Baked cake donuts with flavour variations and glazes
Binging with Babish · ♥ 78.1K likes · 1.8M views · 5 min video
Read about doughnuts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g all-purpose flour
- 200 g granulated sugar
Whisk together the flour, granulated sugar, brown sugar, baking powder and baking soda.
- 100 g brown sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 180 ml whole milk
- 75 ml vegetable oil
- 1 tbsp vanilla paste
- 2 whole large eggs
Whisk the milk, oil, vanilla paste and eggs until homogenous; add to the dry.
Fold gently until no dry clumps remain and mostly homogenous; transfer to a pastry bag and let the flour hydrate and the batter thicken for 10 minutes.
Grease the cavities of the doughnut pans thoroughly and pipe them about halfway full.
- grease for the donut pans
Bake in a preheated 350F oven 10 to 12 minutes, until golden brown and 200 to 210F at the thickest point.
- 65 g cocoa powder
Variation, chocolate: swap 65 g of the flour for cocoa powder; fill no more than halfway and bake at least 12 minutes or until the temperature is right at the thickest point.
Chocolate donuts
- 175 ml maple syrup
Variation, maple: replace the granulated sugar with the maple syrup, add it with the wet ingredients, and reduce the milk by 75 ml.
Maple donuts
- 1 tbsp poppy seeds
- ½ tsp lemon oil
- rainbow sprinkles
- 1 tbsp matcha
- frozen blueberries
- raspberry extract
- 1 tbsp espresso powder
- Grand Marnier
Variations, vanilla batter in thirds: poppy seeds and lemon oil; rainbow sprinkles; matcha. Leftover maple batter with frozen blueberries. Chocolate batter with raspberry extract, espresso powder, or a splash of Grand Marnier. Pipe and bake as usual.
Flavour variations
- 1 cup powdered sugar
- flavourful liquid for the glaze
When completely cool, glaze each donut with about a cup of powdered sugar mixed with a small amount of a matching liquid.