Tuesday, April 30
BAKE IT: White Chocolate Chip Chocolate Doughnuts
Doughnuts, everyone loves doughnuts. There are so many types and kinds of doughnuts out there. My favorite are the cake style doughnuts and the best part of cake doughnuts is they can be baked not fried. That makes them healthier and slightly less oily when eating them. Oven baking doughnuts is easy and simple! try making yourself a fresh batch for the morning and watch the smiles appear!
Full time: 1 hour (includes cooling time)
Makes 6 crullers or 12 doughnuts
You will need:
2 1/4 cups flour
1 cup sugar
1/2 cup sour milk (add 1/2 tsp white vinegar to 1/2 cup milk)
1/2 cup white chocolate chips
1/4 cup unsweetened coco baking powder
6 tbsp butter, softened
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp baking powder
1/4 tsp salt
1 cup powdered sugar
Let us begin:
Preheat your oven to 350. Spray a doughnut or cruller pan with cooking spray.
In a large mixing bowl place softened butter along with sugar and cream until fluffy.
Add in eggs.
Add in the vanilla, baking powder, baking soda, nutmeg, baking coco, and salt.
Add in 1 1/4 flour and mix just until it is incorporated, about 1 minute.
Add in remaining flour and sour milk, mixing just until blended.
Fold in white chocolate chips.
Divide evenly into doughnut pan, roughly 2/3 full.
Bake in oven 18-22 minutes or until toothpick comes out clean when inserted in middle.
Allow to cool in pan 5 minutes.
Move to wire rack to cool completely before coating, or you will get a stick not pleasing mess.
Place powdered sugar into a sided plate and roll each doughnut in the sugar.
If using a textured doughnut pan, you may need to get your hands in there and rub the sugar onto the outside of the doughnuts.
Plate up and enjoy!