Hostess Lori of "Butter Me Up" gave us not one, but four donut recipes to use for this month's Daring Bakers' challenge. And she let us play with any flavors we wanted. With so much freedom you'd think that I could've completed the challenge as asked. But I did not.
Yes, I made donuts. But instead of deep frying my donuts, I baked my donuts. My baked donuts looked like donuts, but they didn't really taste like donuts. I mean, they tasted good, but they were not donuts. I really don't think you can call it a donut unless it's been fried. And for my baked donuts I didn't even use one of the four DB recipes provided. I used a recipe from the back of the baked donut pan that I bought. I'm a bad Daring Baker.
But I had an excuse. I just got back from a 10-day trip to the United Kingdom and I didn’t want to deal with deep frying anything in a vat of hot oil. I just wanted to eat a huge flavorful carne asada burrito at my favorite taqueria. I just wanted to go to the farmers' market and get some much needed vegetables and fruit. I just wanted to cuddle with my cat and get over the jet-lag. I just wanted to watch the SF Giants make it to the World Series. :) That's my story and I'm sticking to it.
Blog-checking lines: The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
To see the recipes provided by Lori for the challenge, just click here.
(adapted from the recipe that came with the Wilton donut pan)
(makes 12 donuts)
2 cups cake flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
2/3 cup buttermilk
2 large eggs, lightly beaten
5 tbsp unsalted butter, melted and cooled slightly
Preheat oven to 425°F. Spray Wilton donut pan with nonstick cooking spray.
In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter and beat until just combined. Fill each donut cup of the Wilton donut pan approximately 2/3 full.
Bake 7–9 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish donuts with glaze. Donuts are best served fresh.
1 cup powdered sugar
3 tbsp maple syrup
1/2 tsp vanilla extract
In small bowl, stir together sugar, maple syrup and vanilla extract until sugar is completely dissolved. If glaze is too thick, mix in a few drops of water until the consistency is to your liking. Use immediately to glaze donuts.