baked doughnuts Archives - 2 Sisters 2 Cities

Posted by Keelin Hollenbeck on September 25, 2013

Fall for Pumpkin Doughnuts

I warned you that pumpkin recipes were coming! And of course I am finding more use for my doughnut pan!

These baked pumpkin doughnuts were phenomenal with their buttery cinnamon sugar outside and their delicious pumpkin spice inside. The day after making them, I was so excited to get out of bed to eat another doughnut with my coffee. There’s nothing like a cool fall morning with a yummy pumpkin goodness. Bring on the pumpkin baked goods! I know, I know- pumpkin is totally overdone, but it’s one of the reasons why I love fall. I even have a pumpkin Pinterest board- check it out here!

Pumpkin Doughnuts

Baked Pumpkin Doughnuts

Author: 2 Sisters 2 Cities

Serves: 12

Ingredients

For Doughnuts

½ cup vegetable oil
3 large eggs
1½ cups granulated sugar
1½ cups canned pumpkin puree
1 tsp. ground cinnamon
¼ tsp. ground ginger
1½ tsp. salt
1½ tsp. baking powder
1¾ cup All-Purpose flour

For Topping

½ cup unsalted butter, 1 stick
1 cup granulated sugar
1 tsp. ground cinnamon

Instructions

Preheat oven to 350 degrees.
In the bowl of your mixer add all doughnut ingredients except flour and mix together until smooth. Add in flour and mix until just combined.
Spray a doughnut pan with non-stick spray. Fill each doughnut mold with batter and fill ¾ths the way.
Place in oven and bake for 15 to 18 minutes until a toothpick inserted in middle comes out clean.
Let doughnuts cool in pan 5-10 minutes before taking out of doughnut pan. You can loosen the edges with a butter knife. Place doughnuts on wire rack.
Repeat for additional batch (if using a 6 doughnut pan)
In a heatproof bowl, melt butter in the microwave. Watch carefully so the butter doesn’t boil over.
In a medium bowl stir together sugar and cinnamon.
Dip doughnut in butter, shake slightly to stop dipping and then dip doughnut in cinnamon sugar, covering both side. Let dry at room temperature on a wire rack over a baking sheet. Store in an airtight container for 1-2 days.

Stack of Pumpkin Doughnuts

Source- Adapted from the King Arthur’s Flour Blog

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Posted by Keelin Hollenbeck on August 11, 2013

Since I bought my doughnut pan, I have been really into making baked doughnuts. I have made cinnamon sugar coated and powdered sugar coated. I had an idea to make glazed baked doughnuts, but wanted to flavor the donuts with something besides cinnamon and nutmeg.

International Delight has come out with Cold Stone Creamery flavored creamers. I love Cold Stone Creameries ice cream and International Delight was able to capture some of these flavors to enjoy in your coffee creamer. I found the Founder’s Favorite, a mixed flavor of brownies, pecans, caramel, and fudge at my Target and decided it would be the perfect addition to my baked doughnuts.

The other Cold Stone Creamery flavors consist of Sweet Cream, Hot for Cookie, and Churro Caramel. I love to have a baked doughnut with my coffee in the morning so why not put the creamer taste I love into a doughnut? I took my basic baked doughnut recipe and omitted some sugar and milk and replaced it with the Cold Stone Creamery International Delight Creamers. All of the flavors would work perfectly for this baked doughnut recipe, so pick your favorite! The sweet glaze is the perfect mix to the delicious cakey doughnuts.

Glazed Baked Doughnuts

Ingredients

For Doughnuts-

2 cups AP flour
1 cup sugar
2 tsp. baking powder
½ tsp. kosher salt
1 large egg
½ cup milk
¾ cup International Delight Cold Stone Creamery creamery (you pick the flavor!)
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 tsp. almond extract

For Glaze-

2 cups confectioners’ sugar
¼ tsp. vanilla extract
2-4 tbsp. water

Instructions

Preheat oven to 350 degrees. Spray doughnut pan with non-stick cooking spray (I only have one 6-doughnut pan so I just had to make the doughnuts in batches)
In a large bowl whisk together flour, sugar, baking powder, and salt. Then in a small bowl whisk together the egg, milk, creamer, melted butter and vanilla extract. Take the wet ingredients and add them to the dry ingredient bowl. Mix together until just combined.
Spoon the batter into prepared doughnut pans filling about ¾th the way.
Bake for 15-17 minutes until doughnuts spring back when poked.
Let doughnuts cool.
To make glaze- Add confectioners sugar to a medium sized bowl. Whisk this sugar to take out any lumps. Add in vanilla extract and 2 tbsp. of water an whisk until smooth. Mix in more water if glaze is too thick, if it gets too watery add additional confectioners’ sugar.
Dip cooled doughnuts in glaze and place on a wired rack placed on a baking sheet so that extra glaze can drip off into the baking sheet. Let glaze dry and enjoy!

