Posted on Tuesday, 9th November 2010 by Grace Massa Langlois
I was back to making doughnuts this weekend, but not just any doughnuts, Baked White Chocolate Cake Doughnuts with Vanilla Glaze. Unlike the Chocolate Glazed Doughnuts I made a little while back these doughnuts require no yeast, oil or deep-frying.
When I was in San Francisco a few weeks back I had the opportunity to visit one of my favourite kitchen stores, Sur La Table. I was like a kid in a candy store, so many things to see. Every time I walk into this store I feel like I am in kitchen heaven. I could easily have filled 2 baskets with items I’d like to take home with me.
One of the items that landed in my cart was a Wilton Mini Doughnut Pan. I was more than a bit skeptical. How could the texture of a baked doughnut match up to the amazing, classic deep-fried version? Well, it doesn’t!
But that doesn’t mean these mini doughnuts aren’t delicious, they’re just different. The texture is more like cake than doughnut.
The buttermilk adds flavour and it also helps to keep the doughnut moist. That being said, these are minis, and they can dry out rather quickly, they are at their best when served immediately. The nutmeg is essential and gives the doughnuts loads of flavour.
I love my new mini doughnut pan. Next time I plan on using the batter from the Sugar Donut Muffins recipe I tried a while back. The sugar donut muffins were so light and airy and extremely moist and I am hoping I have the same result in the mini doughnut pan.
The first batch I made went so quickly I made a second. A friend of mine sent a little inspiration my way, check back in a couple of days and see what I did with that second batch.
Baked White Chocolate Cake Doughnuts with Vanilla Glaze
- Baked White Chocolate Cake Doughnuts
- Vanilla Doughnut Glaze
- Assorted Sprinkles
Baked White Chocolate Cake Doughnuts
(Makes 36 mini cake doughnuts)
- 1¼ cups cake flour
- ½ cup sugar
- 1¼ teaspoons baking powder
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 large egg
- 1½ tablespoons butter, melted
- ½ teaspoon clear vanilla extract
- 4 ounces (100 g) white chocolate, melted
- Preheat oven to 425° F. Spray mini doughnut pan with non-stick cooking spray, set aside.
- Place the chocolate in a heatproof bowl set over a small saucepan of just simmering water and using a spatula stir until chocolate is melted and smooth, set aside to cool.
- Into a large bowl, using a fine-mesh sieve, sift together the flour, sugar, baking powder, nutmeg and salt. Whisk to combine.
- In a small bowl whisk together the buttermilk, egg, butter and vanilla.
- Add the buttermilk mixture to the flour mixture and whisk to just combine.
- Add the cooled chocolate and whisk to just combine.
- Place the doughnut batter into a large piping bag fitted with a small coupler and screw (no tip required). Pipe batter into doughnut pan. Tap doughnut pan lightly on counter.
- Bake until the tops of the doughnuts spring back when touched, about 4 to 6 minutes. Remove from oven and cool in doughnut pan on a wire rack for 5 minutes before removing (do not miss this step).
- Remove from pan and place on wire rack to cool completely.
- Finish the doughnuts with glaze and sprinkles.
Vanilla Doughnut Glaze
- ¼ cup milk
- 1 teaspoon clear vanilla extract
- 2 cups confectioners’ sugar, sifted
- Gel paste food colouring (if using)
- Warm the milk and vanilla in a medium saucepan set over low heat.
- Add the confectioners’ sugar and whisk slowly until well combined.
- If tinting glaze, using a toothpick, add a drop of gel paste at a time, whisking to combine well, until you’ve reach the desired colour.
- Remove from heat and set over a bowl of warm water (you may have to reheat over low heat occasionally).
- Dip doughnuts, one-at-a-time, in the glaze and set on a rack placed over a baking sheet. Decorate with sprinkles (if using) immediately.
- Repeat with remaining doughnuts. Let set 5 minutes before serving.
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Tags: after school treat, breakfast, brunch, chocolate cake, chocolate dessert, donuts, doughnuts, glaze, mini cakes, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes