I know, I know...how could I not love little fried rings of dough with mountains of sprinkles, and colorful glazes. I get it. I'm crazy.
There's just something about getting my hands covered in flakey glaze and gunk, reaching for a napkin and having everything stick to me, or the creamy centers exploding everywhere that I just can't look past. But to each his own I guess.
What's really funny is that the town where I'm from, actually has one of the best donut shops in the US, or at least according to Saveur Magazine. Bill's was where parents would grab breakfast for their kids after soccer games, or where high school kids would go to hangout at night to grab a cup of coffee and sweet treat.
But let's rewind a little bit.
So this post spawned from a work pot-luck announcement where my coworkers decided that it would be a good idea for us all to bring in something from our home towns. I couldn't think of anything but Bill's Donuts. Dayton is a huge foodie city, but not known for anything original. So I was at a loss. But also up for a challenge. If I was going to make donuts, I was going to do it my way, and they would be great.
So after researching a million different ways to make a donut less cumbersome, and more delicious, I came across cake donuts. I know they're nothing new to the world of food bloggers and bakers alike, but I wanted to give them a try. No oil, and I could control what kind of glaze and sprinkles I would be using, so I figured what the hell.
From a novice, there's a few helpful tips I learned along the way.
Do NOT fill the donut pan to the brim with batter. The donuts will rise too high, and look like giant blobs of mush. I neglected to take a photo of round one to show you, but close your eyes and just imagine little ugly lumps of batter. It wasn't pretty.
I just stuck with a simple glaze, and sprinkles so I could let the donut speak for itself. For something that's generally so heavy, I wanted the flavor to be on the lighter side; adding a few tablespoons of honey and lemon extract did the trick.
Are you guys donut lovers or haters? Any particular flavors you're fans of? Let me know in the comment section below! Thanks for reading!
Happy Friday everybody!
Honey & Lemon Cake Donuts
Makes 6 Donuts
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/3 cup granulated sugar
3 tablespoons unsalted butter
1/2 cup milk
2 teaspoons vanilla extract
1 teaspoon lemon extract
2 tablespoons honey
2 1/2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Preheat oven to 350 degrees
Spray donut pan with non stick spray and prepare pastry bag with tip and set aside
1. For donuts, combine all dry ingredients in standing mixer or large bowl with handheld mixer standing by. Whisk all wet ingredients in a separate bowl. In a small saucepan, melt butter down on low heat over your stove top. Let cool for 5 minutes.
2. With whisk attachment on mixer (or with your handheld mixer), on a low speed, add melted butter to dry ingredients. Then slowly add wet ingredients to the mixture, turning the speed up to medium.
3. Scoop batter into prepared pastry bag. Fill each donut mold and bake in oven for 10 minutes or until you can easily remove a toothpick. (It should take no longer than 10 minutes tops though.) Remove donuts from molds and set on wire rack to cool while you prepare the glaze.
4. In a medium saucepan on low heat, mix all glaze ingredients and whisk until the mixture begins to thicken. Once fully mixed, take each donut (which should be relatively cool by now), and dip them into the saucepan until their tops are covered. Remove and place back on wire rack for glaze to harden. Put sprinkles on after dunking immediately, if desired. Donuts should be cooled and glaze hardened in 20 minutes.