Tuesday, August 7, 2018

Time to make the donuts!

As of this writing – sleep is a commodity – one of which I just don’t have much of.  I’d trade MANY things to get it….  I’m hoping at posting date… it’s better.  Currently, the thing that robs me of sleep is Bernard.. good o’ Bernard – our black lab.  He’s a trial.
So Sunday morning 4:30 – I’m awake… I wait until 5 something to walk to goofy dog… but then what?  Donuts.
Rewind… the day before I’d been to the Wilton Outlet Sale and bought a 20 well donut pan.  I had a 6 well pan – but come on… I can now make 26 donuts – at one time!  That’s better – WAY better.  Considering I have a board on Pinterest dedicated to donuts – this pan seems important.  I also bought well over 2000 cupcake liners… um… yeah… crazy yes?  Shaking my head.  Also, way too much stuff that Bronwyn gave me big ol puppy dog eyes asking if we could get.  Next time – tell her she can pick 2 things… oh well.
So donuts!  I made these chocolate sprinkled frosted donuts because they were easy and figured they were a win.  Andy couldn’t wait for us to eat together and scarfed one down.  The kids?  “Do we HAVE to eat this?”  Ugh!!  My nonbaked good kids!!  Oh well – we thought they were delicious.  Who wouldn’t like fresh donuts on a Sunday morning?  Oh… my kids…

Chocolate Frosted Donuts

1 cup all-purpose flour 
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 large egg
1/3 cup packed light brown sugar
1/4 cup milk
1/4 cup sour cream
2 Tablespoons  unsalted butter, melted
1 and 1/2 teaspoons vanilla extract
Chocolate Glaze
1/2 cup  semi-sweet chocolate chips
2 Tablespoons  unsalted butter
2 teaspoons light corn syrup
2 teaspoons water
rainbow sprinkles

Preheat the oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
Make the donuts: Whisk the flour, baking powder, baking soda, and nutmeg together in a medium bowl. Set aside.
Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease, as pictured and explained in detail above. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full.
Bake for 9–10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.
Make the chocolate glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze and then cover with sprinkles. I simply poured the sprinkles into a deep bowl and dipped the tops of the donuts into it. You'll likely have leftover ganache. It's great on ice cream!
Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
Make ahead tip: You can freeze the unfrosted donuts for up to 2 months. Thaw overnight in the refrigerator, warm up to your liking in the microwave, and top with glaze.

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