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Have you ever cooked one meal few times in a row?
That is happening to me now – two days I’ve been making polenta for my lunch, and I’ve got a feeling I am going to repeat this tomorrow. To be fair enough, I have made the different toppings.
Have your ever had a period in your life which was marked by cooking a particular dish for a long time?
This has always been an issue.
For instance, 2011 year was marked by making tons of cookies and tarts.
In 2012, I was making a lot of ice cream (on my old blog I got over 40 recipes for one year).
2013 was prominent in making brownies.
2014 wasn’t really the particular year, but I was baking macarons often that any other things.
And what about this year? So far, there are two tendencies. The first one is layer cakes since I’ve got to practice more (I haven’t baked them before and still screwing up a lot!).
The second tendency is donuts. When I asked to present me a form for baking donuts as a Christmas gift, I didn’t anticipate I would end up cooking them again and again. They are kind of addictive stuff to make. I am almost sick and tired of cooking them, but every week I came up with or find out a lovely idea which I want to give a try immediately! I still hope I will wrap this business up – at leat I need time for cakes.
These donuts I made in February’s, on Valentine’s Day along with Roze Glazed Guys. These turned out very delicious – sweet and tart, and very moist. Some pomegranate kernels on the top of donuts make them quite pretty, too. In a nutshell, I would say these guys are one of the most delicious donuts I’ve tried so far.
And I’ve tried a lot :)
Pomegranate Baked Cake Donuts
* 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.
You can add a few drops of pomegranate syrup in the glaze.
- 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 powdered sugar
- 3 tablespoons pomegranate juice
- red or pink food coloring, optional
- pomegranate kernels, to decorate
- Preheat the oven to 420 degrees F (215 degrees C).
- Butter holes of donut tins and set aside (you will need one form for 14 tins or two forms for 6 tins).
- 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, sprinkle with the kernels and let the glaze set.
- For the glaze, in a small bowl mix the powdered sugar, pomegranate juice 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 (juice) to get a desired consistency.