Tuesday, July 9, 2013

Fluffy Yellow Birthday Cake Donuts

Baked Fluffy Yellow Birthday Cake Donuts with Sprinkles
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.

Baked doughnut recipe for Abby's birthday
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




INGREDIENTS

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 eggs
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
Sprinkles



DIRECTIONS

  1. Preheat oven to 350° F. 
  2. 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.
  3. Pop on the paddle attachment to your mixer and cream together the 2 cups sugar and 1 1/2 cups butter at medium speed.
  4. Add the 3 large eggs, 3 egg yolks and vanilla extract and mix again on medium speed for about 1 minute.
  5. With your mixer speed turned down to low, add the dry ingredients, followed by the whole milk. Mix until just combined.
  6. Spoon or pipe the cake batter into the cavities of your donut pan.
  7. 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.
  8. 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.  
  9. When donuts are completely cool, dip the tops in the white icing and immediately apply the sprinkles. Enjoy with family and friends!

5 comments:

  1. Congratulations! She has such perfect hair! :] These doughnuts look almost as sweet as your new baby girl.

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    Replies
    1. Thank you! I thought the hair might change color, but it's still orange! :)

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  2. These look amazing! Congratulations on your new addition too.

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  3. Great recipe, looks and tastes delicious!

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