Whether it’s your best friend, a coworker, or your significant other, when you spend large amounts of time with someone eventually you may start to notice yourself picking up their tendencies, habits, or catch phrases.
It’s this rubbing off that has lead to me craving all things salty when I want to indulge (got it from my hubby). Gimme the crackers and chips please.
Ironically, when we were dating I was the one with the sweet tooth. Over time we’ve pretty much made a complete swap. More and more I’ll hear my hubby ask things like – “Do we have any chocolate?” or “Do we have stuff to make cookies?”
So I wasn’t surprised when he recently requested a donut recipe.
I was happy to indulge him because it’s been a long time since I’ve made donuts and my sweet tooth isn’t entirely gone. :)
I got his input on the flavor and we decided on a classic cake donut. You can always count on a classic donut flavor to satisfy your craving.
These donuts are really simple and bake in no time. I have a mini donut pan so this recipe will work for either a mini 12 donut pan or a 6 donut pan. Just add a little extra baking time for a 6 donut pan. Also, I’ve found the easiest way to fill the pan is by piping the dough into the pan using a ziplock bag with a corner cut off.
Baked Cake Donuts
Need: 1 6 or 12 donut pan and 1 sandwich or quart size ziplock bag
For the donuts:
- 1 c. all purpose flour
- 1/3 c. sugar
- 1/2 t. baking powder
- 1/2 t. salt
- 1/4 t. ground nutmeg
- 1/3 c. buttermilk (or 1/3 c. milk + 1/4 t. vinegar, let it set for a few minutes)
- 1 egg, beaten
- 1 T. butter, melted
For the glaze:
- 2 c. powdered sugar
- dash of vanilla (about 1/4 t.)
- pinch of salt
- 1 T. butter, melted
- about 2 T. milk
Preheat oven to 425º and grease a donut pan. In a small mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg. In a small bowl or liquid measuring cup, combine the buttermilk, egg, and butter. Add the wet ingredients to the dry ingredients, stirring just until combined. Don’t over-mix. Spoon the dough into a ziplock bag and cut off one of the bottom corners. Pipe the dough into the doughnut pan. Bake the doughnuts for 6-9 minutes (6-7 minutes for 12; 7-9 minutes for 6). While the donuts are baking, mix the ingredients for the glaze. The glaze should be thick enough to coat but still fairly runny. Add more milk if needed. Let the donuts cool when they are done baking, then dunk each one in the glaze until they are completely coated.