Best Baked Donuts Recipe Ever

 

DONUTS

BAKED DONUTS RECIPE

Ingredients :

• 1/2 cup (1 stick) unsalted Butter, room temperature, plus more for pans
• 2 1/2 cups unbleached all-purpose Flour
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1/8 teaspoon freshly grated Nutmeg
• 3/4 teaspoon Kosher Salt
• 1/2 cup granulated Sugar
• 1/4 cup light brown Sugar
• 2 Eggs, room temperature
• 1 teaspoon pure Vanilla Extract
• 1 cup whole milk, room temperature

PREPARATION

Step 1

• Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.

• Step 2

  In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.

• Step 3

• Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.

• Step 4

  Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

• 
  

GLAZE

Let donuts cool completely. 

Mix 1 cup confectioners' sugar with 2 tablespoons whole milk; tint with gel food coloring, if desired. 

Dip top of each Donut in glaze (donut should be halfway submerged), turning as needed to evenly coat. 

Transfer to a wire rack. Top with sprinkles; let dry completely.

Or Glaze Your Donuts with CHOCOLATE GANACHE

 CHOCOLATE GANACHE

1 cup Best Quality Dark Chocolate 

1 cup Heavy Cream

1. Place finely chopped chocolate into a heat-proof glass or metal bowl.
2. 
   
3. Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
4. 
   
5. Let the two sit for a few minutes before stirring.
6. Stir until smooth.

After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.

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