Archive for Donuts

Baked Yeast Donuts

I love making fried yeast donuts for my family, but in an effort to make this indulgent dessert a bit healthier, I decided to bake them instead.

Give my recipe a try.  I think you’ll like it.

 

Baked Donuts and Donut Holes

Baked Yeast Donuts - 05

Chocolate Frosted with Coconut (my favorite!)

Baked Yeast Donuts - 15

Cinnamon Sugar

Baked Yeast Donuts - 13

Chocolate Frosted (my kids’ favorite)

Baked Yeast Donuts - 16

Vanilla Glaze

Baked Yeast Donuts - 14

Donut Holes with Chocolate, Vanilla Glaze, Cinnamon Sugar, and Sprinkles

Baked Yeast Donuts - 12

Baked Yeast Donuts
 
Author:
Recipe type: Dessert
Serves: 20 donuts
Prep time:
Cook time:
Total time:
 
Baked, not fried yeast donuts...all the indulgence with a little less guilt. 🙂
Ingredients
Yeast Mixture:
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • ¼ cup warm milk (between 98-105 degrees)
Dough Mixture:
  • 2 tablespoons butter, melted
  • ½ cup warm milk
  • 1 egg
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 2½ to 3 cups all-purpose flour (you might not need it all)
Chocolate Glaze: (this makes enough to glaze about 10 donuts)
  • 2 tablespoons butter
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 1 tablespoon light corn syrup
  • ¼ cup semi sweet chocolate chips
  • ¼ cup powdered sugar
Vanilla Glaze: (this makes enough to glaze about 10-12 donuts)
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk
Cinnamon Sugar topping:
  • 2 tablespoons butter, melted
  • ¼ cup sugar
  • 1 teaspoon cinnamon
Honey Butter:
  • ¼ cup butter
  • ¼ cup honey
Other ingredients/items:
  • Sweetened coconut flakes
  • Sprinkles
  • Butter cooking spray
  • Plastic Wrap
Instructions
MAKE THE DOUGH (DONUTS):
  1. In a mixing bowl, mix together the yeast, 1 tablespoon sugar, and ¼ cup warm milk. Stir together to dissolve the sugar and yeast. Let it stand for 5 minutes to allow the yeast to proof (it will get very bubbly).
  2. Meanwhile, mix together the 2 tablespoons melted butter and warm milk. Mix in the egg, ⅓ cup sugar and salt. After the yeast has proofed for 5 minutes, add the milk-butter-egg-sugar-salt mixture to the yeast. Using your mixer's dough hook, turn the mixer on to medium low speed to combine. *Note, if you don't have a large stand mixer, you can use a sturdy mixing spoon or spatula to combine the ingredients.
  3. Add 2½ cups of the flour to the mixing bowl. Reserve the remaining ½ cup flour. Turn the mixer to medium speed, mixing until the dough pulls away from the sides of the mixing bowl. After mixing for about 2 minutes, if the dough still looks very sticky and is not pulling away from the side of the mixing bowl, add in more flour, a few spoonfuls at a time until the dough pulls away from the sides of the bowl.

    **DO NOT add more than the remaining ½ cup of flour, even if the dough is still sticky.**
  4. Once the dough pulls away from the sides, turn the mixer to medium high and mix for 5 minutes to knead the dough. *Note: if you are doing this by hand, mix the flour with the wet ingredients. Once all of the flour is incorporated, turn the dough out onto a very lightly floured surface (use some of the remaining ½ cup flour to flour the surface) and knead the dough for 8-10 minutes. If the dough sticks to your hand while kneading, use whatever remaining flour is left from the ½ cup of flour. If the dough is still sticking to your hands, spray your hands with butter cooking spray (DO NOT add more flour or your resulting donuts will come out hard as a rock).
  5. After kneading, place the dough into a clean bowl that has been sprayed with butter cooking spray (you can use softened butter as well). Cover the bowl with plastic wrap and place in a warm place to let the dough rise and double in size.
  6. After the dough has doubled, take it out of the bowl and gently punch it down. Using a rolling pin, roll the dough out onto a lightly floured surface, rolling the dough until it's about ½ inch thick. Use a donut cutter to cut out donuts (and donut holes).
  7. Place the cut donut shapes (1 inch apart) onto a baking pan that has been sprayed with butter cooking spray. Spray the tops of the donuts then cover with plastic wrap and let it rise again until doubled.
  8. After the donuts have doubled in size, remove the plastic wrap. Bake at 375 degrees for 7 minutes. DO NOT overcook the donuts, even if the dough still looks "white". Remove from the oven and let the donuts sit on the pan for 5 minutes then remove them to a baking rack to finish cooling.
  9. While the donuts are cooling, make your glazes.
MAKE THE CHOCOLATE GLAZE:
  1. In a microwave-safe bowl, heat the butter, milk, vanilla extract and corn syrup for one minute. Remove from the microwave. Stir in the chocolate chips to the heated mixture; continue stirring until the chocolate chips have melted. Using a whisk, mix in the powdered sugar. Continue whisking/mixing until there are no more lumps from the powdered sugar and the glaze is smooth and shiny. Dip the donuts into the glaze while the glaze is still warm. If the glaze thickens up, reheat it for 10-15 seconds in the microwave.
MAKE THE PLAIN GLAZE:
  1. In a small bowl, mix together the powdered sugar, vanilla extract, and milk. Mix until there are no lumps and the glaze is smooth and creamy. Dip your donuts into the glaze.
MAKE THE CINNAMON SUGAR TOPPING:
  1. In a small bowl, place the melted butter.
  2. In a separate bowl, mix together the sugar and cinnamon.
  3. Dip the donuts first into the melted butter, then dip them into the cinnamon-sugar mixture.
MAKE THE HONEY BUTTER:
  1. In a small microwave-safe bowl, place the butter and honey; heat for 30-45 seconds, or long enough for the butter to soften and just begin to melt. Stir to combine the mixture; mix until you get a creamy, spreadable consistency. Spread honey butter on top of the donuts.
Optional:
  1. Top the glazed donuts with sweetened coconut flakes, sprinkles, or any other topping you like (nuts are good too).

