We are working one of our biggest gigs of the year next week, which means, no time to cook. We will be living in a hotel, eating bad conference food by day and bar food by night. I took full advantage this week by cooking up a storm, and I even had time to shoot, edit and write about it. Cannot wait to share all of these new recipes with you.
First things first; doughnuts. Recently I have an insane addiction to baking doughnuts. I blame the addiction on the recent issue of Saveur Magazine which is all about doughnuts. Have you seen it? As well my friend Tracy has been killing me with her doughnut addiction. I am thinking about doughnuts all the time, from batter flavors to glazes, sugar coating or sprinkles. And the crazy thing is, they are so easy to make!! It takes less then 30 minutes from mixing to baking, to have fluffy doughnuts on the table.
I am wildly excited about how this recipe came out. I played around a couple weeks ago, and the result was okay. Then I had some time to kill the other day, while I waited for the sun to settle in the perfect shooting spot. So, I whipped up these doughnuts. Let me just say this, there are times when I have an aha moment, and this was one of them. They were so darn good, that I decided to shoot them, write a recipe and share it with you.
The key to making these baked doughnuts besides the baked doughnut pan, is to sift the dry ingredients. Yes, you need to do this step as it will produce a light doughnut. I tried both ways, no sifting created a heavy doughnut. I really wanted to use citrus to flavor this recipe, and since we are on the brink of citrus season coming to an end I decided to take full advantage of some blood oranges. I flavored the doughnuts with the zest of a blood orange and cardamom; the two go really well together. I went with a simple glaze of powdered sugar and the juice from a blood orange, which made the doughnuts tangy. You have to make them for breakfast this weekend or as a snack, even if you are only one person at home. Indulge. Stuff your face. Just make them and enjoy!
Baked doughnuts to fill your sweet tooth:
Banana Chocolate Chip Doughnuts – From the Little Yellow Kitchen
Whole Grain Baked Cinnamon Sugar Doughnuts – Texanerin Baking
Baked Coconut Doughnuts – Kitchen Confidante
Buttermilk Cardamom Doughnuts with a Blood Orange Glaze
- 1 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sugar
- 1/2 teaspoon cardamon
- 3/4 cup buttermilk
- 1 egg
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- zest from one blood orange
- 1 1/3 powdered sugar
- 10 teaspoons blood orange juice
- Preheat oven to 325 F.
- Spray [doughnut pan|http://astore.amazon.com/chezdenietlau-20/detail/B004CYELOQ] with non-stick baking spray.
- Sift dry ingredients together in a medium mixing bowl.
- In a smaller mixing bowl whisk together buttermilk, egg, cooled melted butter, vanilla and zest.
- Add to the dry ingredients.
- Using a fork mix until blended and smooth.
- Fill a pastry bag or zip lock with the batter.
- Pipe into the doughnut pans until 2/3 full.
- Bake for 14 – 15 minutes, until doughnuts spring back when lightly pressed.
- Let cool in the pan for 5 minutes, then carefully turn out onto a cooling rack.
- Let the doughnuts cool completely before glazing.
- Sift the powdered sugar into a small mixing bowl. This step removes lumps.
- Stir in the blood orange juice.
- Dip the cooled doughnut into the glaze, allowing excess glaze to drip back into the bowl. Repeat.