Monday, May 20, 2013

Baked doughnuts: Take 2

My hubby gave me a nifty baked doughnut pan for Christmas, and I've been experimenting with different doughnut recipes this winter and spring.  I've been in a bit of a baking rut lately.  Every time I try a new recipe, I make a mistake and mess it up.  The other day, I added baking soda to a cookie recipe, but when the cookies didn't spread, I figured out that I should have added baking powder. (Or maybe it was the other way around. I have a hard time keeping the two apart!)

Further proof of my baking rut: My doughnuts were missing their holes.  I filled the cups too much, but I hate wasting batter!

But even though my doughnuts were holeless, they turned out to be my favorite baked doughnut recipe so far.  I found the baked doughnut recipe on Shutterbean, if you want to check it out.  Instead of an extra large egg, I used a large egg, since that's what I have in my fridge, and it turned out terrific.

My husband requested chocolate frosting, so I used a recipe I found in an old copy of King Arthur Flour's Baking Sheet.  I'll include the recipe at the end of this post.

I had some leftover buttermilk and blueberries in my fridge, so I decided to mix up the same doughnut recipe but add blueberries.  Another good choice!  I topped the doughnuts with a lemon juice-powdered sugar glaze, which turned out a little too runny.  Next time, I'll try to mix up a thicker glaze.

And again, these doughnuts are missing the holes!  I hate wasting batter.

Here's the recipe for the chocolate glaze.  If you give these a try, let me know how they turn out for you.  Enjoy!


Chocolate glaze

  • 1/2 C. semisweet chocolate chips
  • 2 Tbls. butter
  • 1 Tbls. plus 1 tsp. light corn syrup
  • 1/4 tsp. vanilla extract

Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 C. glaze.

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