Almost everyone I know feels guilty when they have a doughnut or two. It is a guilty pleasure filled with sugar and fat, but oh so hard to resist. My family and I don't give in to going to the local doughnut shop often, but love seeking out doughnut shops in the cities we visit.
Lately it seems that every city we visit has a must try doughnut shop. In Portland, OR there are two, Voodoo Doughnuts and Blue Star Donuts. In Kansas City, The Doughnut Lounge is a must. While in New York City, we had to try The Doughnut Plant. Los Angeles is the city we travel to most often and these are the doughnut shops we have tried so far: Randy's Donuts (an iconic landmark), Bob's Coffee and Doughnuts, and California Donuts. There are many more on our list to check out in L.A.
Each one of the doughnut shops we have tried have a doughnut or two that we really liked, but the stand out doughnut shop of all them is Blue Star. The doughnuts from Blue Star are outstanding. While we enjoyed all the doughnuts tried from there, and they are best known for their brioche based doughnuts, the entire family agrees that the old-fashioned buttermilk doughnut the best doughnut we have ever had.
Blue Star has a new location in Los Angeles, so now there is one a little closer to us and we don't have to wait until we go to Portland to have them again. But it still requires a road trip to get there, so in the mean time these will do. These satisfy our craving for doughnuts without the guilt!
Baked Doughnut Twists
My daughter, Lili, has been making these for a Sunday treat lately. They are really good and a bit healthier than fried doughnuts. This recipe is adapted from the one that came with the Doughnut Twist Pan by Wilton Cakes.
6 tablespoons butter, softened (For the vegan version of this recipe, substitute vegetable shortening.)
1 cup granulated sugar
2 large eggs (For the vegan version these doughnuts, mix 2 tablespoon of milled flax seed with 6 tablespoons of water and let sit a few minutes to thicken.)
1 teaspoon vanilla extract
2 cups sifted all-purpose flour*
4 tablespoons cornstarch
1/2 teaspoon baking soda
Scant 1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup buttermilk (For the vegan version of these doughnuts, place 1/2 tablespoon of apple cider vinegar in a 1/2 liquid measuring cup and add preferred milk alternative (I use almond milk). Let stand for 10 minute to thicken.)
Preheat oven to 350°F. Prepare Doughnut Twist Pan with nonstick cooking spray.
In a bowl of an electric mixer, beat butter and sugar until light and fluffy, about three minutes. Add eggs one at a time mixing well after each. Add vanilla extract.
Sift flour and corn starch together into a measuring cup and level. Start with the cornstarch in the sifter to ensure it goes into the measuring cup. This should yield 2 1/4 cups flour/cornstarch mixture.
Pour the flour/cornstarch mixture into another bowl and stir in baking soda, nutmeg, and salt. Add half dry of the ingredients to the wet ingredients and mixed until just combined. Add buttermilk, stir, then add remaining dry ingredients; mix until just combined. Careful not to overmix.
Fill cavities of doughnut pan 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of doughnut twist comes out clean. Cool in pan 5 minutes; remove to cooling rack
Yields 6 doughnut twists.
The vegan version of these doughnuts were baked in a regular doughnut pan. Again, fill the cavities of the doughnut pan 2/3 full. Bake at 350°F for 10-12 minutes or until a toothpick inserted comes out clean. Yields 10 doughnuts.
*The original recipe calls for 2 1/4 cups cake flour. I don't like to buy cake flour because it is bleached, non-organic, and I never seem to use it all. So, I use a cake flour substitute: cake flour with cornstarch sifted in.
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| These doughnuts are made using the vegan version of this recipe. |
Chocolate Glaze
1 1/2 cups powdered sugar, sifted
1 tablespoon light corn syrup
1 teaspoon vanilla
1/4 cup cocoa powder
1-3 tablespoons water
Whisk together the all the ingredients, starting with only a tablespoon of water. Continue to add water a little at a time until desired consistency is reached.
Use a spatula to spread the glaze on the doughnuts, allow some to drip down the sides of the doughnut. If using sprinkles, put the sprinkles on immediately after glazing each doughnut. Otherwise the glaze start to harden and the sprinkles will not stick.
Makes enough to generously glaze 6 doughnut twists.
Vanilla Glaze
This recipe is adapted from Alton Brown's Doughnut Glaze Recipe found @http://www.foodnetwork.com/recipes/alton-brown/doughnut-glaze-recipe.html
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
Combine milk and vanilla in a small saucepan and heat over low heat until warm. Sift the confectioners' sugar into the milk mixture. Whisk slowly until combines. Remove the glaze from the heat and spoon over the doughnuts, spreading the glaze a bit so it drips down the size. If using sprinkles, put the sprinkles on immediately after glazing each doughnut. Otherwise the glaze start to harden and the sprinkles will not stick.
Makes enough glaze for 6 doughnut twists.
Enjoy!
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