A few months ago I had an overwhelming desire to start making my own donuts. I think it has something to do with the lack of Krispy Kreme's and Dunkin' Donuts in my area. Anyways. It was going to be epic. I had envisioned all types of different flavors and glazes... cute sprinkles during the holiday seasons... but then it took me two months to find a donut pan and my enthusiasm for donuts waned. I finally found one at Michael's and I had everything I needed to start baking except for buttermilk. But I could never be bothered to pick any up during any of my 6,000 grocery store visits each month. So, my highly sought after donut pan stayed in a dark cabinet, destined to never see the light of day.
Until this weekend. For some reason, the desire to make donuts came flooding back to me this weekend. So I made a special trip to the store to pick up a small container of buttermilk and some cake flour (just in case) and I got home and immediately started baking.
And the disappointment with the finished product was overwhelming. I'll attribute my donut making failure to three things:
- Not following my instincts.
- Being in a hurry.
Graham and I had an exciting day of raking leaves planned. He was outside raking while I was inside baking, and I felt guilty. So I rushed through the process, so I could join him sooner rather than later. If I hadn't been in a huge hurry, I might have pondered why there was no vanilla or almond extract in the recipe. I added blueberries to some of my donuts, and looking back, the almond extract would have been delicious in the blueberry ones. The blueberry ones were the only tasty ones, but I attribute their flavor more to the fresh blueberries and the quick powdered sugar glaze I whipped up than to the donuts themselves.
They were also really... white. Like, Edward Cullen white. And I know that the golden color of the delicious Krispy Kreme donuts we're used to in the south comes from frying them, but the color turned me off a little.
On a more positive note, the pan is very cool though. It's non-stick, has six regular sized donut cavities, they baked super fast and slid out really easy. I can't wait to use it again... with a much better recipe. Jamie over at My Baking Addiction posted one for mini donuts that I'm going to adapt for my larger pan. Every recipe she posts is amazing, so I can't wait to try this one out!
Baked Cake Donuts
(Recipe from Wilton; You can get the donut pan here.)
- 2 cups cake flour, sifted
- ¾ cup granulated sugar
- 2 tsp. baking powder
- ¼ tsp. ground nutmeg
- 1 tsp. salt
- ¾ cup buttermilk
- 2 eggs, lightly beaten
- 2 tbsp. butter, melted
- Preheat oven to 425*F. Spray doughnut pan with nonstick cooking spray.
- In a large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup approx. 2/3 full.
- Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish doughnut with sugar topping or glaze of your choice.