Remove sheet pan from the freezer and store the frozen donuts in an airtight bag. I tried freezing the donuts after frosting them. Bake according to direction and then arrange them on a cookie sheet and freeze for 1-2 hours or until frozen through. Make sure to store them in the refrigerator or the icing gets a little funny looking.įreezer: The donuts (without frosting) will keep in the freezer for up to 3 months. Make Ahead: The donuts can be prepared and frosted the night before serving. The donuts definitely looked nicer when the glaze was prepared right before use. I tried prepping the glaze ahead of time and the result was ok. Prior to glazing the donuts just pop them in the oven long enough that they are warm so that they glaze melts on contact. Prep: You can prepare the donuts 1-2 days before applying the glaze Just store them in an airtight container. 1 teaspoon half and half (more if consistency is too thick).The sharp pink is from a combination of beet juice and store-bought all natural food coloring added to the vanilla cream cheese glaze) Raspberry Glaze: Combine all ingredients in a blender and pulse until smooth. Desired amount of food coloring (if using).Vanilla Cream Cheese Glaze: Combine all ingredients using a mixer. Pulse until your sugar is the same consistency as powdered sugar. with kids, I went for the colored glazes.ĪMAZING LIFE HACK ALERT: You can make your own whole-food powdered sugar! How amazing is that? Purchase a bag of Pure Cane Sugar (since it is not refined) and pour it into your food processor. I have no doubt that would be delightful. The original recipe recommended dipping the baked doughnuts into butter and then rolling in a sugar/cinnamon mix.If you don't have buttermilk I'm sure that whole milk would work just fine. I LOVE the combination of Spelt flour and buttermilk so I swapped out whole milk and white flour for those ingredients at a 1:1 ratio.Because sugar is a dry ingredient and honey is a wet ingredient I reduced the amount of liquid in the original recipe by ¼ cup and lowered the baking temperature by 25 degrees since honey caramelizes at a lower temperature than granulated sugar. Instead of using sugar to sweeten the donuts I opted for maple syrup and a bit of honey.I adapted these donuts from Ina Garten's Cinnamon Baked Doughnuts. I also love that they are made with MOSTLY with whole-food natural ingredients (I just couldn't get the glaze done without a little powdered sugar) . They come together quickly, and are simple and fun to decorate with. These healthy(ish) baked donuts with naturally colored glazes fit the bill. I think we can all agree that sprinkles and frosting are essential when memory making. happy childhood memories must be created. there must be frosting and sprinkles because, if I'm going to bake. With that said, I'm picky about what recipes I will and will not make with the boys. Out.ĭon't get all indignant and horrified with me.I do it anyway. I'm not sure if it's the broken bottles of vanilla, spilled flour, arguments over who's turn it is to stir, serious infractions of the health code (think finger licking and sneezing), the inevitable sugar highs, or the sticky EVERYTHING that get me so down on this joyous tradition. I know, it's very grumpy and unmotherly of me. I'm going to preface my next sentence with a plea.don't judge me. and if applicable, your kids (I blame Pinterest). There is something about Valentine's Day that demands that you break out out the cookie cutters, sprinkles, frosting and get baking. which I can tell you without pause is Definitely. You have to be super accurate and pay attention to minute details. If you've been around here long you know that baking is not my thing. Save Healthy (ish) Baked Donuts for later! Fluffy, Baked Vanilla, Healthy (ish) Baked Donuts made in 3o minutes!
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