Today, we’re going back to the namesake. The old namesake. Remember the days of “Will Race for Donuts” (my first blog name)? I do, and fondly. Lately, I’ve been reminiscing on how far this little train that could, has come in the past nine months. What started as a blog meant to help me try out the pins on my Pinterest feed, has turned into a small business with local/national customers, and wholesale accounts. Oh, and a continuous REALLY AWESOME, AND CLEVERLY WRITTEN BLOG! With all of these feels going on, I channeled the one food that started it all off: donuts. While I’ve written about these guys before, I figured today was a day to show you my favorite go-to base recipe. This recipe is one you can keep classic or change up. Either way, you’ll still be making delicious donuts.
For our purposes here today, I made two varieties: Cinnamon Sugar and Chocolate Frosted with Sprinkles. These guys use the same base, but are just decorated to make two completely different donuts. How did I have time to make two kinds of donuts, you ask? Get ready. These are the simplest treats. Fair warning: they may (probably will) become a weekend staple in your household, like they have in mine.
Let’s start with the base. First, mix together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and the secret ingredient…nutmeg. This spice is going to give the donuts a subtle “warm” taste, if that makes sense. Kind of like the taste of apple pie…without the apples.
Then, in a separate bowl, combine the wet ingredients. The sugar and egg will be mixed together first. When those are smooth, add the melted butter, milk, yogurt, and vanilla.
Now, your dry mixture can be scooped into the wet bowl, little by little, being mixed together as you go. Your batter will be pretty thick. Don’t worry, this will lead to a better rise in your donuts later on.
To get the batter into the donut pan cavities neatly, I recommend using the piping bag trick. By scooping the batter into the bag and using it to pipe your batter until the hole is 2/3 full, you’ll save quite a bit of clean up time later on.
Bake these guys in a 350 degree oven for about 9-10 minutes, or until they are just about golden brown.
Now, for the fun part! Decoration! First up, we’ll start simple: Cinnamon Sugar. While your butter is melting in one bowl, mix together the cinnamon and sugar in another. Then, dunk your donuts in the butter quickly, and transfer the sticky donut to the cinnamon sugar bowl. Coat completely and set on a cooling rack to dry.
Looking for a bit more excitement in your life? (That’s rhetorical, of course you are!) Then, throw in some chocolate instead! In a medium bowl, combine your chocolate, butter, corn syrup, and water. The syrup and butter will contribute to the chocolate layer hardening a bit later on, like the classic donut you’d pick up at your local bakery. Microwave these ingredients in 20 second increments, until completely melted. Then, dip those donuts to your heart’s content!
Once you’ve let your toppings set on the donuts for a few minutes, you’re ready to eat! These guys are best eaten right away (of course), but can be saved for a couple of days in an air tight container as well.
There you have it folks, THE classic donut. A donut which you can dress up, or keep it in it’s perfect, simple form. Just imagine, adding some cocoa to the batter, or making your chocolate topping into a peanut butter topping…the possibilities are endless!
Next week, we’re talking gifts. Of the edible variety, of course. Until then, stay tuned and stay hungry.
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg
- 1/3 cup brown sugar
- ¼ cup milk
- ¼ cup plain Greek yogurt
- 2 tablespoons butter, melted
- 2 tablespoons vanilla extract
- (ingredients make enough to decorate entire batch)
- Cinnamon Sugar -
- - ¾ cup sugar
- - 1 teaspoon cinnamon
- - 6 tablespoons butter, melted
- Chocolate Frosted -
- - ½ cup chocolate chips
- - 2 tablespoons butter
- - ¾ tablespoon light corn syrup
- - ¾ tablespoon water
- Preheat oven to 350 degrees and spray donut pan with cooking spray.
- Mix together dry ingredients – flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate medium bowl, whisk together the egg and sugar. Once combined, add the milk, yogurt, melted butter, and vanilla.
- In small batches, incorporate the dry ingredients into the wet ingredients. Batter will be thick. Be careful to not over-mix.
- By scooping your batter into a piping bag or plastic ziplock back and cutting off the end, pipe your batter into the donut cavities. Each cavity should be 2/3 to ¾ full.
- Bake donuts for 9-10 minutes, or until light brown on the top.
- Let the donuts cool completely on a rack before decorating.
- Chocolate Frosted - In a heat safe bowl, combine all ingredients and microwave in 20-second increments until completely melted. Dunk top half of donut into chocolate mixture and decorate with sprinkles if desired.
- Cinnamon Sugar - Combine sugar and cinnamon in a bowl, and melt butter in a separate bowl. Quickly dunk donuts in melted butter, and then move to the sugar bowl to coat completely.