Sugar Hit

Mix, bake and glaze

I’ve been Queen of the Sweet Tooth for as long as I can remember. As someone who eats pretty healthily most of the time, I figure life is about all about balance, so why not enjoy a little cake. Or in my case – since we live in Paris – the salted caramel eclairs. Or the coconut macaroons. Or the buttery croissants. Because if you live in France it’s only right that you embrace the local boulangerie and the all of the treats they have on offer.

But after sampling most of the Parisian baked goods I figure it’s high time I started making my own sugary treats. So when Alexander, owner of Doughmade, the brand new portable doughnut shop (yes you read right – dessert on wheels) recently dropped of a batch of freshly glazed doughnuts to our apartment and I managed to convince him to share his favourite quick-and-easy doughnut recipe so I can try my hand at baking some delicious glazed goods.

Doughmade Baked Doughnuts

•    1 cup (120g) all purpose flour
•    1/2 cup (100g) sugar
•    1/2 cup (120g) milk
•    1/2 teaspoon vanilla
•    3 tablespoons (42g) butter
•    1 egg
•    1 teaspoon baking powder
•    1/4 teaspoon salt
•    Powdered sugar (for glaze)
•    Chocolate (for dipping)
•    1 tablespoon cocoa powder, if making chocolate doughnuts

Preheat the oven to 190°C

1. Whisk together flour, salt, baking powder, and sugar. Rub butter into the dry mixture using your fingertips or a fork until the butter is completely blended in.
2. Combine buttermilk, egg, and vanilla in measuring cup. Create a well in the center of the flour and pour in all of the liquid ingredients. Slowly stir, pulling in more flour from the side of the bowl to incorporate.
3. Butter or spray your doughnut pans well, and fill them with batter 3/4 full. Bake 8-12 minutes, or until risen and slightly golden. If you poke the doughnut, your finger should leave an indentation that will rise back into itself. This means they’re baked (the “bounce back” test).
4. For different glazes, combine powdered sugar with a few tablespoons of warm milk or water until it’s thin enough to dip the doughnuts in. Dip one side, then let them dry for at least 10 minutes. You can also dip in melted chocolate, or toss in cinnamon sugar!

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