 

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Chocolate Cake Donuts

Moist chocolate cake…chocolate chips…chocolate ganache…enough said. 🙂

Seriously, though. If you are like me, you LOVE LOVE LOVE chocolate! Take a moist chocolate cake batter load it with chocolate chips, bake it into a donut, then dredge it in a rich, creamy chocolate ganache and you’ll be in Heaven!!

Give my recipe a try. I know you’ll love it! 🙂

Chocolate Cake Donuts

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INGREDIENTS:

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Dry Ingredients:

1 3/4 cups all purpose flour

2/3 cup cocoa powder

1 1/4 cups light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon instant espresso powder, or instant coffee granules

3 tablespoons buttermilk powder

1 cup semi-sweet chocolate chips

Wet Ingredients:

2 eggs

3/4 cup water

2 teaspoons vanilla extract

1 stick unsalted butter, melted

Chocolate icing:

2 cups chocolate chips

8 tablespoons heavy cream

 Toppings (Optional):

 Sweetened coconut flakes

Toffee bits

Mini chocolate chips

Chocolate cookie bits

Multi-colored sprinkles

 

 DIRECTIONS:

Preheat your donut maker.  Mine has an orange light and green light.  The green light turns on when the donut maker is heated to the right temperature. 

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In a large mixing bowl, whisk together the dry ingredients:

Place the flour into the bowl.

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Add the cocoa powder.  It isn’t necessary to sift the cocoa powder; just dump it in the bowl.

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Add the brown sugar.

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Add the baking powder, baking soda, salt and espresso powder (or instant coffee granules).  You can omit the espresso powder if you’d like.  However, I find that the coffee enhances the flavor of the cocoa, making the donuts taste so much more rich and decadent. 

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Add the buttermilk powder. 

If you can’t find buttermilk powder in your grocery store, use 3/4 cup of liquid buttermilk INSTEAD OF the buttermilk powder and 3/4 cup water.  Add the buttermilk with the wet ingredients as described below.

Another easy substitution for buttermilk is to place 1 teaspoon of either white vinegar or lemon juce in a cup.  Mix in enough regular milk to make 3/4 cup of total liquid (milk plus vinegar).  Stir to combine, then let the mixture sit for a minute or so (it will thicken a bit).  Again, you’d omit the buttermilk powder and 3/4 cup of water if you did it this way.  Add the milk-vinegar mixture with the wet ingredients as described below.

I personally prefer to use buttermilk powder.  I don’t use buttermilk that often in my cooking (aside from the occasional pancake breakfast, and these delicious donuts, of course), so the powdered buttermilk works well.  Keep in mind that the powdered buttermilk must be refrigerated after you break open the sealed container.

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Add the chocolate chips.  I guess I should have named these Chocolate-Chocolate Chip Donuts, huh? 🙂

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Use a whisk to mix all of the dry ingredients together.  Or, you can use a fork.

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In a separate mixing bowl, mix together the wet ingredients:

Place the eggs, water, vanilla extract, and melted butter into the bowl; stir to combine.  Note: after melting the butter, let it sit for a minute or so to cool slightly.  You don’t want scorching hot butter when you mix it with the eggs or else you’ll end up with scrambled eggs.  That’s no bueno for these yummy donuts.

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Stir in the wet ingredients with the dry ingredients.  Mix only until a batter forms; it’s okay if you have a few lumps.  I used a rubber spatula to stir the batter (so that the chocolate chips didn’t get stick in between the whisk wires).

