I wish I could still say the same things.
In fact, just last year I mentioned on Instagram we had donuts only occasionally. Specifically, once in a while (two-three times per year) we stopped by Tim Hortons to grab a few (a few dozens I mean) and once in one or two years I made them at home.
Are you wondering what has changed since that time?
I had never tried baked donuts and I was quite curious to give them a try. That’s why I asked my hubby to present me a baking pan on Christmas.
Yes, it was totally his fault. He should not have listened to me at all. He should have presented something not that treacherous…maybe a smoothie recipe book.
As a result, I’ve gone a bit too far. I cannot tell how many donuts I have made for these three months but a lot. There are a few examples:
- Chicken Bacon Maple Glazed Donuts
- Maple and Whisky Glazed Donuts
- Peanut Butter and Maple Syrup Donuts
- Peanut Butter Maple Bacon Donuts
- Tiramisu Donuts
- Snickers Donuts
- Lemon Mascarpone Glazed Donuts…
If you have not passed out yet, you can check all them (and much more) in Instagram.
Sure, I am not going to be posting all of them, at least since I was not going to do that and I took only “fast” snaps for Instagram. However, I’ve got some of them, pretty nice and delish.
Let’s get it started!
These Rose Glazed Donuts I made on Valentine’s Day (along with Pomegranate donuts which I’ll show later on). They were amazing! Moist, with a lovely rose flavor, and so
- 2 2/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1/2 cup granulated sugar*
- 1/4 butter, melted
- 1 cup milk, 1-2% fat
- 1/4 cup olive oil
- 2 large eggs
- 2 teaspoons vanilla extract
- soften butter or cooking spray, for tins
- 2/3 cup powdered sugar
- 2-3 tablespoons rose water
- red or pink food coloring, to taste
- Preheat the oven to 420 degrees F (215 degrees C).
- Butter holes of donut tins and set aside.
- In a large bowl, mix together first four ingredients.
- In a separate bowl, using a mixer or just a whisk, blend together the melted butter, sugar, oil, vanilla extract, for one minute.
- Add the milk.
- Stir the wet mixture in the dry ingredients and mix just to combine (don't overmix!).
- Spoon butter into donut wells, filling them about 1/4 inch from the rim.
- Bake in the preheated oven 7-8 minutes.
- Let the donuts cool in the tin for a couple of minutes then transfer them to a wire rack and completely cool.
- Glaze the donuts and let the glaze set.
- For the glaze, in a small bowl mix the powdered sugar, rose water and food coloring. Whisk until smooth and thick. You may need to add a few tablespoons of powdered sugar more or a few drops of water to get a desired consistency.
* You can add 2/3 cup of sugar as recommended in most recipes. To my taste, 1/2 cup is enough.
This amount of the glaze is enough for 7-9 donuts. You can adjust the amount of the ingredients or make the second kind of glaze, as I usually do.