Have you ever heard that saying ‘the days are long but the years are short’?
Did it ring true to you? Time seems to fly by, and yet each day we get up, cram in a thousand different tasks and obligations and then at the end of it we fall into bed, maybe dreading having to do it all again tomorrow, just a tiny bit.
Well, those of you who are familiar with us here at The Sugar Hit (and by us, I mean me), will know that we DO NOT support this kind of lifestyle! We support the hold-no-bars, quit-your-day-job, bungee-jumping*, motorcycle-riding**, calorie-consuming lifestyle that brings joy and happiness and life into your day.
Which is kind of why it’s taken me so long to get to baked donuts.
I couldn’t help but see baked donuts as an apology. A half-assed attempt at eating a donut, while not actually eating one. What kind of thinking is that? I am staunchly in favour of donuts, and of eating donuts WHENEVER and WHEREVER you feel like it!
But I had these little guys all wrong. As long as no-one makes any claim that these are health food (because duh they’re cake) then I can love them just as much as the next gal.
And what’s more they’re a particularly delicious little cake, too! My guys have a tender sour cream and cocoa flavoured crumb, and they’re positively doused in a vanilla bean glaze, that smells and tastes pretty heavenly. These are super easy to get together too, just a one bowl wooden spoon operation. Another recipe that would be totally perfect to do with little’uns…or when you’re drunk. No judgements.
What do you think of the baked donut? Did you fall in love with them at first sight? Or did you buy a pan, and then just shove it to the back of the cupboard like me, while you fried various things in rebellion?
*I have never bungee jumped. **Or ridden a motor cycle
- ¾ cup (110g) plain flour
- ¼ cup (30g) cocoa
- ½ cup (110g) caster sugar
- ½ tsp nutmeg
- 1 +1/2 tsp baking powder
- 1 egg
- ½ cup (125ml)sour cream
- ¼ cup (60ml) milk
- 1 cup (125g) confectioner's sugar
- ½ vanilla bean
- 2-3 tbsp water
- Preheat the oven to 350F/170C and lightly grease either a 12-hole mini donut pan, or a 6-hole large donut pan.
- Place all the dry ingredients in a mixing bowl, and whisk them to combine.
- Add the wet ingredients to the dry and stir together until everything is well combined. Do not overmix.
- Pipe or spoon the batter into the donut pans, filling them no more than half-way up.
- Bake for 5-8 minutes (for mini donuts) or 8-12 minutes (for large donuts). The donuts are done when they are risen and spring back when pressed lightly.
- Remove the donuts from the pan and place them on a rack to cool.
- Once the donuts are cool, stir together the ingredients for the glaze, adding enough water to make a thick-ish coating on each donut.
- Dip the cooled donuts into the glaze, and set aside to dry and set for at least 10 minutes. Then YA EAT EM!