This past weekend Elsie, Trey and I went on a short business trip. When traveling, I like to stock up on any and all food magazines the airport has to offer. I'm the kind of weirdo who keeps Post-its in my purse, so I can mark recipes or techniques I like to try. I end up with lots and lots of neon yellow Post-its sticking out all over my magazines by the end of the day. This past week was no exception.
I picked up the latest copy of Saveur. They were featuring a long article complete with recommendations and recipes about the best donuts in the US. (!!!!!!!!!!) So now I am obsessed with wanting to try new donut flavors. I tend to lean toward the "weird" flavors. Note these grapefruit donuts. I decided to try out baked donuts (never had one before) since I just got this new donut pan . And then I got experimental with the glaze. :)
Baked Buttermilk Donuts, adapted from Fonuts recipe via Saveur magazine. Make one dozen.
1 1/4 cup flour
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon matcha green tea powder (optional)
2/3 cup oil (I used vegetable)
1/2 cup buttermilk
1 egg
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon matcha green tea powder (optional)
2/3 cup oil (I used vegetable)
1/2 cup buttermilk
1 egg
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
In a bowl combine all the dry ingredients (first 5 listed above). In another bowl combine all the wet ingredients (the last 5 listed above). Pour the wet ingredients in the bowl with the dry and mix until just combined. Fill greased donut pan 2/3 full with batter and bake at 350°F for 12-14 minutes.
*I don't know if it's just my oven or if my pan is cooking unevenly. But as you can see above, some donuts got more toasty and than others. After the first batch, I decided to rotate the pan halfway through the cooking time and this solved the issue.
For the glaze, whisk together 2 cups powdered sugar, 1 teaspoon matcha green tea powder and 1/4 cup boiling water.
For the glaze, whisk together 2 cups powdered sugar, 1 teaspoon matcha green tea powder and 1/4 cup boiling water.
In the glaze you see above I used 2 teaspoons matcha green tea powder. But I thought the flavor was a little too strong, so I've scaled back the amount here. This will also slightly change the color of the glaze to a lighter shade of mutant green. :)
Dip the cooled donuts in the glaze and allow them to set before serving. These are best the day the are baked. But if you have leftovers, be sure to save them in a sealed container, so the cake doesn't dry out.
Enjoy! xo. Emma
Dip the cooled donuts in the glaze and allow them to set before serving. These are best the day the are baked. But if you have leftovers, be sure to save them in a sealed container, so the cake doesn't dry out.Enjoy! xo. Emma
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