Kitchen Concoctions: D is for Doughnuts

Friday, August 26, 2011

D is for Doughnuts

Eric loves donuts! On trips to the grocery store they are his special treat reward for tagging along and helping me unload bags and bags of groceries! (Wink. Wink.)


And while our local grocery store produces half way decent baked goods they are not the greatest. And obviously depending the time of day can be stale and just blah.

So for what seems like ions and ions Eric has been asking me to make his favorite doughnuts (cake doughnuts) at home. I am not a fan of frying foods so this was a request that I did not immediately jump on. That is until I discovered Wilton’s Doughnut Pan (insert white light and angle halo)!


This pan is the best thing ever!! It is perfect for making those dense cake doughnuts Eric loves. When I bought this perfect pan, I envisioned all the endless doughnut possibilities available. And boy was I giddy when I dreamt up these S’mores doughnuts. Then when I finally made these doughnuts, they were love at first bite, causing me to do ‘the happy dance’ in my kitchen.

So take my word for it, make the small investment and get this pan, because you will be seeing many more delightful doughnut creations to come.

One Year Ago: Hash Brown Breakfast Casserole
Two Years Ago: Texas Chili


S’mores Doughnuts
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version

Prep Time: 15 minutes Cook Time: 9-12 minutes Makes about 1 dozen donuts

1 1/4 cups flour
1 ¼ cup graham cracker crumbs (ground using food processor)
3/4 cup sugar
2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup plus 2 tablespoons buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
Marshmallow Crème Glaze (recipe below)
¼ cup mini chocolate chips

Preheat the oven to 350F. Spray a donut pan with cooking spray.

In a large mixing bowl, combine the flour, ground graham crackers crumbs, sugar, baking powder, and salt. Add eggs, buttermilk, butter, and vanilla. Beat just until combined.

Fill prepared donut pan with the batter, filling each doughnut cup approximately 2/3 full. Bake in the preheated oven for 9-12 minutes or until doughnuts spring back when touched.

Let doughnuts cool in pan for 4-5 minutes before removing. Top cooled doughnuts with glaze (recipe below) and mini chocolate chips.

Marshmallow Crème Glaze
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

1/3 cup marshmallow crème
3 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar

Place marshmallow crème in microwave safe bowl. Microwave on medium heat for 30 seconds.
Stir in remaining ingredients until sugar is dissolved and glaze is smooth.
Immediately dip cooled doughnuts into glaze. Top with mini chocolate chips.

1 comment:

  1. I'm so bad, because I finally invested in a doughnut pan, but I've only used it once!! These look soooo good - I might need to pull it out asap!

    ReplyDelete

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