Anni Schäfer October 29, 2020 Doughnut Recipes
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup buttermilk
1/4 cup flavorless oil, like canola or vegetable
1 teaspoon vanilla extract
1/4 cup water
Sprinkles for decorating
Blood Orange Glaze, recipe follows
Rhubarb Glaze, recipe follows
Blueberry Glaze, recipe follows
Blood Orange Glaze:
3 cups confectioners' sugar
2 tablespoons honey
4 to 5 tablespoons fresh blood orange juice (from about 2 blood oranges)
4 stalks rhubarb, small dice
1/2 cup granulated sugar
2 tablespoons confectioners' sugar
1 cup frozen blueberries
2 tablespoons granulated sugar
2 tablespoons confectioners' sugar, plus more if needed
1. To make the donuts: preheat the oven to 375 degrees F. Coat a 12-cavity donut pan with cooking spray and set aside.
2. Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl. Whisk the wet mixture into the dry mixture and stir to combine. Fill a piping bag with the batter and pipe the batter into the donut pans, filling each cavity halfway. This could get a little messy.
3. Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool in the pan for 5 minutes. Remove to a rack and cool completely.
4. To decorate the donuts, dip them halfway into the glaze and then allow excess glaze to drip off. Sprinkle the tops with sprinkles and enjoy.
- Blood Orange Glaze:
Combine the confectioners' sugar, honey and 4 tablespoons of the juice in a bowl. Add more juice little by little until the mixture is spreadable (you might not need the full remaining tablespoon). It should be quite thick yet spreadable.
- Rhubarb Glaze:
Put the rhubarb, granulated sugar and 1/2 cup water into a small pot on a stovetop. Bring to a boil, then reduce to a simmer. Cook until the sugar is dissolved and the rhubarb is tender, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth, then transfer to a bowl. Add confectioners' sugar as needed for taste and consistency.
- Blueberry Glaze:
Put the blueberries, granulated sugar and 1/4 cup water into a small pot on a stovetop and cook over medium heat. Bring to a boil then reduce to a simmer. Simmer until the berries have burst and the sugar is dissolved, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth. Pour into a small bowl, straining if necessary, then add the confectioners' sugar. Whisk to combine, adding more confectioners' sugar as needed for taste and consistency.
Special equipment: a 12-cavity donut pan and a piping bag