Red Velvet Donuts

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INGREDIENTS:

Serves 24

  • 1 cup cake flour
  • 1 cup all-purpose flour
  • ¾ cup white sugar
  • 1 tablespoon cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon red gel food coloring, such as Wilton
  • 1 cup milk
  • 2 eggs
  • 4 tablespoons olive oil
  • 4 oz cream cheese
  • ⅓ cup powdered sugar
  • 3 – 4 tablespoons milk
  • Red sprinkles

METHOD:

  1. Preheat oven to 180C.
  2. Spray a donut baking pan with cooking spray and set aside.
  3. In a medium mixing bowl or batter bowl, add the flours, cocoa powder, sugar, baking powder, and salt.
  4. Mix until fluffy with a whisk.
  5. Add the milk, eggs, food coloring and olive oil and mix until just combined.
  6. Carefully pour into prepared baking pan.
  7. Bake for 9-12 minutes, or until the tops are no longer tacky.
  8. Turn out onto a wire rack and cool.
  9. For Icing:
  10. Combine all ingredients for icing in a microwave safe bowl.
  11. Microwave on high for 30 second intervals, stirring in-between heating.
  12. Heat until cream cheese melts and frosting is a runny consistency.
  13. Add additional milk if frosting becomes too thick.
  14. Dip the cooled donuts in the icing and sprinkle with candy sprinkles of your choice.
  15. Allow to rest for 5 minutes before serving.

Chocolate Glazed Baked Mini Donuts

Mini Donuts

Mini Donuts

INGREDIENTS:

Serves 8

  • 1 cup flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch of cinnamon
  • pinch of nutmeg
  • ¼ teaspoon salt
  • ½ cup brown sugar, divided
  • 1 egg
  • ¼ cup applesauce (subbed with Greek yogurt if you can’t find applesauce)
  • 3 tablespoons milk, divided
  • 4 tablespoons butter, divided
  • ⅓ cup chocolate chips
  • ½ cup powdered sugar
METHOD:
  1. Preheat oven to 180. Mix all dry ingredients, using ¼ cup brown sugar and setting the rest aside.
  2. Whisk 1 tablespoon milk, 2 tablespoons melted butter, applesauce, and egg. Stir into dry mixture.
  3. Pour batter into a gallon-sized plastic bag and cut the corner off. Pipe the batter into a greased mini-donut pan, filling each donut space about ½ full (for me, this was about 24 mini donuts). Bake for about 7 minutes. Remove from oven and take each donut out of the pan.
  4. Melt remaining 2 tablespoons butter with ¼ cup brown sugar in a small saucepan over medium heat. Stir in chocolate chips until melted. Bring to a boil and boil for about 2 minutes. Add 1 tablespoon milk and bring back to a boil. Add powdered sugar, using the last tablespoon of milk to help thin out the frosting if needed. Keep over low heat (otherwise it will start to crystallize) and dunk each mini donut into the frosting. Frosting should set almost immediately, so sprinkle each donut right away.

Cinnamon Sugar Donut Balls

donut-balls

Cinnamon Sugar Donut Balls

Cinnamon Sugar Donut Balls

INGREDIENTS:

Serves 6

  • 1¼ cups all purpose flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 egg, beaten
  • 3 tablespoons buttermilk
  • ¼ cup canned pumpkin puree
  • 1 tablespoon melted butter
  • ½ teaspoon vanilla
  • Cinnamon sugar for dusting
  • Vegetable oil for frying

METHOD:

  1. Combine all of the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and stir until a sticky dough forms.
  2. Pour the oil into a large skillet or Dutch oven for frying, about 2 inches deep. Heat the oil to about 190 degrees or medium heat. You can test the oil by pouring a drop of water into the pan; if it sizzles across the top, it’s ready.
  3. With floured hands, roll the dough into small balls, about 1½ inches in diameter. Drop the balls immediately into the oil (they start to lose their shape if you roll them ahead of time). The balls should start to puff out on the bottom and turn a golden brown color. If the tops of the donuts aren’t covered with oil, flip the donut balls and fry for another 1-2 minutes. When the donuts are cooked through, remove them from the frying pan and place them on a plate lined with paper towels.
  4. When the donuts are dry to the touch, roll them in cinnamon sugar. These are best served fresh and warm, but they will also last for a day or two in an airtight container. This recipe makes about 20 donut balls.
NOTES
If your donuts are dark brown after just 1 minute in the pan, you probably have the oil too hot and you’ll end up with a crispy outside with an uncooked inside. Make sure you cook them for 3-4 minutes total to make sure the insides are fully cooked. I went back and forth between the medium-low and medium heat settings on my range (because I don’t have an oil thermometer).

