I have been wanting a doughnut pan for the longest time. I have been looking at all the craft and hobby stores the last few months, and have even tried to find them at home stores. And for some reason, I could never remember to buy one online. Well, I actually ended up lucking out at Target last week, as I some how magically found the last doughnut pan on the shelf. It could not have been better timing!
This was actually my second batch of doughnuts I have ever made. The first round I did chocolate glazed, but decided to do pink this time because, well, I love pink! I ended up modifying a couple of recipes I had pinned to my doughnuts board on Pinterest to create these. They ended up tasting amazing! They were so moist, and the icing was just like from a bakery. The recipe is below if you'd like to try them, but just a fair warning, once you eat one, you'll want another... and another!
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 2/3 cup granulated sugar
• 1/2 cup milk
• 1/2 cup plain yogurt
• 4 tablespoons butter, melted
• 3 teaspoons vanilla extract
• 3 cups powdered sugar
• hot water
• 1 tablespoon corn syrup
• 1/4 teaspoon corn starch
• 1/2 tablespoon vanilla
• 20 drops pink gel food color
• 2 drops red liquid food coloring
• rainbow sprinkles
Preheat oven to 350 degrees F. Spray a doughnut pan with nonstick spray and set aside.
For doughnuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
Whisk the eggs, sugar, milk, and yogurt together until smooth. Add in the melted butter and the vanilla extract, mixing until fully combined. Pour the wet ingredients into the dry ingredients, and stir until just combined. Make sure not to over mix. The batter should be very thick.
Spoon the batter into a large Ziploc bag. Seal the top, and then snip a little bit off one of the bottom corners, creating a sort of pastry bag. Squeeze the batter out of the corner you cut off, into the doughnut pan cavities. Fill each one about 1/2 to 3/4 full.
Bake for 12 minutes, or until the edges are slightly browned. Let the pan cool for about 5 minutes, and then remove the doughnuts. Once the pan has cooled off a bit, you can fill it up with the rest of your batter. Allow all of the doughnuts to cool down before glazing.
For glaze: In a medium sized bowl, mix the hot water with the powdered sugar a little at a time, until is forms a smooth, thick consistency. Add in the corn syrup, corn starch, vanilla, and dyes. Mix until combined. If the mixture has thinned out, you can add in more powdered sugar until it is thick.
Take a doughnut from the bottom and dip it into the glaze, rolling it around a little bit. Flip the doughnut over and place on a plate. Sprinkle the decorations on top and allow to set completely.
Makes about 18 doughnuts.