Since tomorrow is Father’s Day, I wanted to post a recipe that might be good to make for this occasion. I was racking my brain about what to make when I came across a doughnut recipe with a maple-whisky glaze. I liked the idea of a boozy doughnut for father’s day, but there were a couple of issues…. First, it was a sour cream doughnut and I prefer yeast based. Second, I didn’t really feel like deep frying and third, I didn’t have any whisky on hand.
I’ve seen recipes for baked doughnuts before, so I decided to start looking up recipes and seeing what might be good. I settled on a baked yeast doughnut from Bigger Bolder Baking. For the glaze, I decided to substitute rum for the whisky.
Overall the doughnuts were very good! I thought they were just as good as fried and much easier. I did find that they came out a bit anemic looking, even though the video I watched on the Bigger Bolder Baking site, they looked golden. I wondered if that came from the step of sprinkling water on the pan. Perhaps I got too much on the doughnuts and they didn’t brown properly because of that.
I decided to try the recipe again to see if I could get a more golden doughnut, but I wanted to make a different flavour this time. A couple of months ago I ordered some raspberry powder off of Amazon for a recipe that I didn’t end up making. I decided to try to make a raspberry glaze for the doughnuts, using the powder. Boy did this glaze turn out well! It had a lovely raspberry flavour that was offset by some white and dark chocolate drizzle that I put over top. I also made the doughnut holes bigger the second time and they were more consistent with what you would get from a doughnut shop. For the holes, I decided to dip them in melted butter and then roll them in cinnamon sugar. My daughter loved these.
I still wasn’t very successful with getting the doughnuts golden even though I carefully avoided the doughnuts when sprinkling water on the pan before baking and brushed them with a good amount of melted butter. I even tried switching the oven to convection and baking an extra two minutes. Though they did turn out browner, they were also a bit drier, so I wouldn’t recommend this. You could try lowering the oven temperature by 25F and baking on convection the whole time. With the colour of the raspberry glaze, I didn’t really mind that the doughnuts were light in colour. So maybe the trick is to make sure you have a deep coloured glaze!
[recipe title=”Baked Doughnuts” servings=”15 doughnuts + doughnut holes” cooktime=”3 hours including rising time” difficulty=”moderate” description=”These baked doughnuts are just as good as fried and so much easier!”]
– 3 1/4 cups (460g) all-purpose flour
– 2 tsp salt
– 1/4 cup granulated sugar, divided
– 2 tsp yeast
– 1 cup warm milk
– 1/3 cup warm water
– 4 tbsp unsalted butter, melted
– 1 tbsp vanilla extract
– 2 tbsp unsalted butter, melted for brushing doughnuts
– 3 oz white or dark chocolate, optional.
1. In a liquid measuring cup, combine milk, water, melted butter, 1 tbsp sugar and yeast. Let stand until yeast foams on top, about 5 minutes. Stir in vanilla extract.
2. Meanwhile, combine flour, salt and 3 tbsp sugar in a large bowl.
3. When yeast mixture is ready, pour into flour and mix to combine. Dough will be sticky. Do not add more flour.
4. Turn dough out onto counter and mix for 4-6 minutes until smooth and elastic.
5. Put into a lightly greased bowl and let rise until doubled in volume, 2 – 2 1/2 hours.
6. Turn dough onto floured counter and roll to 1/2 inch thick.
7. Cut into rounds with a 3 inch cutter, re-rolling as needed, then cut 1 inch holes in the centre.
8. Place doughnuts and holes on baking sheets. Cover and let rise for 20-30 minutes until doubled in size.
9. Meanwhile, preheat oven to 350F.
10. Brush doughnuts with 2 tbsp of melted butter then sprinkle each pan with 1 tbsp of water (this will create steam and help the doughnuts to spring up while baking).
11. Bake doughnuts for 13 minutes, rotating trays halfway through for more even browning.
12. While doughnuts are baking, prepare glaze and melt 3 oz white or dark chocolate, if using. For best results, doughnuts should be double-dipped. Do the first dip, while doughnuts are still warm. When first layer has set, re-dip doughnuts for a more even glaze. Doughnuts holes can be either glazed or dipped in butter and cinnamon sugar.
[recipe title=”Maple-Rum Glaze” servings=”about 2 cups” cooktime=”5 minutes” difficulty=”easy” description=”A delicious glaze with a boozy kick for the adults!”]
– 2.5 cups icing sugar
– 1/4 cup maple syrup
– 2 tbsp dark rum or whisky
– 1 tsp vanilla extract
– 2-3 tbsp water, as needed.[/recipe-ingredients]
1. mix together icing sugar, maple syrup, rum and vanilla in a large bowl. Add enough water to make a thick but runny glaze.
[recipe title=”Red Raspberry Glaze” servings=”about 2 cups” cooktime=”5 minutes” difficulty=”easy” description=”A delicious, vibrant red glaze.”]
– 2.5 cups icing sugar
– 3 tbsp dehydrated raspberry powder
– 2 tbsp lemon juice
– 1 tsp vanilla extract
– 3-5 tbsp water, as needed
]1. mix together icing sugar, raspberry powder, lemon juice and vanilla in a large bowl. Add enough water to make a thick but runny glaze.
Combine milk, water, melted butter, 1 tbsp of sugar and yeast in a liquid measuring cup. Let sit until yeast foams on top, about 5 minutes.
Whisk in vanilla extract.
Pour yeast mixture into flour mixture and stir to combine. Dough will be sticky.
Knead for 4-6 minutes until smooth and elastic.
Put into lightly greased bowl and cover.
Let rise at room temperature until doubled in size, about 2 – 2 1/2 hours.
Roll out dough to 1/2 inch thick.
Using a 3-inch cutter, cut into rounds, re-rolling as needed.
Cut a 1 inch hole in the middle of each round.
Place on baking sheet. Cover and let rise until doubled in size, about 20-30 minutes.
Bake at 350F for 13 minutes, rotating pans halfway through for even browning. Doughnuts will still be fairly light when done.
While doughnuts are baking, whisk together glaze ingredients until you have a thick but runny mixture. This is the maple-rum glaze.
This is the raspberry glaze.
I used dehydrated raspberry powder for the colour and taste.
While doughnuts are still warm, dip the tops into the glaze then place on a cooling rack set over a baking sheet.
Once first layer of glaze has set, dip the doughnuts again. The ones on the left have one coat and the ones on the right have two.
You can make a cinnamon sugar mixture to roll the doughnut holes in. I mixed 1/2 cup sugar with 1 tsp cinnamon.
First dip the holes in melted butter then roll in the sugar.
Optional, melt 3 oz chocolate and when cool, pipe decoratively over the doughnuts.