Original recipe from the Wilton Doughnut Pan packaging below
2 cups cake flour, sifted
3/4 cup white sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk (I substituted this with Greek yogurt)
2 eggs, lightly beaten
2 tbsp butter, melted
Preheat oven to 425 degrees. Spray doughnut pan with nonstick cooking spray. In a large bowl, sift together cake flour, sugar, baking powder, nutmeg, and salt. Add in eggs, butter, and yogurt. Mix until just combined. Pour into doughnut pans, roughly filling each doughnut cavity about 2/3 full. An easy tip to transferring the dough into the pan is to place the dough into a plastic bag or decorating bag and pipe into your pans.
1/4 cup chocolate chips
1 tbsp corn syrup
1 tbsp butter
1 tsp water
Melt chocolate chips, butter, and corn syrup for about a minute or until completely melted. Stir in a tablespoon on the hot water until the glaze becomes smooth. Add more water if consistency is not to your liking. Dip doughnuts immediately and let the chocolate glaze set.
1 cup powdered sugar
couple tbsp water or milk
splash of vanilla extract
Put powdered sugar in a bowl and add gradually your choice of either water or milk and stir. Just a few teaspoons or perhaps a tablespoon might be enough. Add in a splash of vanilla extract for added flavor at the end when you reach your consistency of the vanilla glaze. Frost doughnuts as desired.
Add your finishing touches at the end before the glaze sets up. Sprinkles, colored sugar, or even plain powdered sugar or cinnamon sugar works well. Be creative!
Ode to my Packzi, the filled donuts of Fat Tuesday...
|These were my treat of the day from one of my favorite local bakeries, Deerfields.|