![]() ![]() I use vanilla extract along with the buttermilk to give these donuts an incredible taste! ❤️ Why you'll love this recipe And since baked donuts have a reputation for being "cake-y" and not very "moist," any extra help you can get in the tenderness department is a great thing!Īlso, buttermilk has a great tangy taste to it that really adds to the depth of flavor in these donuts. So, why would you want to use buttermilk in your baked donuts instead of regular milk? A couple reasons! Buttermilk makes baked goods more tender than other milks. I decided to make buttermilk donuts, but bake them instead. But, typically, old-fashioned donuts are fried. Many old-fashioned donuts are actually made with buttermilk. These particular ones are pretty standard baked donuts with one important ingredient swap: I use buttermilk instead of regular milk. But there's lots you can do to make them pretty awesome. OK, so a baked donut will never be quite as good as a fried donut. They're way easier to make, way less messy, and are still incredibly delicious. But when I'm making my own donuts at home, I often make baked donuts. When I'm out, I'm definitely a fried donut lover. I would gladly eat a donut every single day and bake them at home way more than I should admit. There's not much in life that I love more than donuts. They're bursting with tangy vanilla flavor and can be decorated any way you choose! Jump to: Leave to set at room temperature for 30 minutes or in the fridge for 10-15 minutes.Looking for a baked donut recipe that's moist and tender with delicious flavor? These easy-to-make Baked Buttermilk Donuts use buttermilk instead of regular milk for a more tender and flavorful donut. Sprinkle the crushed up candy cane pieces over the glaze. ![]() You can also melt the chocolate over the stovetop.ĭip one side of the donut into the melted chocolate, shaking off the excess, and place it on a lined baking sheet. Then, melt the white chocolate chips and oil together in the microwave in 15 second increments, stirring in between each increment. If you do not have a food processor or blender, put them in a ziplock bag and carefully hit the candy canes with the back of a wooden spoon/spatula until they are broken up. Put the candy canes into a food processor or blender and pulse them until they are in small pieces. While the donuts are cooling, break up the candy canes. Let the donuts cool in the pan for 10 minutes, then remove from the pan and let them finish cooling on a baking sheet - about 20 minutes. If you press your finger into the donuts, they should bounce back. If you cannot do this, carefully spoon the batter into the cavities. The easiest way to fill the donut cavities, in my opinion, is to put the batter into a piping bag/ziplock bag with the tip cut off, and pipe the batter into the donut cavities. In a separate bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, milk, yogurt and the coffee mixture (if using) until combined.Īdd the wet ingredients to the dry ingredients and whisk until a batter forms. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. In a small bowl, mix together the water and instant coffee granules and set aside - this is optional but completely recommended. Start off by preheating your oven to 350 degrees Fahrenheit and grease a donut pan. Method for chocolate and candy cane donuts Making the batter Water + instant coffee granules, optional.Key Ingredients for chocolate and candy cane donuts They are so easy to make and only need 12 minutes of bake time. They have a baked chocolate base, white chocolate glaze and are topped with crushed up candy canes. I love love love a good donut! And these chocolate and candy cane donuts are the perfect breakfast for Christmas morning. ![]()
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