|Try donuts for your next birthday celebration!|
I'm back after having a baby!
In honor of the birth of my second daughter, I made these birthday cake donuts. After all, it was this little one causing my pregnancy cravings for donuts that gave birth to this blog.
|Happy Birthday Abby! Born 6/27/2013 9:57am. Have a donut!|
Birthday cake should be ridiculously soft and fluffy, but since cake donuts are fried, they have a crunchy outside and a somewhat dense interior. Therefore, this is the perfectly appropriate time for a baked donut. Baking is also less standing in the kitchen than frying, which is easier on my post-partum feet...which are thankfully starting to look more like my feet again and less like a package of breakfast sausages.
|Baking these donuts make them soft, fluffy and cakey|
I ordered a 6-Cavity Donut Pan from Amazon and turned to the Yellow Birthday Cake recipe in Joanne Chang's Flour cookbook. The cake batter was easy enough to slap together, and baking was a cinch. They came out like you'd guess: like donut-shaped cakes. Moist, sweet, delicious, and festively decorated for a special birthday.
These are a nice alternative to birthday cake or cupcakes! Abby approved.
|Thick white icing and sprinkles make these baked donuts festive|
Baked Yellow Birthday Cake Donuts (recipe adapted from Flour's Yellow Birthday Cake)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups unsalted butter, room temperature
2 cups sugar
3 egg yolks
1 tsp vanilla extract
1 cup whole milk
Vanilla Icing with Birthday Sprinkles (adapted from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker)
4 cups powdered sugar
1 1/2 tsp corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/3 cup of boiling water
- Preheat oven to 350° F. Coat your Donut Pan generously with cooking spray.
- In a large bowl, combine 2 3/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt. Whisk to combine and aerate and set aside for a sec while you do the next couple of steps.
- Pop on the paddle attachment to your mixer and cream together the 2 cups sugar and 1 1/2 cups butter at medium speed.
- Add the 3 large eggs, 3 egg yolks and vanilla extract and mix again on medium speed for about 1 minute.
- With your mixer speed turned down to low, add the dry ingredients, followed by the whole milk. Mix until just combined.
- Spoon or pipe the cake batter into the cavities of your donut pan.
- Bake for 10 minutes or until an inserted toothpick comes out clean. I recommend cooling the donuts in the pan to avoid breaking them when unmolding. While the donuts are cooling, make the icing.
- To make the icing, scoop 4 1/2 cups of powdered sugar into your mixer bowl fitted with the paddle attachment. Flip the mixer on to low to break up any clumps and aerate. Then add 1 1/2 tsp corn syrup, 1/4 tsp kosher salt, 1/3 cup of boiling water, 1 tsp vanilla extract, and continue to mix until the icing had reached the optimal texture, which is somewhere between glaze and frosting.
- When donuts are completely cool, dip the tops in the white icing and immediately apply the sprinkles. Enjoy with family and friends!