Hosting a New Year’s sleepover. It’s been awhile since I’ve made doughnuts, last time was for a softball game early morning. This recipe is super easy, and you can decide what topping, go chocolate, go cinnamon-sugar, whatever. So good, not fried, delicious. This Wilton doughnut pan cuts the calories way down.
Recipe (for 6 doughnuts):
3/4 cup plus 1 tablespoon (120 grams) all-purpose flour
1/4 cup (30 grams) whole wheat pastry flour
1 teaspoon baking powder
1/3 cup (75 grams) superfine sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 tablespoons (1 ounce) unsalted butter or vegetable shortening
1/4 cup whole milk, scalded
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 egg, beaten
Preheat the oven to 350°F.
Lightly grease doughnut pan (I use Trader Joe’s coconut oil spray).
Sift the flours and baking powder together into a large bowl or the bowl of a mixer.
Whisk in the sugar, nutmeg, and salt.
Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed.
Add the milk, yogurt, vanilla, and egg and stir until just combined.
Do not overmix or your doughnuts may be rubbery.
Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear.
Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes.
Let cool slightly before removing from pan. Glaze as desired.
Hat tip, Epicurious.
Easy Chocolate Glaze
1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk or water
2 teaspoons pure vanilla extract.
In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
Dip doughnuts in chocolate glaze and let rest to harden slightly.