Spice Cake Donuts With Vanilla Bean Glaze (Baked)
Oct 31, 2023 22:31:15 GMT -5
Post by Honoria on Oct 31, 2023 22:31:15 GMT -5
SPICE CAKE DOUGHNUTS WITH VANILLA BEAN GLAZE
yield 6 DOUGHNUTS
prep time 20 MINUTES
cook time 15 MINUTES
INGREDIENTS
FOR THE DOUGHNUTS:
1 & 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/3 cup unsalted butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup sour cream
FOR THE GLAZE:
3/4 cup confectioners’ sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla bean paste*
INSTRUCTIONS
TO MAKE THE DOUGHNUTS:
Preheat oven to 350°. Grease a 6-cavity doughnut pan.
Whisk together flour, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add egg and vanilla, and mix well.
Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined. Batter will be thick.
Divide batter evenly among doughnut pan cavities, filling each almost full.**
Bake 12 to 15 minutes, or until a pick inserted into the center of a doughnut comes out clean.
Allow doughnuts to cool in pan for 10 minutes. Then remove doughnuts to a wire rack to finish cooling.
TO MAKE THE GLAZE:
Whisk together confectioners’ sugar, 3 tablespoons milk, and vanilla bean paste. Add more milk if necessary to achieve desired consistency.
Dip each cooled doughnut into the glaze and place glaze side up on a cooling rack to allow glaze to set.
NOTES
*You can substitute seeds from 1/2 vanilla bean. **You’ll use 3 to 4 tablespoons of batter for each doughnut. They need to be filled almost to the top to get the classic doughnut shape when baked. Don’t worry if you have a bit of batter remaining.
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yield 6 DOUGHNUTS
prep time 20 MINUTES
cook time 15 MINUTES
INGREDIENTS
FOR THE DOUGHNUTS:
1 & 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/3 cup unsalted butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup sour cream
FOR THE GLAZE:
3/4 cup confectioners’ sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla bean paste*
INSTRUCTIONS
TO MAKE THE DOUGHNUTS:
Preheat oven to 350°. Grease a 6-cavity doughnut pan.
Whisk together flour, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add egg and vanilla, and mix well.
Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined. Batter will be thick.
Divide batter evenly among doughnut pan cavities, filling each almost full.**
Bake 12 to 15 minutes, or until a pick inserted into the center of a doughnut comes out clean.
Allow doughnuts to cool in pan for 10 minutes. Then remove doughnuts to a wire rack to finish cooling.
TO MAKE THE GLAZE:
Whisk together confectioners’ sugar, 3 tablespoons milk, and vanilla bean paste. Add more milk if necessary to achieve desired consistency.
Dip each cooled doughnut into the glaze and place glaze side up on a cooling rack to allow glaze to set.
NOTES
*You can substitute seeds from 1/2 vanilla bean. **You’ll use 3 to 4 tablespoons of batter for each doughnut. They need to be filled almost to the top to get the classic doughnut shape when baked. Don’t worry if you have a bit of batter remaining.
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