donut

Donut Cookies

May 31, 2018

Who doesn’t like donuts?

Who doesn’t like cookies?

Then I can’t think of anyone who wouldn’t like these adorable donut cookies, which are perfect for National Donut day! They are just so cute and were so easy to make!

Supplies and Recipes

For these cookies, you will need:

Cookies shaped like donuts, which I cut out using a large circle cutter and a small circle cutter.
Royal icing thinned to flood consistency in light brown, dark brown, pink, and white
Piping bags or zip-top bags
Sprinkles or jimmies
Toothpick or scribe tool

[show_shopthepost_widget id=”3153185″]

How to Make Them

Outline the cookie with light brown flood consistency icing. Let the outline dry for about 1 minute.

Fill in the entire outline with flood consistency icing. Use a scribe tool or toothpick to pop any bubbles. Then let crust over for at least 10 minutes, if not longer.

Outline the frosting in pink, dark brown, or white (or any other color) flood consistency royal icing. Let the outline dry for about a minute.

Fill the outline with flood consistency icing.

Immediately sprinkle on sprinkles.

Now if you can’t decide between a donut and a cookie, you don’t have have to choose!

They are perfect with a cup of coffee!

Before we left to visit family in Texas for Thanksgiving, I decided I needed to put up my Christmas tree and get our house ready for the holidays. I pulled out all of the Christmas decorations that we had acquired over the years and unpacked it all (to see what I had to work with). It was like Christmas had thrown up in our living room. Which for me, was lots of fun. Not so much for my husband.

To fuel my Christmas decorating bender, I thought it would be appropriate to have a Christmas-themed breakfast. There are lots of things that remind me of Christmas, but maybe none more than gingerbread! My first thought was gingerbread pancakes (been there, done that). Then I thought: Gingerbread Donuts!

The gingerbread baking in the oven filled our kitchen with so many wonderful holiday scents – brown sugar, cinnamon, ginger, and clove. It smelled heavenly!

To make the gingerbread batter, I mixed together flour, brown sugar, baking powder, salt, and spices. Separately, I whisked together the milk, butter, molasses, and egg. Then I mixed the two together to make a light and fluffy batter.

I use a big zip-top bag to pipe the batter into the donut tin. I tend to overfill my donut tin, forgetting that the donuts will puff up and rise in the oven. Next time I will remind myself to only fill up the tin three-quarters of the way.

They don’t take very long to bake, but I used that down time to whip up the vanilla glaze. The glaze is pretty simple to make: whisk together milk, confectioners’ sugar, and vanilla. I added just enough milk until the glaze was the right consistency.

I kept my glaze rather thick, mainly for the photos. But when I make these again, I will make my glaze thinner. I want the gingerbread to be the star of the show. If you make these at home, you could even skip the glaze completely and dust the donuts with confectioners’ sugar.

Any way this gingerbread donut is dressed (I tried the donuts plain, with confectioners’ sugar, and glaze….it’s a tough job, folks), it’s delicious. Light, yet moist and oh so flavorful. It is the perfect compliment to a cup of holiday spice coffee. Also the perfect start to a day of holiday decorating!

[amd-yrecipe-recipe:100]

Baked Strawberry Donuts

April 30, 2014

When I was a kid, my dad would always take me to get donuts on the weekends. Something about a donut just brings me back to simpler times when your only weekend responsibility was to play outside and maybe do a little homework. Oh, and not worrying about counting all those calories.

Now, weekends are full of chores and errands, and of course a little fun here and there. And just like when I was a kid, I think weekends are a time for a little treat. A little reminder of being a kid again.

What I love about making (and baking) donuts at home, is that they are just about the same recipe as a muffin just shaped in a circle. You can make them as healthy or unhealthy as you like. This weekend combines a little bit of both. The batter is made with whole wheat flour and Greek yogurt, but they also have 2 layers of icing.

I glazed the donuts first in a vanilla glaze made with confectioners sugar and milk. Then I dipped them into a strawberry icing made with pureed strawberries and confectioners sugar.

I also mixed strawberries into the batter for some extra strawberry flavor. Strawberry jam could instead be mixed into the batter for a more concentrated flavor.

Other than the excessive icing, these donuts are a far cry from the ones I had from a child. They are baked, not fried, and use much more healthy ingredients. It almost makes this childhood favorite guilt-free again. Almost.

[yumprint-recipe id=’15’]