Can you handle another sprinkle-filled post? I really wasn’t planning on topping these doughnuts with colorful sprinkles, but once I dipped them in a luscious glaze, they practically begged for some. And I just wasn’t tough enough to say no. Now that I am looking at these doughnuts, I am more than glad I grabbed a handful of rainbows. Never say no to sprinkles – lesson learned.
Doughnuts are one of my favorite breakfast items, snacks, and desserts. I love their versatility. I guess you could say I am somewhat obsessed. Always have been. It’s the one thing I could never say no to – my kryptonite, if you will.
Since I am such a doughnut fan, I was extremely hesitant to trying a baked version. I thought it sounded well in theory, but didn’t think they would satisfy as much as the “real” thing. Boy, am I ever glad to tell you how wrong I was. I am positive I’ve never been more surprised or more elated when my misconceived notions were shattered in our small MN kitchen. If you haven’t already, you have got to try these!
They taste so much like my favorite cake doughnuts from our local bakery. You won’t be able to stop sinking your teeth into these cakey, soft and wonderfully moist doughnuts. And they really couldn’t be easier to prepare. You do need a doughnut pan when making these. If you’ve been on the fence about buying one, let me tell you it’s so worth it! I borrowed one from one of my dear friends and will definitely be the proud owner of my own pan VERY soon.
It is incredible what you can produce in the comfort of your own kitchen. As we were hit by another snow storm this past Saturday, I braced for a long day of cabin fever, but was quickly consoled when I whipped up a batch of these doughnuts. The best part? They take almost no time to make - a cinch to prepare. And the glaze is mind-boggling. Once you dunk your doughnuts into it, you will need to dust them with sprinkles immediately. The glaze sets up super fast and cracks with every bite just like the ones you get at the bakery. They are so perfect! I am not lying when I tell you that you can have freshly baked doughnuts within 30 minutes, from start to finish. Crazy, I know.
I want to talk about the glaze a little bit more. It changed my culinary life. First, I started with my standard white glaze that uses powdered sugar, milk, and a dash of vanilla. You heat those three in a small saucepan until glaze is warm and start dipping as many doughnuts as you like into the warm topping. Once you’re done, you return the mixture to low heat and add a couple of tablespoons of melted chocolate and cocoa powder and start dipping the rest of your doughnuts. The heating process is what causes the “cracking”. A fabulous tip that I learned from Alton Brown!
I am more than smitten!
If you make only one thing this week, let this recipe be it! Hope you have a great start to your week, friends!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 2 eggs, at room temperature
- 1 tablespoon shortening
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 1/2 cups confectioners' sugar
- 1/4 cup milk
- 1/2/ teaspoon vanilla
- 3 tablespoons semi-sweet chocolate chips, melted
- 1 tablespoon cocoa powder (I used special dark)
- sprinkles, optional
- Preheat oven to 325 degrees F. Spray a doughnut pan with nonstick cooking spray and set aside.
- 1. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- 2. In the bowl of your stand mixer cream together sugar, eggs, and shortening. Add milk and vanilla extract.
- 3. Once wet ingredients are combined, slowly add dry ingredients and mix until fully incorporated. Add nutmeg and cinnamon. Stir to combine.
- 4. Spoon batter into a medium-sized Ziploc bag and seal. Cut off one corner of the bag and fill each doughnut cup 3/4 full. Place into the preheated oven and bake for 12-14 minutes or until doughnuts are slightly golden. Remove from oven and let rest in the doughnut pan for 5 minutes or until slightly cooled. Invert doughnuts onto a wire rack and continue to cool.
- 5. Meanwhile, prepare glaze. In a small saucepan over medium-low heat, whisk together confectioners' sugar, milk, and vanilla. Glaze should be heated through, but doesn't need to come to a boil. Remove from heat. Dip as many doughnuts as you like in the glaze and return to the wire rack. Immediately sprinkle with sprinkles.
- 6. Return glaze to the stove over medium-low heat and add melted chocolate chips. Stir to combine. Whisk in cocoa powder until smooth. Remove from heat. Dip remaining doughnuts into glaze, return to the wire rack and immediately place sprinkles on top. Doughnuts will be ready to eat as soon as glaze sets, about 3-5 minutes. Enjoy!
- Doughnuts are best when enjoyed on the same day, but can be stored at room temperature for up to 2 days.