Doughnuts | Fake Ginger

Baked S’mores Doughnuts

August 24, 2012 in breakfast

We made it to day 5 of S’mores Week! Not gonna lie, I procrastinated on most of these posts and literally woke up panicking about s’mores one night earlier in the week. S’mores took over my life! It was fun though and I’m going to try to talk Nicole into doing another week of themed goodies later in the year!

I made Baked S’mores Doughnuts for my final recipe! I know the baked doughnuts get a lot of crap these days but I love them! And I love the “But they’re just cupcakes baked in a circle” argument because I can be all EXACTLY. They’re cupcakes in the shape of a doughnut so you can eat them for breakfast without any judgment!

This is my standard chocolate doughnut recipe but it has some graham cracker crumbs mixed in! And then a super simple marshmallow glaze with s’more goodies on top. I made these yesterday for my kid’s afterschool snack and he was so excited to see them! It’s been a really long time since I used my doughnut pan so it was quite a treat.

Nicole made a S’mores Cocktail! Happy Friday indeed!

Baked S’mores Doughnuts

Ingredients

For the doughnuts:

3/4 cup all purpose flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup sugar

1/4 cup graham cracker crumbs

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

1/2 cup buttermilk

1 teaspoon vanilla extract

1 large egg

For the marshmallow glaze:

1/2 cup marshmallow cream

1 tablespoon boiling water

For serving:

coarsely chopped graham crackers, marshmallows, chocolate bars

Instructions

Lightly grease a doughnut tin and preheat the oven to 350F.
Sift together the flour, cocoa powder, baking powder and baking soda. Whisk in sugar, graham cracker crumbs, and salt.
In a separate bowl, whisk together the butter, buttermilk, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.

To make the glaze:

Pour the boiler water over the marshmallow cream in a small bowl. Whisk until smooth. Spoon the glaze over the doughnuts. Sprinkle with graham crackers, marshmallows, or chocolate if desired.

http://fakeginger.com/2012/08/24/baked-smores-doughnuts/

Tags: chocolate, doughnuts, graham crackers, marshmallows, s'mores
11 Comments »

Secret Recipe Club – Cream-Filled Doughnut Muffins

April 9, 2012 in breakfast

Time for another Secret Recipe Club reveal!

This month I was assigned The Lean Green Bean which is a blog written by Lindsey who is studying to be a registered dietitian so I really thought I was going to be in trouble when it came to finding a recipe. It turns out, though, that Lindsey is a great baker and I found a real winner with her Jelly Doughnut Muffins.

I’m not a fan of jelly doughnuts at all but I love those cream filled doughnuts. You know the ones. They’re filled with a buttercream-like cream that’s very obviously made from shortening and is all kinds of bad for you. That’s my favorite! But in an effort to behave, I skipped the shortening cream and made vanilla bean pastry cream for these guys.

I filled my muffins by sticking a giant piping tip into the bottom and squeezing until the muffin felt full. This makes for really pretty muffins but the cream to muffin ratio is not the best. If you want the most cream, you need to fill the bottom of the muffin tin with batter, then plop a huge spoonful of pastry cream in, and then cover the cream with more batter. The muffins won’t puff up as much but it’s a small price to pay for more cream. Am I right?!

Secret Recipe Club – Cream-Filled Doughnut Muffins

Ingredients

For the pastry cream:

1 cup whole milk

3 large egg yolks

¼ cup sugar

2 tablespoons cornstarch, sifted

½ teaspoon vanilla

2 tablespoons unsalted butter, cut into bits at room temperature

For the muffins:

¼ cup vegetable oil

¾ cup sugar

1 large egg

1 teaspoon vanilla extract

1½ cups all purpose flour

2 teaspoon baking power

¼ teaspoon salt

¼ teaspoon ground cinnamon

¾ cup milk

powdered sugar, for dusting

Instructions

To make the pastry cream:

Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks, sugar, and cornstarch together until thick. Drizzle in about ¼ cup of the hot milk while whisking to temper the eggs. Still whisking, pour in the remainder of the milk. Put the pan over medium heat and bring the mixture to a boil, whisking constantly. Keep at a boil, still whisking, for 1 to 2 minutes, then remove from heat.
Whisk in the vanilla. Allow to sit for 5 minutes, then whisk in the bits of butter until they are fully incorporated and the pastry cream is smooth. Scrape the cream into a bowl and press a piece of plastic wrap against the surface of the cream to create an airtight seal. Refrigerate for up to 3 days.

