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. Dipping the baked doughnuts in a nice chocolaty glaze, well that...evens out all the healthy baked bits!
Full time: 1 1/2 hour (includes cooling and setting 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)
1/4 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
2 tbsp butter
2 tbsp corn syrup
1 tsp water
1/3 cup rainbow sprinkles
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.
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 glazing the doughnuts.
To glaze doughnuts combine butter, corn syrup, and chocolate chips in a microwave safe bowl.
Microwave for 30 seconds and then stir well until it smooths out evenly.
Add in water and stir well until it is incorporated.
Dip doughnut halfway into glaze.
Place doughnut back onto wire rack.
Sprinkle across sprinkles evenly.
Allow glaze to set for 20 minutes before serving.