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!
- 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.