July is a month full of birthdays for me to recognize. Two friends, my aunt and my cats all have their birthdays in the second half of July, and on this past Tuesday I was finally driven to making some thematic desserts.
I recently used the numerous Amazon gift cards I’d collected over the years to buy some baking supplies, and what I ended up getting was a donut pan, a 9 inch tart pan and a springform pan. (On my next binge, I plan on getting a decent citrus zester and a rotating cake stand for decorating). Because I’d never made any sort of cake donuts before, I decided to use a tried and true recipe for a template (Find the original here).
Despite using a proven recipe, at first I was super worried. Did I mix the batter too much? Were the donuts going to stick to the pan? What was the texture going to be like? Luckily, they turned out really well and I will definitely be making more.
for the donuts
- 1 ¼ cups flour
- ½ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup whole milk
- ½ cup coconut oil (or other neutral oil)
- 1 egg
- 3 tablespoons lemon juice
for the glaze
- 1 ⅓ cups powdered sugar
- 2 tablespoons milk
Preheat the oven to 350º F.
In a large bowl, whisk together the flour, sugar, baking soda and salt, then set aside.
In a separate bowl, whisk together the milk, oil, egg and lemon juice. These aren’t going to mix too well, but at least break the yolk of the egg.
Make a well in the dry ingredients, then pour in the wet and fold the mixture together. Be careful not to over mix, because it could make the donut kind of chewy.
Pour the batter into a piping bag with a round tip or a ziploc bag with a hole cut in one corner and pipe it into a greased donut pan. Mine holds six donuts, so I made two batches.
Bake for 10-12 minutes, let cool in the pan 5 minutes, then turn out onto a cooling rack. The donuts should cool completely before you start coating them in glaze.
In a small bowl, whisk together the powdered sugar and milk. I added one drop of blue liquid food dye, then dipped each donut into the glaze and let the excess drip off. Before it sets, add your sprinkles, so they stick.
Let the glaze set before serving.