Friday, December 24, 2010

Baked Cake Donuts with Chocolate Glaze

Shortly after my last effort with the yeasted baked donuts, I got my donut pans, all the way from America. Perfectly round cavities, large and small, to make the perfect baked donut. To put them to use, this past Tuesday, my in day and usual baking day, I whipped up a batch of these cake donuts from the Doughnut book, my new authority on donuts. (I reallllly wish I had a means to fry donuts, because the variations are all so tempting but most dont use the baked donut base recipes. You're bound to fail if you bake something meant to be fried... Trust me, I know.) I can't tell you how easily this recipe came together. The batter whipped up in just a few minutes and baked in about the same time. While the donuts were baking, I threw together the chocolate glaze, which was deeply chocolately and satiny. The dipping was quite fun- I felt so professional!! I double glazed just because I had a lot extra and didnt want too much waste. The lucky eaters of the six donuts really liked them and even went back to double dip in the yummy glaze. I sort of felt like I was pulling the wool over their eyes by giving them donut shaped cake, but no one really complained. Points for being healthful, anyone? I considered throwing on some sprinkles as a real throwback to my childhood, but I decided against it. Maybe next time. Just look at those donuts, though. Arent they picture perfect?!

Baked Cake Donuts with Chocolate Glaze
adapted from Doughnuts

3/4 cup plus 1 tbsp flour
1/4 cup whole wheat flour
1 tsp baking powder
1/3 cup sugar
1/2 tsp freshly ground nutmeg
1/2 tsp salt
2 tbsp vegetable shortening
1/4 cup soy milk
1/4 cup plain yogurt
1 tsp vanilla
1 egg, beaten

1 1/2 cups powdered sugar
4 tbsp Dutch process cocoa powder
2 tbsp soy milk
2 tsp vanilla

Preheat your oven to 350. Lightly grease a six cavity donut pan.
Place the flours, and baking powder in a bowl. Whisk in the sugar, nutmeg and salt. Rub in the shortening with your fingers as you would for a pie crust. Add the milk, yogurt, vanilla and egg and stir until just combined.
Here is the finished batter.
Spoon the batter into a piping back and pipe the batter into the cavities. The piping back isnt a must, it's just neater.
Bake until light golden brown, about six to ten minutes. Allow to cool for three minutes.
Turn them out onto a rack to cool. They should slip right out.
 For the glaze, mix all of the ingredients together to form a smooth pourable glaze.
Dip the donuts in the glaze and place on a rack set over parchment to catch any drips. Double glaze if desired.

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