Every Thursday we have donuts at our office. It’s one of the many perks of working in a fun, creative PR environment. This is my week to bring the donuts and I could not just pick them up at Marsh and call it a day. I also thought go big or go home, so I made both the fried and baked variety. Now this is not my first donut post, but my previous attempt was not amazing, so there was room for improvement. This time I brought my A game and I think it was a success!
I have an assortment of kitchen tools you would never ever think to have: avocado scooper, cookie cutters in every shape, multiple bundt pans, rolling pins, etc. However, I did not have a donut pan. So, I walked to TJ Maxx downtown after work, convinced that it was my best shot at finding a random donut pan wedged in between glassware and stationary. FAIL. I left with an elephant dog toy for Winston (today is National Elephant Day) and wandered home. However, the story does not end here. I ran into a friend on the Circle and she received donut pans as a wedding gift. Hallelujah, donuts were meant to be. We rendezvoused later tonight and I got my donut baking on.
The fried doughnut holes made my kitchen smell like the State Fair (in a good way). I even managed to escape burn free. The oil will splatter when you pop these doughy balls of goodness into the pot, so be careful. Drop and get back! I really liked the baked version too – it guaranteed that they were pretty and actually resembled a donut, unlike the plopped doughnut holes, which some ended up resembling characters from Monsters Inc.
Another fun event I have been following is Spark on Monument Circle. The City of Indianapolis is staging an 11-week project on Monument Circle (August to October). There is something new everyday and there is always ping pong and chess, which makes me love Indy even more. There’s even a pink chess set on one of the little green picnic tables, which is a Lilly lover’s dream.
Photos below courtesy of (aka stolen) from Spark’s Instagram account:
For the glaze:
1 1/2 cups confectioners’ sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract
For the doughnut holes:
5 cups vegetable oil, for frying
1 cup milk
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted
Make the glaze:
Sift the confectioners’ sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
Make the doughnut holes:
Add the vegetable oil to a large, heavy-bottomed pot. Line a baking sheet with paper towels.
In a small bowl, whisk together the milk and the egg.
In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a dough forms.
Once the oil has reached 350ºF, use a small ice cream scoop (I used a melon baller) to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off.
Baked Mini Buttermilk Doughnuts with Nutella Glaze
For the doughnuts:
1 1/4 cups cake flour
1/2 cup sugar
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon vanilla
1 large egg, lightly beaten
1 1/2 tbsps unsalted butter, melted
For the Nutella glaze:
1/2 cup Nutella, at room temperature
1/3 cup heavy cream
LOTS of sprinkles
Make the doughnuts:
Preheat the oven to 425°F and spray the mini-doughnut pan with cooking spray
In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the buttermilk, vanilla, eggs and melted butter just until combined.
Fill each portion of the donut pan with dough. Tap the pan on the counter to release any air bubbles and level out the batter.
Bake the doughnuts for 4 to 6 minutes, or until the tops of the doughnuts spring back when touched. Let the doughnuts cool in the pan for 5 minutes then transfer them to a cooling wrack to cool completely while you make the Nutella glaze.
Make the Nutella glaze:
In a medium bowl, whisk together the Nutella and heavy cream until combined. If the glaze is too thick, whisk in an additional 1 to 2 tablespoons heavy cream.
Drop the donuts into the Nutella glaze, top with sprinkles and enjoy!