. Combine well and sift before using it.
Next time I’ll post the glaze recipes, if I get them right! 😛