4/27/10

doughnuts...donuts...OH WOW!






we really miss donuts! the ones we like the best have an ingredients list as long as my arm and it seems it gets worse every time i crack and go ahead and buy some for the kids (and myself). the even stranger part is they seem to taste worse and worse with each visit, but the memory of donuts is so clear, i still keep giving in and buying them anyway...well NO MORE! yesterday i asked hubby to take me shopping for some ingredients to start learning how to make my own. i tried an old fashioned fried, cake-donut recipe first and it was messy, difficult to control the size and shape of the donuts and quite frankly, a bit rich for my taste. i was looking for something more like the hostess cake variety or the cake donuts you get at the local market or bakery. then cruisin' around, a friend from FB (thanks rachel) showed me some baked cake-donut recipes and i decided to give them a try. only problem, i don't have donut pans...hmmm...well what about donut holes? i have mini muffin tins, so i thought i'd try that. we've spent the afternoon, making donuts and ganache (glaze) and breaking my diet and lovin' every minute of it. i just had to share.

Family Circle magazine must get credit for the donut recipe, but i like to post everything in one place for convenience and just in case they decide they don't want to post it any longer. *wink*


CAKE DONUTS (doughnuts)

*1 1/4 cup flour
for chocolate donuts, substitute 1/4 cup cocoa powder for 1/4 cup of the flour
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*1/2 cup sour milk, buttermilk or milk/vinegar combo
*1/3 cup packed brown sugar
for chocolate donuts, increase to 1/2 cup packed brown sugar
*1 egg
*4 teaspoons melted butter
*1 teaspoon vanilla extract

1. preheat oven to 325 degrees.
2. grease muffin pans with butter or coconut oil.
3. whisk flour, baking soda and salt together in a bowl and set aside.
4. in another bowl, whisk together remaining ingredients until smooth.

5. add in flour mixture and incorporate well. batter will be sticky.

6. spoon batter into muffin cups approx 1/2 to 2/3 full.







7. bake for 13 minutes or until muffin springs back when lightly touched.

makes approximately 6 donuts or 24 donut holes (muffins).
8. cool for a couple of minutes and remove from cups.
a butter knife and my fingers were enough to gently work these lose from the pan.
9. set aside to cool more while you make your frosting.






i wanted something that would emulate the frosting at the bakeries and i stumbled across a ganache recipe that caught my eye. i tried it and it's messy and sticky and gooey and so tremendously delicious, i can't imagine that we'll ever be tempted to get donuts at the store again.

GANACHE from http://www.wasabimon.com/archive/easy-chocolate-ganache-recipe/

*6 oz (1 cup or 1/2 bag) of chocolate chips (i think hubby chose dark for ours.)
*1/2 cup (4 oz) heavy whipping cream
*1 tablespoon butter
*1/4 teaspoon vanilla

1. pour chocolate into stainless steel mixing bowl.
2. pour remaining ingredients into small sauce pan on medium heat.
3. constantly stirring, heat until almost boiling (approx 180 degrees)
4. remove from heat and add to chocolate in bowl.
5. whisk together until smooth.

6. dip donut muffins upside-down into granache until coated as desired.

7. place on tray or in container to set.
glaze will remain sticky, but it shouldn't run.

1 remarks: on "doughnuts...donuts...OH WOW!"

cowgal jazzy said...

I'm going to make these from now on this is so easy I haven't realized homecooking from scratch can be easy and I'm finding that out more and more each day.

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