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Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Posted by Keelin Hollenbeck on June 6, 2013

Homemade Baked Doughnuts (from 2 Sisters 2 Cities)

Let’s talk about doughnuts. Do you love them or hate them? I (like most foods out there) love them! Certain foods in my life have memories associated with them. When I was little, I remember going to church and there would sometimes be doughnuts and juice in the church basement after the mass. This probably only happened a few times in reality, but I would always sit through the whole mass hoping they would have doughnuts at the end. On days I didn’t want to go to mass, I would try to use doughnuts as a plea bargain with my parents. “I’ll go, but can we go out for doughnuts after?” This is probably the reason why we started going to 4 PM mass so I would shut up about doughnuts. I can’t say that I have grown out of this now. I still correlate Sunday mornings to doughnuts every week. (However, I usually think about them in passing…I don’t actually have a doughnut every Sunday.)

For the majority of my life I thought the right way to spell doughnuts was “donuts” because of the beloved Dunkin’ Donuts. I love Dunkin’ Donuts, but the funny thing is that I rarely get donuts there. I do love their coffee and I also buy their coffee grounds to make coffee at home. There are no Dunkin Donuts where I live in California! I have to smuggle Dunkin’ Donut’s ground coffee in every time I travel someplace that has one. My friend from New York visited last week and asked me if there was anything I wanted her to bring. I was like “YES! Bring me Dunkin’ Donut’s Coffee!”

Powdered Sugar Doughnuts (from 2 Sisters 2 Cities)

The problem with doughnuts is that they have an “unhealthy” connotation to them because they are fried and filled with sugar. Well, I have some good news on one of those problems‐ this recipe for doughnuts calls for them to be baked! This morning I had my homemade baked donuts with a big mug of DD coffee. Thanks B!

Cinnamon Baked Doughnuts (from 2 Sisters 2 Cities)

These doughnuts are from Ina Garten’s newest cookbook Barefoot Contessa Foolproof. My boyfriend and I have sort of been on a Ina kick lately. All the dinners and desserts and now breakfast we have made this weekend have been from Ina. I recently bought two more of her cookbooks at Costco and have been obsessively looking through them for what I will make next. I assure you that I will eventually be sharing with you what I have made.

Baked Doughnuts with Powdered Sugar(from 2 Sisters 2 Cities)

I have made fried doughnuts at home before and they were really good. I do however try to avoid frying things at home for several reasons: it seems like a waste of oil to me, it creates a huge mess with splashed oil, and it makes my apartment stink like a fast food place for days. I am also an extremely clumsy person so being near splashing hot oil is just not a good idea for me. When I originally saw this recipe for baked doughnuts in Ina’s cookbook, I was so excited to try it. The only caveat was that I needed to buy a donut pan. I have this thing about buying pans that only serve one purpose. Anyone that lives in an apartment understands this because space is limited. I have the same conundrum with Madeleine pans too! I want to make them but I don’t want to own the pan. I finally saw a doughnut pan at Marshall’s the other week and it was priced pretty well so I decided to finally buy one. The cool thing about this pan is basically you can take any muffin recipe and make baked doughnuts with it. These doughnuts are easy to make and we even tried dipping half in cinnamon sugar and half in powdered sugar. I love that these are even better the next day after the butter soaks in and the toppings dry, making them the perfect make‐the‐night ahead breakfast.

Baked Doughnuts

Ingredients

2 cups AP flour
1½ cup sugar
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. kosher salt
1 large egg
1¼ cup milk
2 tbsp. unsalted butter, melted
2 tsp. vanilla extract

For toppings

½ cup butter (1 stick), melted
½ cup granulated sugar mixed with ½ tsp. ground cinnamon
OR
1 cup sifted confectioners’ sugar (powdered sugar)

Instructions

Preheat oven to 350 degrees. Spray doughnut pan with non-stick cooking spray (I only have one 6-doughnut pan so I just had to make the doughnuts in batches)
In a large bowl whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Then in a small bowl whisk together the egg, milk, melted butter and vanilla extract. Take the wet ingredients and add them to the dry ingredient bowl. Mix together until just combined.
Spoon the batter into prepared donut pans filling about ¾ths the way.
Bake for 15-17 minutes until doughnuts spring back when poked.
Let doughnuts cool for 5 minutes.
Prepare the cinnamon and sugar mixture or the confectioners’ sugar for the topping in a medium sized bowl. If you want both cinnamon sugar and powdered doughnuts half the ingredients and put in two different bowls
Dip both sides of doughnuts in melted butter and then sugar (either cinnamon sugar and confectioners.)

Source- Adapted from Ina Garten’s Barefoot Contessa Foolproof

Doughnut Breakfast (from 2 Sisters 2 Cities)
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