Monday, December 29

Fluffy Almond Doughnut

As you have noticed, we are a baked good household. From muffins in the morning, to cupcakes at night, almost all of our sweets or treats are made from scratch right here in my own kitchen. I try to rotate recipes often, especially with breakfast foods to create a variety and deviation from the norm. This is a recipe I create completely by accident when I grabbed the almond extract instead of the lemon extract and poured it into the batter. Not wanting to dump the batter my lemon poppy seed doughnuts became almond doughnuts, and to this day are a family favorite.

Full time 1 hour (includes cooling time)
Makes 6 doughnuts

The needs-

1 egg
1 cup flour, slightly heaping
1/3 cup sugar
1/3 cup milk
1 1/2 tsp butter, melted and cooled
1 tsp baking powder
1/2 tsp salt
1/2 tsp almond extract
1/4 tsp ground nutmeg

For glaze-
1/4 cup semi-sweet chocolate chips
1 tbsp butter
1 tbsp corn syrup
1/2-1 tsp hot water

For topping-
Festive sprinkles or sugar

The know-

Preheat oven to 325' and lightly spray you doughnut pan with cooking spray.

In a mixing bowl combine egg, milk, butter, and almond extract.

Add in sugar, baking powder, salt, and nutmeg.

Add in flour.

Move batter into a pastry bag to help ease pan filling.

Evenly fill each doughnut well, roughly half way.

Bake in oven 7-11 minutes or until even in color and doughnut puffs back up when lightly pressed with a finger.

Allow to cool in pan 2 minutes.

Flip onto wire rack and allow to cool completely before glazing.

To glaze-combine chocolate chips, butter, corn syrup in a microwave proof bowl.

Microwave for 30 seconds and then stir vigorously.

Microwave in 15 second increments until mixture becomes fully melted stirring vigorously each time.

Add in 1/2 tsp water, stirring to create a thick and smooth texture. Adding more water only if needed.

Dip doughnuts.

Sprinkle across your topping and allow to rest 10 minutes before serving.