Baked Vanilla Glazed Doughnuts

I've now decided that buying a doughnut pan was definitely a worthwhile investment. They're like the muffin's more photogenic twin! I can't exactly pinpoint what is so appealing about them, the cute holes in the middle? what? Oh well, not like I'm complaining here! I've also recently bought or more specifically impulsively bought a pan with 12 squares. So like a muffin tin, but square, like mini square lamington pans. I just thought it'd be cute right? I haven't thought about what I'm going to make with them yet, but I'm kind of regretting it already because uhhh, it's basically the same thing if you just cut up a big cake into squares right? I don't know what I was thinking... I'll post up a recipe using it and see you guys can judge if it's worth it or not. 

And look at my colourful paper straws!! I got them ages ago but never got the chance to showcase them. I really am in need of a proper milk bottle though or plastic mini milk cartons!

Meanwhile, today I made some vanilla doughnuts. I saw them a while ago at Averie's blog- Averie Cooks, and she claims that it was really good, reminding her of an original krispy kreme doughnut. Of course I was sold at that, plus it's baked so it'll be my second time using my pan- it's sort of my way to tell my mum, "see, I told you I'd use the pan heaps!" My first attempt at baked doughnuts was alright, it was a choc banana one (here) but I really wanted to search for 'the perfect' one.

These doughnuts I made today texturewise wasn't fluffy, other than it being slightly cinnamony, it didn't really feel like eating a doughnut. So if you're looking for a fluffy airy doughnut, this one's not for you. This one's quite dense, crumbly and a little cake-like. I actually quite liked it but some of my family members still thought it was 'dry'- I guess they weren't as prepared as I was since I actually saw Averie's description of the texture beforehand. *update: today, I tried them a day old and the were fabulously moist since the icings seeped through a little more. So I'll make sure those who said it was dry try the day-old ones and I'm pretty sure they won'e be complaining no more! I will probably stick to these as my staple baked doughnuts recipe for now because they were heaps easy to whip up, but I will also keep a lookout for fluffy style baked doughnuts recipes too. I might even try the ones with yeast and use my doughnut cutters that I never got the chance to use and see what the difference in texture would be with baked doughnuts with and without yeast. I especially want to make some fluffy jam filled dougnuts too net time. Mmmmm lovely, I like experiments...

My bites are photogenic I hope? Haha

Baked Vanilla Glazed Doughnuts

Recipe Adapted from Averie Cooks

Makes around 12 doughnuts

For the Donuts:

2 cups all-purpose flour

12 tbsp white sugar

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt 

12 tbsp buttermilk

2 eggs

1 tsp vanilla extract

2 tbsp butter, melted
For the Glaze:
1 cup  powdered sugar
1 tsp vanilla extract (I used vanilla bean paste)
1-2 tsp milk

Naked Doughnuts!

1. Pre-heat oven to 325 degrees and lightly grease or cooking-spray the donut pan (or muffin tin).In a large bowl, mix together flour, sugar, baking powder, cinnamon (and salt).
2. Add buttermilk, egg, vanilla and melted butter.  Whisk or stir to combine.
3. Use a pastry bag fitted with a large round tip to pipe the batter into donut pan.  
4. Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set.  Donuts will not be golden brown, but should be springy. 
5. Allow to cool slightly before removing from pan, about 5 minutes.

A little more civil now, dipped with vanilla icing!

6. While donuts are baking or cooling, make the glaze by combining powdered sugar, vanilla extract, and milk. Add the milk one teaspoon at a time, until desired consistency is achieved.7. Dip the donuts into the glaze while warm (or cool).8. Add sprinkles or other extras when icing is still wet if desired.

Funfetti and sprinkled makes me happy!

I've also still got my Eleven Madison Park- The Cookbook review on hold and cocoa sticks recipe will be up soon! Have a great weekend!