Spanish Donuts with Spiced Chocolate (Chocolate con Rosquillas)

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INGREDIENTS:

Spanish Donuts

(makes approx 30 pieces)

  • 280g self raising flour
  • 75g caster sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 30g unsalted butter, melted and cooled
  • 60ml milk
  • 2 eggs
  • 115g caster sugar mixed with 1/2 tsp ground cinnamon in a shallow dish and set aside
  • Canola oil

METHOD:

  1. Sift into a large bowl the flour, sugar, salt and cinnamon and mix to combine.
  2. Whisk in a separate bowl the milk, eggs and cooled melted butter. Add liquid ingredients to flour and whisk together to form a thick batter (it’ll be a little sticky).
  3. Heat about 4 cm of oil in a pan to 180°C (it’s the right temperature when a piece of bread cooks to golden in 30 seconds).
  4. Dust your hands with flour and form teaspoon-sized balls and drop into pan. Cook each side for about a minute until evenly golden. Don’t cook too much at one time or it’ll drop the temperature of the oil, which will make the donuts really heavy with grease.
  5. Remove with a slotted spoon and toss in the cinnamon sugar until coated. You can keep the donuts warm in a low oven (about 100°C) until all of it has been cooked. Best eaten warm on the day.

Spiced Chocolate

  • 250ml milk
  • 200ml pouring cream (thin cream)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground all-spice
  • 40ml brandy or liqueur such as Grand Marnier (optional)
  • 250g good quality dark chocolate, broken into pieces

METHOD:

  1. Combine milk, cream, spices and liqueur (if using) in a pan and bring to the simmer over low heat. Add chocolate and stir continuously over low heat until melted and combined. Keep warm while you cook the donuts.

Note: To change up the chocolate, use Grand Marnier and replace spices with large strips of rind from an orange (in which after you bring it to a simmer, cook for 5 minutes, stirring constantly over low heat to infuse. Strain to remove rind and then add the chocolate as instructed). Alternatively use a different chocolate flavoured with orange, mint or spices.

If you want your chocolate to be thick add a little cornflour.

Apple ‘Doughnut’ Cakes with Honey and Brown Butter

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INGREDIENTS:

  • 125g unsalted butter
  • 190g self-raising flour
  • 1 tsp ground cinnamon
  • 85g brown sugar
  • 85g honey
  • 2 large eggs
  • 2 medium to large apples, peeled and grated (I used Jazz but Granny Smith, Braeburn or Royal Gala will be fine)
  • 110g caster sugar (or 1/2 cup)
  • 1 tsp ground cinnamon

METHOD:

  1. Preheat oven to 180°C and lightly grease a 12 x 125ml capacity muffin tin. First measure the butter to get started on the beurre noisette.
To make brown butter / beurre noisette 

  1. Place butter in a stainless steel pot over medium heat to melt and cook. It’ll sizzle and make a lot of noise but that’s fine. Go ahead and continue with measuring other ingredients while the butter is cooking if you like.
  2. As soon as the sizzling noise dies down, check on your butter. You’ll see it all foamy but pale. Immediately turn the heat down to low and simmer while gently stirring or swirling the pot until you see a bit of colour come through the foam. Immediately remove pot from heat and set aside.
  3. The foam will subside and the butter will be a pale brown but the residue heat will be enough to brown it further without the risk of burning it. Your butter should be a golden colour (with brown sediment on the bottom) and smelling caramelly and nutty. Strain it through a fine mesh sieve into a bowl and set it aside to cool.
  4. Sift flour and cinnamon into a large bowl and stir in the brown sugar until combined. Mix in the honey and eggs then add the cooled brown butter and stir to combine. Squeeze out excess moisture from grated apples and gently fold through the batter.
  5. Divide amongst the muffin tin (batter shouldn’t come up higher than halfway) and bake for 15-17 minutes until golden and skewer comes out clean.
  6. Mix together the remaining sugar and cinnamon until completely combined in a bowl or shallow plate.
  7. Immediately turn cakes out onto a wire rack and toss through the sugar and cinnamon mix to coat and cool cakes completely on wire rack.
  8. If your cakes have cooled down too much the sugar isn’t going to stick so if you wish, you can brush the cakes lightly with lightly beaten egg white and then coat in the sugar and leave to dry and set on rack.
  9. They’re best eaten on the day but cakes can be stored in an airtight container. The sugar will melt a bit in storage but a quick roll in more cinnamon sugar should return them to full donutty glory.