Donuts are probably the least likely thing that are on my “top ten desserts to make” list. Why? Because way back in the summer, my future daughter-in-law and I tried to make them as part of one of our “fun to do but absolutely not necessary baking projects”.
It actually bothered me and since I like a challenge, I tried making these again but not without the help of my idol Ina Garten. I honestly don’t think I have EVER, and I mean EVER, made one of her recipes that wasn’t a success. Most likely because she is a queen in the kitchen and knows what the heck she’s doing – AND she puts butter in everything, so how can you go wrong? You can’t.
Now, looking at these pics you are going to say ….woah…..these turned out really nice. Truth? Half of them stuck to the pan. Why? Because I got lazy. The reason the first batch stuck was due to the fact that I sprayed the donut pans with a non-stick coconut oil to keep them SOMEWHAT healthy. I have no idea why because, frankly, even though these are baked, they are the furthest thing from healthy. Oh wait. Maybe they are….the icing sugar had a clementine in it and fruit is good for you.
Buy a spray that works to release these suckers. The best ones are Bakers Joy and Wilton Bake Easy. They are available in most stores and online at Amazon.com and worth their weight in non-stick GOLD.
And buy one or two of these pans.
Back to the donuts. I made them. I dipped them and then this happened.
Is this not the most stunning “mess” ever?
- Baking spray with flour, such as Baker's Joy or Wilton's Bake Easy
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1¼ cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- Icing Flavours:
- Caramel Clementine
- Salted Milk Chocolate Caramel
- 4½ cups of icing sugar
- Juice from 1 small clementine or blood orange
- 3 tablespoons salted caramel sauce (homemade or store bought)
- 1 tablespoon pure maple syrup
- 3 teaspoons vanilla extract
- 3 tablespoons Hershey's Chocolate Fudge Topping
- 3 - 6 tablespoons whole milk
- ½ cup crushed pistachio nuts
- pinch of sea salt
- Preheat the oven to 350F. Spray 2 doughnut pans well with Bakers Joy or Wilton Bake Easy.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the donuts out onto a sheet pan.
- For the icing:
- Divide icing sugar into 3 separate bowls (1½ cups in each)
- In bowl #1 - mix in clementine juice and 1½ tbls caramel sauce with 1 tsp vanilla and 1 tbls milk
- In bowl # 2 - mix maple syrup with 1 tsp vanilla and 1 tbls milk
- In bowl #3 - mix chocolate fudge topping and 1½ tbls caramel sauce with 1 tsp vanilla and 1 tbls milk
- With all three bowls, add additional milk until you get a nice, not too drippy consistency. You want the icing to stick to the donut.
- Dip cooled donuts into icing, place on rack, garnish with crushed pistachio nuts. Garnish the chocolate donuts with a pinch of sea salt.