There are a lot of great breakfast pastries out there, but to me, there is nothing better than a really good doughnut. When you sink your teeth into a freshly-made, still warm doughnut it tastes like pure joy. Especially when they’re homemade. It’s no secret that I love donuts, and I am always finding an excuse to bake a batch. Today’s excuse? It’s spring, and I’ve wanted to make something floral and bright. Simply top a freshly baked cake donut with a variety of frosting flowers, in all sorts of colors to make an edible spring garden. They’re almost too pretty to eat… key word, almost.
While I’ll admit that this is a lot more work than driving to your local Dunkin’ Donuts or Krispy Kreme, you’ll be amazed to see that doughnuts are even better than you thought humanly possible. Sometimes the little extra effort is worth it, and when it comes to doughnuts it definitely is. It’s not very often that I like to fry a batch of doughnuts in a big pot of oil, yes I love the taste but I don’t like the added calories and mess that comes with frying them. Baked doughnuts are easier, quicker and are a healthier alternative than their fried counterpart. They’re as simple as baking a cake, if you have the right doughnut making tin. You’ll need to purchase one of these, but they are pretty inexpensive and simple to find.
Welcome spring with this extra sweet breakfast. Your family and friends will thank you.
1 hour and 30 minutes
- 3/4 cup plus 1 tablespoon (120 grams) all-purpose flour
- 1/4 cup (30 grams) whole wheat pastry flour
- 1 teaspoon baking powder
- 1/3 cup (75 grams) superfine sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 2 tablespoons (1 ounce) unsalted butter or vegetable shortening
- 1/4 cup whole milk, scalded
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 egg, beaten
For the frosting:
- 2 tablespoons of milk
- Different color food dye
- Preheat the oven to 350°F. Lightly grease a doughnut pan.
- Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.
- Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan.
- To make the frosting, cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3-4 minutes.
- Separate frosting into different bowls, depending on how many different color flowers you want to make. Mix dye into frosting until well blended. Pipe on doughnuts.