Every birthday needs CAKE. But I am always trying to be creative... so this year instead of cake Jaxon had homemade cake doughnuts at this party. we went with doughnuts to keep with the swimming theme. I thought they looked like Inner Tubes! They are super simple because I have a doughnut maker (thanks mom!) I love that gadget! I made two kinds for the party; a vanilla doughnut with a mint chocolate truffle glaze and a chocolate doughnut with a Raspberry chocolate glaze.
Here is the recipes;
Basic Vanilla Doughnut
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
9 Tbsp butter, melted
3/4 cup Milk
1 egg
1 tsp vanilla
1)Preheat doughnut maker (if you have one... if not the next recipe tells you how to do it with out one)
2) Combine dry ingredients in a large bowl. Make a well in the center. Whisk in the butter, milk, vanilla and egg until mixture forms a smooth batter.
3) Scoop into doughnut wells and cook for 10 minutes or until golden brown.
I got the chocolate doughnut recipe online from Handle the Heat.
Baked Chocolate Cake DoughnutsFrom Lara Ferroni Yield - About a half dozen Note from Lara: It may seem strange to add nutmeg to a chocolate recipe, but nutmeg is the key to a recognizable doughnut flavor. It’s fine to leave it out, but your doughnuts may taste a bit more like chocolate cupcakes.
1 cup all purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine grain salt
2 tablespoons unsalted butter or coconut oil
1/4 cup buttermilk
1/4 cup yogurt
1 teaspoon vanilla extract
1 large egg
Chocolate glaze (see below)
1. Lightly grease a doughnut (or muffin) tin and preheat the oven to 350 degrees F.2. Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.3. Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.4. Fill a ziploc bag with the batter, cut an opening in one corner, and pipe the batter into each cup 1/2 to 3/4 full. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.5. Bake for 8-10 minutes, until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.Chocolate GlazeFrom Alton Brown
1/4 cup unsalted butter (4 tablespoons)
4 tablespoons whole milk, warmed
1/2 tablespoon light corn syrup
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, chopped
1 cup confectioners' sugar, sifted
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
***In order to make the chocolate glaze different flavours I simple used different flavours of Kisses instead of the bittersweet chocolate. It worked great!!!
Here is the recipes;
Basic Vanilla Doughnut
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
9 Tbsp butter, melted
3/4 cup Milk
1 egg
1 tsp vanilla
1)Preheat doughnut maker (if you have one... if not the next recipe tells you how to do it with out one)
2) Combine dry ingredients in a large bowl. Make a well in the center. Whisk in the butter, milk, vanilla and egg until mixture forms a smooth batter.
3) Scoop into doughnut wells and cook for 10 minutes or until golden brown.
I got the chocolate doughnut recipe online from Handle the Heat.
Baked Chocolate Cake DoughnutsFrom Lara Ferroni Yield - About a half dozen Note from Lara: It may seem strange to add nutmeg to a chocolate recipe, but nutmeg is the key to a recognizable doughnut flavor. It’s fine to leave it out, but your doughnuts may taste a bit more like chocolate cupcakes.
1 cup all purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine grain salt
2 tablespoons unsalted butter or coconut oil
1/4 cup buttermilk
1/4 cup yogurt
1 teaspoon vanilla extract
1 large egg
Chocolate glaze (see below)
1. Lightly grease a doughnut (or muffin) tin and preheat the oven to 350 degrees F.2. Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.3. Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.4. Fill a ziploc bag with the batter, cut an opening in one corner, and pipe the batter into each cup 1/2 to 3/4 full. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.5. Bake for 8-10 minutes, until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.Chocolate GlazeFrom Alton Brown
1/4 cup unsalted butter (4 tablespoons)
4 tablespoons whole milk, warmed
1/2 tablespoon light corn syrup
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, chopped
1 cup confectioners' sugar, sifted
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
***In order to make the chocolate glaze different flavours I simple used different flavours of Kisses instead of the bittersweet chocolate. It worked great!!!
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