OK, so here’s the deal. I am not a donut person. Why, I have no idea, except it might have started as far back as grade school for me.
Back when I was in 4th and 5th grade (around the time when dinosaurs became extinct), our elementary school was right across the street from a small convenience store. Don’t really remember more about the store than that it was quite tiny and sold the best maple bars ever. Ever!!! And I bought one every opportunity I could. Never candy bars, or ice cream bars, not even Hostess cupcakes. I bought maple bars. And ever since, I have never found another fried donut type goodie to equal those amazing, incredible, perfectly fried and frosted wonders.
So among most of my friends and relatives, I am kind of an enigma. Because, after all, who doesn’t like donuts? But when you have experienced perfection at an early age like I did, it’s very difficult to settle for second best.
But recently our friend Carol Anne posted a picture of some cake donuts she made aboard their boat. They looked so delicious. So I decided if Carol Anne could bake donuts for her and her husband Dave on a boat, I should be able to build a batch for Mr. C. and me from our kitchen. So that’s just what I did.
However, while I was plotting how to top these little babies, I thought about those maple bars I loved so long ago. (And yes, I have eaten a few maple bars over the last 65 years, but probably not more than 5. They just don’t make um like they used to! Yup, I’m getting old.)
Anyway, given the donut ingredients, including cinnamon and nutmeg, I decided a maple icing would make a really nice topping. So that’s what I did for this batch. (You notice I said for this batch. Because the donuts turned out so well, were so easy to make, and so darned delicious, I’m sure I will be making them again and again.)
The donut recipe came from one of my favorite food sites -sallysbakingaddiction.com. Sally’s recipe called for the cinnamon sugar topping you will find below. I added the recipes for vanilla glaze and maple icing recipes because I always appreciate having options, and I presume you do too. Luckily for me when I asked Mr. C. which topping he would prefer, there was no hesitation. I would have made the maple icing regardless, but it was nice of him to pick the correct choice.
So my friends, I have to eat my words once again (no wonder I have digestive issues once in a while). I now have to state unequivocally, that I like donuts. Well not all donuts. But I sure as heck like these guys. Hope you do too.
As always, peace and love to all.
Donuts:
2 c. unbleached all-purpose flour (fluffed)
2 tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
1 tsp. ground cinnamon
½ tsp. ground nutmeg
4 T. (½ stick) unsalted butter
2/3 c. brown sugar, packed
½ c. whole milk
½ c. sour cream
2 lg. eggs, at room temperature
1 T. vanilla extract
Spray metal or silicon donut pans with non-stick spray. Set pans aside.
Please note: Donuts baked in a silicon pan take longer to bake.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a small bowl. Set aside.
Melt the butter in a large glass mixing bowl. Whisk in the brown sugar, milk, and sour cream. Finally add the eggs and vanilla, whisking until fully combined.
Pour the dry ingredients into the wet ingredients; mix just until combined. Do not overmix. The batter will be quite thick.
To transfer the batter to the cavities on your donut pans, fill a quart sized zip-lock freezer bag with the batter. Zip the top closed. Cut off a corner at the bottom of the bag, and pipe the batter into each donut cup, filling only ¾ of the way full.
Bake in a pre-heated 350 degree oven for 7-13 minutes for small donuts, or 9-16 minutes for regular sized donuts, or until the edges are lightly browned and a toothpick inserted into a donut comes out clean. Do not under bake. (I made that mistake. Never again!)
Remove for oven and allow the donuts to cool for about two minutes before transferring to a wire rack set on a large baking sheet. Top the donuts with one of the three topping options listed below.
This recipe makes about 16 small donuts. My silicon pan cavities measure 2.9 inches across. So my pans make fairly small donuts.
Cinnamon Sugar Topping:
½ c. granulated sugar
½ tsp. ground cinnamon
¼ c. (½ stick) unsalted butter, melted
Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating just the top half
Note: Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
Vanilla Glaze:
½ c. powdered sugar
½ tsp. vanilla extract
1 small pinch salt
1 or 2 T. whole milk
In a medium bowl whisk together the powdered sugar, vanilla extract and salt. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, ½ teaspoon at a time until the desired consistency is reached.
Maple Icing:
3 T. unsalted butter
½ c. brown sugar, packed
2 T. whole milk
¾ c. powdered sugar
1 tsp. maple extract
In a small heavy saucepan, heat the butter, brown sugar, and milk together. Bring to boil and simmer for 3 minutes.
Remove from heat and cool for 15 minutes. Add powdered sugar and maple extract; blend well. Add additional powdered sugar as needed.
Spread on cooled cake donuts. Let set before serving.
Note: Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just nuke them for a few seconds.