Food blogging is not always glamorous. As much as I look forward to trying out a new recipe, I also know there will be a sinkful of dishes ready to greet me at the end of it all. I use the dishwashing time to quiet my mind. Sometimes this is thinking about the next recipe I am going to tackle, what is for dinner hours from now or when ‘Call the Midwife’ starts up again. As you know I am no stranger to donuts as you can see here, here or here. I try to stay away from the fantastic raised, fried glazed donuts these days yet that does not necessarily mean I do not want to eat them. Enter: my quest for a(nother) glazed donut recipe.
This recipe is from the Fauxmartha. I adore this website and you should too. Why? Well, beautiful recipes, paired with gorgeous photos lead me to believe I, too, can re-create her recipes in my kitchen!
Once upon a time I was gifted a sifter. A fine mesh strainer and a bowl would work here too…but I had the gadget and I was not afraid to use it. There is white whole wheat flour (King Arthur Flour, mind you) in that sifted mixture above. See, we are on our way towards a healthier donut! Heehee.
Buttermilk, a bit of melted butter, a small amount of sugar, a dash of
liquid gold maple syrup, and an egg…all whisked up.
Wet and dry ingredients get mixed together with a LIGHT hand. Do not overmix here…your donut dreams will turn into a nightmare which you simply cannot escape. (Side note: Did I tell you about the brand new airplane I was able to fly on courtesy of a canceled flight – people from my past (even some who have departed) and present all gathered in this lounge-type aircraft. The stewardesses were passing around drinks and hors d’oeuvres. Strange dreams? Check!)
I have found the easiest way to put the batter into the donut pan is the method above: scoop the batter into a large plastic bag, snip off the corner and voila…
You will have a bit more batter. I put a few dollops of batter into a mini muffin tin and passed them off as ‘donut holes’. Not my idea…but genius, nonetheless. The donuts bake quickly which is just enough time to get your glaze started.
After the donuts have cooled down a bit it is one big dunking party….whatever that means.
After the donut glaze dries and hardens up a bit it is time for eating (if you can wait that long). Or just act like a kid, dig in early and lick your fingers clean – not that I would know! I shot this next photo during the drying phase.
And this was waiting on the side for me to finish this photo shoot…
Food blogging is not always glamorous!
- Recipe slightly adapted from The Fauxmartha
- For the donut batter:
- 1/3 Cup + 1 Tablespoon buttermilk
- 3 tbsp. unsalted butter, melted
- 1/2 c. unbleached all-purpose flour
- 1/4 c. white whole wheat flour
- 1/4 c. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/8 tsp. nutmeg, freshly ground if possible
- 1/4 c. sugar
- 2 tbsp. maple syrup
- 1 large egg
- For the glaze:
- 3/4 c. powdered sugar
- 3 tbsp. half & half (or milk)
- dash of sea salt
- Spray the donut baking pan and mini muffin tin with nonstick baking spray. Preheat the oven to 400*.
- Sift together the all purpose flour, white whole wheat flour, cocoa powder, baking soda, sea salt and freshly ground nutmeg.
- In a small bowl melt the butter and cool slightly. Whisk together the cooled butter, sugar, maple syrup, and egg. Add in the buttermilk and mix until well combined.
- Add the dry ingredients all at once to the wet ingredients and gently incorporate until just barely mixed.
- Scoop the batter into a large plastic bag, filling up one corner of the bag. Cut the tip of the corner off and pipe the batter into the donut pan, filling 2/3 of the way. With the remaining batter, pipe in some donut batter into the prepared muffin tin, again filling 2/3 of the way.
- In the preheated oven bake the donuts and donut holes for 7 minutes. Let the donuts/ donut holes cool for a few minutes before turning them onto a baking rack. Let cool for 15-20 minutes before glazing.
- For the glaze: in a wide bottomed bowl whisk together the confectioners sugar, half & half and sea salt.
- Dunk the cooled donut into the glaze and flip to glaze the other side. Set on a cooling rack (with parchment paper below to catch any drips) to dry completely.
- To store, loosely cover the donuts with wrap. I made half the glaze one day to glaze half the batch and glazed the other half the next day as it took us 2 days to get through these donuts. This is known as WILLPOWER! Enjoy!