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Spoon the batter into the wells of your pre-heated donut maker, filling according to manufacturer’s instructions.  I use a small cookie scoop to fill my donut maker with about 2 tablespoons of batter. My donut maker has a non-stick surface; if yours is not non-stick, spray each donut well with butter-flavored cooking spray.

I own a Sunbeam donut maker.  I’m pretty satisfied with this brand.  The only thing I’d like better is one that made more than five donuts at a time.  Otherwise, it’s a great machine.  You can find it (and other brands) at Target, WalMart, K-Mart, or your military Exchange.

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Bake per your donut maker’s instructions, or until the donuts feel slightly firm to the touch. My donut maker has a light that turns green when the donuts are done.

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Remove the donuts from the donut maker. These can get very hot, so be careful when taking the donuts out of the donut maker. I find it very easy to use two chopsticks (stick one chopstick through the donut hole and use the other chopstick to nudge the donut out of the donut well). 

You don’t have chopsticks, you say?  Use the ends of wooden cooking spoons instead, or the handles of forks or spoons.

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Place the donuts on a wire wrack to cool. Ensure the donuts cool completely before icing.

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To make the chocolate icing: Combine the chocolate chips and heavy cream in a microwave-safe bowl.

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Heat for 45 seconds then remove from the microwave and stir with a fork (or use a whisk), mixing until the icing is shiny, smooth and creamy.

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If the chocolate chips aren’t melted enough after stirring (you still see chunks of chocolate), heat for another 10-15 seconds then stir again.

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After the donuts are cool, dip the top of each one in the warm icing.

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Place the iced donuts back on the wire wrack to allow the frosting to set (or you can just devour them at this point!). 🙂

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Optional:  Sprinkle your favorite toppings on top of the donuts immediately after dipping in the warm icing.

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This is what the donuts look like in the inside — moist and chocolaty, with the added bonus of chocolate chips.  imageServe with a tall glass of milk or a cup of your favorite coffe and ENJOY!

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Buñelos Dågu

If you had to list your favorite Christmas food, what would they be?  I’d have too many to list since I have quite a few favorites, but up near the top would be Buñelos Dågu.

A delicious treat, these fried yam donuts, or Buñelos Dågu in Chamorro, are synonymous with Christmas.  This is perhaps because the yams are harvested during the Christmas season.

There are several varieties of yams that you can use to make these donuts.  If you live on Guam or the other Mariana Islands, you can use Dågu, Nika, or Gadu’.  There are also both White and Red varieties of Dågu (called Dågun Å’paka’ or Dågun Agaga’, respectively).

Donuts made with dågu tend to be brownish in color after frying.  Nika donuts are much lighter, a golden brown on the outside and creamy white in color on the inside.  While I like both types, I prefer Nika donuts.

Living in the states, I found a great substitute for the white yams we know on Guam as Nika. It’s called Nahme (pronounced nah-may) Root in some Asian Stores.  I’ve even seen it called Namee or Nami.  If your local Asian market doesn’t have it, check the Hispanic stores, or ask the store manager to order some for you.

This is what Nahme looks like.

Nahme Root

If you’re lucky, you can find some dågu as well.  They are quite large, and look like monstrous hands with lots of “fingers”.  Here’s a photo of dågu.

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Aside from making donuts with the yams, you can cook them as you would potatoes.  Yams are delicious cooked in a chicken stew or kådu with coconut milk.

You don’t have to wait for Christmas to have these delicious donuts.  Visit your local Asian or Hispanic store and buy some yams then give my recipe a try.  I think you’ll like it. 🙂

Buñelos Dågu

Bunelos dagu 2

Ingredients:

  • 2 ­pounds yam (Namee, dagu, etc.)
  • 1/2 cup all-­purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • Oil for frying

Directions:

1.  Heat oil in a frying pan; the oil should come to about 1 inch in depth.

2.  Peel skin off the yam. Using the fine part of a box or hand­held grater, grate the yam into a mixing bowl.

When grating the yam, your skin might be mildly irritated.  The scientific explanation for this is that most yams contain oxalate crystals which can irritate the skin, mouth and sometimes tongue.  I get around this by wearing plastic gloves when I grate the yams.

3.  Mix in the flour, sugar, and baking powder.

4.  Drop batter by heaping tablespoonful into the hot oil. Fry until golden brown, turning frequently to ensure even browning on all sides.

Modern conveniences make it so easy to drop the batter into the oil.  Back home on Guam, we’d scoop up a handful of batter then squeeze out dollops between our thumb and pointer.   It sounds difficult, but it’s actually quite easy to squeeze it out from between your fingers. It just takes practice. If you can’t get the hang of forming them this way, use a small ice cream scoop (the 1-tablespoon sized scoop). Dip the scoop in water then scoop out some batter; the batter will slide right out and not stick to the scoop.

