Frankendoughnuts

We're nuts for our new doughnut pan. My daughter begs me for doughnuts constantly. It's like having a mini Homer Simpson around. 

The answer is usually no, because doughnuts are generally horrible for you. 

So we've been particularly intrigued by the doughnut pans popping up in the baking sections of stores. We gave in. I now have one more kitchen item to make my boyfriend miserable. But the sweet, sweet doughnuts ease the pain. 

For our first stab at making doughnuts, we chose this recipe: http://www.loveveggiesandyoga.com/2011/11/baked-vanilla-donuts-with-vanilla-glaze.html

We made a different glaze, which can be found here: http://www.sprinklebakes.com/2010/08/vanilla-bean-baby-doughnuts.html

So here's the lowdown. I used a regular size doughnut pan, not a mini-doughnut pan. This recipe only made about nine doughnuts. 

Preheat the oven to 325 degrees. Spray the doughnut pan with nonstick spray (I like the baking version with flour).

Ingredients:

2 c. all-purpose flour

3/4 c. white sugar (I used baking sugar, which is a smaller granule)

2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. salt

3/4 c. buttermilk (seems to make everything a little better)

2 egg

1 tsp. vanilla extract (non-alcohol version, tastes better)

2 tbsp. butter, melted

In a large bowl, mix all dry ingredients (flour, sugar, baking powder, cinnamon and salt).

In another bowl (I put it directly into my stand mixer bowl), combine the buttermilk, eggs, vanilla and melted butter on the low speed setting. 

Add dry ingredients to the wet and continue to mix on low speed just until combined. 

Out of the oven

You can use a pastry bag to fill the doughnut pan, but I used a big zipper baggy with a corner cut off, which is admittedly much messier. You can also use a spoon, which might get even messier. 

Bake about 10 minutes. Doughnuts should spring back when given a little touch. 

Doughnuts should cool for about five minutes before you remove them from the pan. Then place on a cooling rack. 

For the glaze:

1 c. powdered sugar

1 tbsp. milk

1/2 tsp. vanilla extract

food coloring of your choice (we chose neon green for Halloween)

Sprinkles (we chose white ghosts, and orange and black pumpkins)

In a small bowl, stir together all ingredients except the food coloring and sprinkles. Once you get the right consistency, add a couple of drops of food coloring at a time until you get the color you're looking for. Don't leave any streakiness. Keep stirring if there are still dark streaks in it. 

Now glaze your doughnuts, and sprinkle. I put a layer of wax paper under the cooling rack and did the sprinkles and glaze on that, then after just threw away the wax paper. 

The family liked the Frankendoughnuts. They're not quite as indulgent as the fried kind, admittedly, but they're yummy. They're more like cupcake doughnuts, which, well is pretty tasty anyway.