Saturday, September 4, 2010

Sweet Saturday

Okay, first let me apologize for being MIA this week. It's been so crazy this week and I have been absolutely exhausted that I just haven't had a chance to keep up with everything. That being said, I made you something today. Let me begin by saying for the past three months I have pined over a donut baking pan. I saw one on another blog and wanted it so badly. I finally went out yesterday and bought one. So, today I have cake donuts to bribe you into forgiving me.

I tried the recipe that came with the pan and well, it wasn't as sweet as I wanted so I scoured a couple of sites to find one that was just perfect for you.

Baked Cake Donuts
1 cup sugar
1 large egg
1/4 cup oil (vegetable or canola)
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon

Preheat oven to 350 degrees and prepare donut panwith non-stick cooking spray, if you don't have a donut you can use a muffin pan.
In a large bowl, beat sugar and egg together until creamy and light-colored. Add oil, milk, and vanilla and mix well.
In a medium bowl, mix flour, baking powder, salt, and nutmeg.
Slowly add flour mixture into egg mixture until well combined.
Fill donut pan about 2/3rd way full or the muffin pan about 3/4 full and bake for 10 minutes for donuts or 15 minutes for muffins, or until a toothpick comes out mostly clean.
Do not overcook! You want a nice, dense, moist cake.

Powdered donuts: While donuts are still warm to the touch, remove from tins and immediately roll the crust with powdered sugar, until it is well coated. Dust the tops with sugar as well.

Sugared donuts: Using a pastry brush, coat each donut with a thin layer of melted butter. Roll each buttered donut in the cinnamon/sugar mixture. (Perform this step immediately before serving. If the butter and sugar cool for too long, it will make more of a “crust” on the donut)

Jelly filled donuts: Layer the donuts. Put in about 1/3 then a ring of jelly then another 1/3 of the batter.

Icing donuts: Mix one cup of confectioners sugar with two table spoons of HOT water. Dip the donut into the icing.

I made chocolate ones and they tasted more like a chocolate bread, so I still need to find a good recipe for those. These were actually so much easier than I ever imagined. You can leave the plain, sugar them or decorate any way you want. They keep for several days but I'm doubting they will be around that long. Now...don't you forgive me? Let's always be friends. Have another donut. 


Becky said...

Deee-licious. Now I'm starving!

Becky said...

Sounds reasonably doable! Now we just have to work on living closer so we can really share!

giddy99 said...

Good for you! I've been coveting one of those pans, too, for a long time. :)

TroubleT said...