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5.  Serve with maple syrup or a simple syrup.

To make a simple syrup: in a microwave safe cup or bowl, mix together 1 cup of sugar with 1/4 cup water.  Microwave on high until the sugar is melted.  Stir thoroughly.  Let the syrup cool slightly before using. 

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ENJOY!

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Incredible Pumpkin Cake Donuts

I love the fall season, mainly because it means pumpkins are in season and I can make some of my most favorite desserts, among them these delicious and moist pumpkin cake donuts. But why wait for fall to enjoy these sweet treats?  With canned pumpkin puree readily available, you can make these donuts whenever you like.  Why not bake up a batch today?  I think you’ll like it.    🙂

This recipe makes about 4 dozen donuts.  The ingredients below can easily be cut in half.  I usually don’t, however.  Half of my family likes cinnamon sugar coated donuts, the other half likes chocolate glaze.  This way, there’s enough donuts to please everyone.   🙂

Incredible Pumpkin Cake Donuts

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Donut Ingredients:

  • 1 cup vegetable oil
  • 6 large eggs
  • 3 cups sugar
  • 2 cans (15-oz) pure pumpkin pureé (do not use pumpkin pie filling)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons cinnamon
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 3 1/2 cups all purpose flour

Coating Ingredients:

  • ½ cup white sugar
  • 1 tablespoon cinnamon

Frosting Ingredients:

  • 1 cup semisweet chocolate chips
  • 4 tablespoons heavy cream

Directions:

1.  Preheat your donut maker.

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2.  Place all of the donut ingredients together in a large mixing bowl.

Add the oil…
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Add the eggs…  (The photo below shows only 5 eggs; I only had 2 large eggs and the rest were extra large, so I used 3 extra large and 2 large eggs instead of 6 large eggs.)

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Add the pumpkin…

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Add the cinnamon, pumpkin pie spice, salt and baking powder…

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Add the sugar…

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And finally, add the flour to the bowl.

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3.  Mix with a whisk until you create a smooth batter.

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4.  Spoon the batter into the wells of your donut maker, filling according to manufacturer’s instructions.  I use a small cookie scoop to fill my donut maker with about 2 tablespoons of batter.  (Hey, look!  I captured my reflection in the cookie scoop!)

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5.  Bake per your donut maker’s instructions, or until the donuts feel slightly firm to the touch, about 5 minutes.  Remove the donuts from the donut maker.

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6.  Coat the donuts:

To coat with Cinnamon Sugar:

Place the coating ingredients in a ziplock bag; shake to mix.  While the donuts are still warm, place each donut (one at a time) the bag of cinnamon sugar; shake gently to coat.  Repeat until all donuts are coated.

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To coat with Chocolate Glaze:

Place the chocolate chips and heavy cream in a small, microwave-safe bowl.  Microwave for 45 seconds.  Stir until the mixture is completely smooth.  Dip the top half of each donut into the chocolate glaze.  Place on a wire rack to allow excess chocolate to drip off.

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ENJOY!

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Buñelos Månglo’ (aka Typhoon Donuts)

Buñelos Månglo’ is another Chamorro dessert.  The name is loosely translated into “Air Donuts”.  I’m not sure why they’re called that.  Maybe it has something to do with WHEN Chamorros most often fry up a batch.  Often, during stormy weather when the rain is pouring down buckets and the wind is howling, many Chamorros fry up some Buñelos Månglo’.  No matter the origin of the name, this is another Chamorro comfort dish that you can make any time you want to, rain or shine.  Any way you look at it, it’s delicious.  You can’t go wrong with fried dough sprinkled with sugar.

Give my recipe a try.  I think you’ll like it.   🙂

BUÑELOS MÅNGLO’

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Ingredients:

  • 2 cups All-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 3/4 cup coconut milk (*may need more or less, depending on your location. Dry/less humid places may require more liquid, up to a cup; more humid places may need just the 3/4 cup.)

Directions:

1. Mix flour, baking powder and sugar.

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2.  Add the coconut milk to the flour mixture.

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3.  Gently mix until a dough forms. The dough should be smooth and soft.

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4. Roll out to about 1/3 inch thick, then cut in diamond or triangle-shaped pieces using a pastry wheel/cutter or a knife.  *I used a pizza cutter.

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5. Preheat the oil.  When the oil is hot, drop the pieces of dough into the hot oil.  Turn the donuts frequently to ensure both sides are evenly browned.  Fry until golden brown, then remove from the oil and place in a colander or on paper towels to let any excess oil drip off.

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6. Optional:  after the donuts have cooled slightly, place in a ziplock bag with 1/4 cup sugar.  Shake to coat each donut.

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ENJOY!

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