To make the muffins:

Preheat oven to 350F. Spray a muffin tin with nonstick baking spray.
In the bowl of a mixture fitted with a paddle attachment, beat the vegetable oil, sugar, egg, and vanilla extract until combined.
In a separate bowl, sift together flour, baking powder, salt and cinnamon.
With the mixer on low, add half of the flour mixture to the sugar mixture. Add milk. Add the rest of the flour mixture and beat until just combined.
Fill muffin cups ¾ of the way full. (Or if you are adding pastry cream now, fill just the bottom with batter, dollop a spoonful of cream on top, and cover with more batter.)
Bake for 18 – 22 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack.

To assemble:

Put pastry cream in a piping bag with a giant tip attached. Use the tip to poke a hole in the bottom of the muffin and squeeze the pastry cream in, just until you feel the sides of the muffin get larger.
Dust with powdered sugar.

http://fakeginger.com/2012/04/09/secret-recipe-club-cream-filled-doughnut-muffins/

Tags: breakfast, doughnuts, muffins, pastry cream, vanilla bean
21 Comments »

Baked Peanut Butter Doughnuts with Chocolate Glaze

May 2, 2011 in breakfast

So I was in a bit of a blogging funk last week. It started out as an “I-don’t-have-eggs” funk and quickly turned into a “I-haven’t-blogged-all-week-so-why-start-now” funk. It happens. But I made these doughnuts to make up for it!

I’ve been dreaming about these forever now. A cakey peanut butter doughnut with the kind of glaze that all the doughnut places use, that kind of crusts over after it sits for awhile and gets even better. They turned out just as I’d hoped – no, better since I had Reese’s Pieces on hand to sprinkle on top!

Obviously not the kind of breakfast you’d want to serve everyday, but this was the perfect Sunday treat for my boys!

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Baked Peanut Butter Doughnuts with Chocolate Glaze

Ingredients
For the doughnuts:
¼ cup peanut butter
¼ cup sugar
⅓ cup plus 1 tablespoon milk
1 tablespoon canola oil
½ teaspoon vanilla extract
1 egg
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
For the glaze:
2 tablespoons butter, melted
¼ cup cocoa powder
2 tablespoons milk
½ teaspoon corn syrup
½ teaspoon vanilla
½ cup powdered sugar
Instructions
Preheat oven to 325F. Lightly grease a doughnut pan.
Using a mixer, combine peanut butter and sugar until fluffy. Add in milk, oil, vanilla, and egg; mix. Sift flour, baking powder, and salt over top of peanut butter mixture. Use mixer to blend until just combined. Transfer to a pastry bag with a large, round tip (or a zip top bag) and pipe into doughnut pan. Bake 8 - 10 minutes, until doughnuts are golden brown and spring back when touched. Flip onto a wire rack and allow to cool for a few minutes before glazing.
To make the glaze, whisk together melted butter and cocoa powder. Once the cocoa powder has melted into the butter, add milk, corn syrup, vanilla, and powdered sugar; whisk. If the glaze is too thin, add more powdered sugar. If too thick, add more milk.
Dip the doughnuts into the glaze and allow the glaze to set about 30 minutes before serving.
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http://fakeginger.com/2011/05/02/baked-peanut-butter-doughnuts-with-chocolate-glaze/

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Tags: breakfast, chocolate, doughnuts, peanut butter
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Baked Vanilla Doughnuts

April 19, 2011 in breakfast

So I told you I was obsessed with my doughnut pan but did you expect another post so soon? I couldn’t help it – these doughnuts are INSANE. I don’t even know how to describe them. Somewhere between a traditional doughnut and a cake but with a glaze that tastes like melted ice cream.

