**This post is from earlier this year but since the holidays are right around the corner I thought I would post again! These are too good not to repost! Enjoy!
I just love when I’m bored and decide to just whip up something and test out some recipes. I love it even more when they come out surprisingly tasting more pleasurable than I had originally imagined. For some reason today I have been in an unpleasant mood and I couldn’t put my finger on it. When something is bothering me I usually do linger around the kitchen looking for something to bake to take my mind off things. Well today I had happened to be going through my cabinets and noticed I hadn’t used my Wilton Doughnut Pan in a while so decided to use it. I mean who doesn’t love donuts right?
EXAAAAACTLY! I had originally wanted to do something Easter themed but decided against it as I wanted something quick. So I made up a quick donut batter to bake. Excuse if the weight measurements are a bit off! INGREDIENTS:
- Cake Flour – 2 cups – 200g – 473ml
- Granulated Sugar – 3/4 cup – 108g – 175ml –
- Baking Powder – 2 teaspoon – 9g – 15ml
- Salt – 1/2 teaspoon – 3g
- Buttermilk – 3/4 cup – 6.5oz
- Pure Peppermint Extract – 1-2 teaspoon
- Eggs lightly beaten – 2 large eggs
- Butter (melted) – 2 tablespoons – 30 ml
- Sweetened Condensed Milk – 1/4 cup – 3oz – 50ml
- Seeds from one Vanilla Bean
- Gel Paste Food coloring (red & white)
Preheat oven to 425°F. Spray donut pan with nonstick cooking spray. In large mixing bowl, sift together all cake flour, sugar, baking powder and salt. Add buttermilk, sweetened condensed milk, eggs, peppermint extract, vanilla seeds and butter and beat until just combined. I divided the batter into 2 bowls and colored them with food coloring gels, soft pink & white (couldn’t find my red I seriously need to get organized). I used a spoon to pour each colored batter into separate small sandwich bags and cut a small hole from the corners. Just alternate between piping the red and white batter. Bake 4-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing.
I finished the donuts with a glaze simply made of unsweetened almond milk, powdered sugar, and a little melted butter and vanilla extract. I also chopped and roasted some pecans (I poured a bit of pure honey over them before I roasted them). Dip the donuts in the glaze and pour the pecans over the donuts followed by another coat of the glaze!