Wednesday, January 11, 2012

Cake Doughnuts

There are two types of doughnuts. Well, I'm sure there are more than two types. But I like to be dramatic. Anyway, were was I? Oh yes. Doughnuts.

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The majority of treats you pick up at the local DD or Timmy Hos are the original: A soft, buttery, flaky yeast-based doughnut that is usually ring shaped or jelly/cream-filled. This includes those long johns and our beloved Tim Bits (sorry, America, you wouldn't understand). A lot of doughnut snobs say that this is the end all be all. I disagree.

The second type of doughnut is sort of like that weird cousin you have on your facebook: They claim to be part of your family, but nobody really knows how they're related to you. The cake doughnut is an odd one. It's not really a doughnut by usual standards - meaning no yeast, no deep frying. Yes, it can be shaped in that iconic ring, but is it really a wolves in sheep's clothing?

I will admit, I am fan of the cake doughnut. I even prefer them over their fried brethren. I have always thought they have more overall taste and substance. Yes, a yeast doughnut soft, buttery, and flaky. But that's about it. The rest of the taste usually depends on what it's dipped or rolled in. A cake doughnut can be so much more - it takes to extracts, flavourings, and spices especially well, and it's amazingly easy to add extra ingredients within the batter. Yeast doughnuts are also too finicky for my taste. Plus, deep frying them is always a bit of a greasy pain.

Even if you've been a yeast doughnut fan for a while, you need to try these simple little treats. They may be mini, but they definitely can take you to your doughnut happy place.

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Mini Baked Doughnuts
adapted from swEEts by e

Makes about three dozen mini doughnuts

1 cup flour
1/4 cups + 2 Tablespoons sugar
1 tsp baking powder
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon espresso powder
1/2 teaspoon salt
1/4 cup + 2 Tablespoons buttermilk
1 egg
1 teaspoon vanilla extract
1 Tablespoon melted butter
Extra butter (for the doughnut pans)

1) Preheat your oven to 325 degrees. Butter up your mini doughnut pan and set aside. In a large bowl, whisk together all your dry ingredients: flour, sugar, baking powder, nutmeg, cloves,cinnamon, espresso powder, and salt. Pour in your wet ingredients - buttermilk, egg, vanilla, and melted butter - and mix lightly with a wooden spoon until your batter just until it comes together.

2) Put your batter in a piping bag and pipe it into each one of your mini doughnut cups. Bake for about 10 minutes, or until your doughnuts are nice and golden. Cool before glazing.

Chocolate Glaze
1/2 cup confectioner's sugar
2 Tablespoons cocoa powder
1 Tablespoon milk
Lots of sprinkles

1) Place the sugar, cocoa powder, and milk in a bowl and whisk well until you have no more lumps. Dip the back of a spoon in it and make sure that it leaves a nice thick cover - if not, add a couple of tablespoons more confectioner's sugar. Dip the tops of your cooled doughnuts, place on wax paper, sprinkle with sprinkles, then let the glaze set. Enjoy


S.V. said...

I love all doughnuts. I am not biased they all hold a special place in my heart. I like them fried I like them cakey just as long as I get one I'm happy. :) This doughnut looks yummy!!! I just got a doughnut pan although not mini but looks like it's time to break it in.

Lora said...

I was looking for a good cake doughnut recipe. Thaaank you! These look delectable and why does making them mini make them even more irresistible?

TinaRBK said...

I am terrible at the fried donuts, but maybe that is a good thing because there is a healthier way to go which is baking them like you did here. This recipe does look well worth trying and is a reminder that I need to get a donut pan. Delicious post!

Unknown said...

I want a doughtnut pan!!! These looks so amazing and in answer to your question on my little teeny weeeny blog.. NO CLUE! hugs!

Ally said...

I love your combination of spices & espresso! These sound incredible.

Unknown said...

I also prefer cake doughnuts. They're just awesome!! I love this recipe and I will have to give it a try.

Unknown said...

Thank you for the tip..xoxox

Symbol said...

Hey, I just wanted to note that cake donuts are called "cake" donuts because they are made from a cake-like (unyeasted) batter rather than a yeasted dough. They are still donuts because they are, in fact, deep fried. The cake-type batter doesn't need to be fried for as long as yeasted dough, but it is still fried.
Some people have adapted various donut recipes for home baking, but technically at that point they become a donut-shaped/flavoured cake rather than an actual donut since one of the defining characteristics of donuts is that they *are* deep fried. Just sayin'...

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