No. Lie.

Still not sold on the idea of a pan that only has one purpose? I couldn’t have driven to Krispy Kreme and picked up doughnuts in the time it took me to make these guys. 20 minutes tops. Hot doughnuts without leaving your house and without heating up a pot of oil? Umm.. yes!

You need the heavy cream for the glaze on these boys. If you don’t have any, milk will do but if you want that melted ice cream taste, use heavy cream. Please, do it for me. You won’t regret it.

Baked Vanilla Doughnuts

adapted from Iowa Girl Eats

Ingredients

For the doughnuts:

1 cup all purpose flour

6 Tablespoons sugar

1 teaspoon baking powder

¼ teaspoon cinnamon

½ teaspoon salt

6 Tablespoons buttermilk

1 egg

½ teaspoon vanilla extract

1 Tablespoon butter, melted

For the glaze:

½ cup powdered sugar

½ teaspoon vanilla

1 – 2 teaspoons heavy cream (or milk)

sprinkles

Instructions

Preheat oven to 325 degrees F. Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, cinnamon and salt. Stir in milk, eggs, vanilla and butter. Beat together until well blended.
Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-doughnut pan. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners sugar, vanilla, and heavy cream, starting with 1 teaspoon and adding more as needed. Dip each doughnut into the glaze and put sprinkles on top.

http://fakeginger.com/2011/04/19/baked-vanilla-doughnuts/

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Tags: breakfast, doughnuts
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Baked Chocolate Doughnuts with Buttermilk Glaze

April 4, 2011 in breakfast

Happy (?) Monday!

If you follow me on Twitter, you probably know that I’ve been looking for a doughnut pan for at least 3 months. I’ve looked everywhere in this city and even other cities that we’ve traveled to/through. My obsession with finding one borders on ridiculous. And yes, I do know I could have just ordered one months ago but I really hate spending $5 shipping for one item. Anyway, I finally gave in and ordered one (this guy) and made me some fake baked doughnuts the very next morning.

This recipe officially has me obsessed with my new pan. I knew the doughnuts would be good but I had no idea how good. They’re light and fluffy and every bit as good as their fried counterpart. The buttermilk and cinnamon work together to make the chocolate not so rich and dessert-like. And the best part about it? These are no worse for you than pancakes or waffles! My littlest ate 3 of these (without the glaze) and I had no guilt whatsoever.

I’m dying to try more baked doughnut recipes so if you have any, leave them in the comments! I hope everyone has a great week!

Baked Chocolate Doughnuts with Buttermilk Glaze

adapted from Lara Ferroni

Ingredients

For the doughnuts:

1 cup all purpose flour

2 tablespoons cocoa powder

1 teaspoon baking powder

¼ teaspoon baking soda

½ cup sugar

½ teaspoon cinnamon

½ teaspoon salt

2 tablespoons unsalted butter, melted

½ cup buttermilk

1 teaspoon vanilla extract

1 large egg

For the buttermilk glaze:

1 cup powdered sugar

1 – 2 teaspoons buttermilk

Instructions

Lightly grease a doughnut tin and preheat the oven to 350F.
Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, cinnamon and salt.
In a separate bowl, whisk together the butter, buttermilk, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
Fill each cup ½ to ¾ full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It’s important not to overfill, or as the doughnuts rise, you’ll lose the hole.
Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing.
To make the buttermilk glaze:
In a small bowl, whisk together powdered sugar and 1 teaspoon of buttermilk. Continue adding buttermilk a few drops at a time until it reaches a good dippable consistency. It should be thick enough to stick to the doughnuts but not so thick that it’s clumpy.

http://fakeginger.com/2011/04/04/baked-chocolate-doughnuts-with-buttermilk-glaze/