2 1/2 tablespoons unsalted butter, melted.1/4 stick cold unsalted butter, cut into tiny cubes.That’s the beauty of baking – you learn something every time and can always adapt. ![]() The end result was less flavorful that I’d hoped for, so if I make these again I’ll add more spices to the batter. I omitted the drizzle icing, but you could certainly add a drizzle if you like. I adapted the original recipe by adding cinnamon and nutmeg to the batter, and also adding nutmeg to the crumb topping. I suspect that cutting the butter into my topping wasn’t the way to go it wasn’t very crumb-like, so next time I’ll just rub the butter in with my fingers to distribute it a bit better and yield larger crumbs. But this morning, I tried out a coffee cake-style donut that I found over at Baker By Nature. Someday, I’ll find a recipe that mimics them as well as any home baker can. I’m on a mission to recreate Entenmann’s crumb-topped donuts. Serve immediately store leftovers in an airtight container at room temperature for 1-2 days. Place on a wire rack over a sheet of parchment paper to catch the drips and allow the glaze to drip down the sides. Remove donuts from pan and dip in glaze, covering the top. ![]() Stir together powdered sugar, milk, and vanilla extract until smooth. Remove from oven and cool in the pan for 5 minutes while you make the glaze. Spoon into a piping bag and fill donut wells about 2/3 full.īake for 7 – 9 minutes, until the donuts spring back when pressed lightly. Stir in the flour mixture and buttermilk in alternate batches, starting and ending with the flour. In a large bowl, whisk together melted butter, vegetable oil, and sugar, then whisk in egg and vanilla bean paste (or extract). In a medium bowl, stir together white flour, wheat flour, baking powder, salt, baking soda, and nutmeg set aside. Lightly spray a 6-well donut pan with cooking spray. 1/2 teaspoon vanilla bean paste (or vanilla extract).2 tablespoons butter, melted and cooled slightly.Baked donuts are best eaten right after they’re made, but they can be kept at room temperature in an airtight container for a day or so and still taste delicious. Using a combination of whole wheat and white flour, as well as nutmeg, these treats have a wonderful flavor and very soft crumb. The internet is full of good recipes for baked donuts, and this one comes from Baked By an Introvert, though I cut down the recipe to make just six. But at home, without the desire to work with yeast and hot oil, I choose to bake my donuts, rather than fry them. ![]() Our local supermarket, Giant Eagle, actually makes very good donuts my particular favorites are the maple iced ring and the jelly filled varieties. I hope your family enjoys these just as much as mine does.While I’ve rarely met a baked good I didn’t like, I have a particular fondness for donuts. ![]() You can also bake them in a muffin tin! There are so many ways to enjoy this yummy recipe! I do this when I don’t feel like turning the oven on but am in the mood for this Autumn-spiced treat. If you do not have a donut pan you can make these into a pancake batter instead. The results were a delicious light, cakey donut consistency. When developing this donut I decided to throw all of the ingredients inside of my blender to see what would happen. A great sugar rush but not super filling, I know they trigger my over eating tendencies, so I decided to develop a donut that was a bit more nutritious, and filling! They’re also dairy and grain free, that’s just the icing on the… donut! I’m all about no fuss, easy food. I’ve never met a person who doesn’t like a good donut, the issue is that most donuts just aren’t that nutrient dense. When it comes to Pumpkin Cake Donuts with Maple Bacon Glaze, I think decadent is exactly the right word.
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