Tag: doughnut

Baked Apple Cider Doughnut Recipe

Welcome back friends! Who wants some fresh and fluffy, oven baked, cinnamon and sugar coated apple cider doughnuts to enjoy on one (or more) of these beautiful autumn mornings? Maybe at a table with some coffee or tea and a good book? I know I do, so let’s bake some!

DOUGHNUT INGREDIENTS
  • 1 1/2 cups of apple cider
  • 1 3/4 cups of all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of kosher salt
  • 1 large egg
  • 1/3 cup of granulated sugar
  • 1/3 cup of dark or light brown sugar
  • 3 tablespoons of unsalted butter, melted
  • 1/2 cup of buttermilk (or milk)
  • 1 1/2 teaspoons of vanilla extract
TOPPING INGREDIENTS
  • 1 cup of granulated sugar
  • 2 teaspoons of ground cinnamon
  • 6 tablespoons of unsalted butter, melted
INSTRUCTIONS
  1. Reduce let’s reduce the apple cider. In a small saucepan, bring the apple cider to a gentle boil and let it simmer over medium heat until thick and reduced to about 1/3 cup (about 15 to 25 minutes), then set aside to cool.
  2. Preheat the oven to 350F and grease the doughnut pans with butter or nonstick spray, then set them aside.
  3. Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl, then set it aside.
  4. In another bowl, whisk the brown sugar, egg and sugar together until well combined. Then add the butter, buttermilk (or milk), reduced apple cider and vanilla; whisk again until well combined.
  5. Add the flour mixture to the apple cider mixture and beat until well combined and smooth.
  6. Transfer the batter into a disposable piping bag or a zip-top bag with a corner cut off. Pipe the batter into the prepare doughnut pans, filling each cavity 2/3 to 3/4 full.
  7. Bake the doughnuts for about 10 minutes or until a toothpick comes out clean, then remove them from the oven. Allow them to cool in the pan for about 5 minutes and then transfer them onto a cooling rack.
  8. While the doughnuts are cooling in the pan, stir the sugar and cinnamon together in a shallow bowl and melt the topping butter in another bowl.
  9. Once the doughnuts have cooled to a comfortable handling temperature, brush or dip both sides of each one with butter and then dip each side in the cinnamon and sugar to coat.
  10. Enjoy!

*These doughnuts are best served immediately, but leftovers can e kept int he fridge for up to 3 days. Serve them warm or at room temperature.

Homemade Baked Pumpkin Doughnut Recipe

Welcome back friends!

Who wants some fresh, oven-baked, cinnamon and sugar coated pumpkin doughnuts to enjoy on one (or more) of these beautiful Autumn mornings? Maybe at a table with some coffee or tea and a good book?

I know I do, so let’s bake some!

PUMPKIN DOUGHNUTS
  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • 2 teaspoons of pumpkin pie spice
  • 1 15 oz can of pumpkin puree
  • 3 large eggs
  • 1 1/2 cups of sugar
  • 4 tablespoons of unsalted butter
  • 1 teaspoon of vanilla extract
  • 1/3 cup of vegetable oil
TOPPING
  • 3/4 cup of sugar
  • 2 teaspoons of ground cinnamon
  • 3 tablespoons of unsalted butter, melted
INSTRUCTIONS
  1. Pre-heat the oven to 350F.
  2. Whisk the flour, baking powder, salt, and pumpkin pie spice together in a medium bowl.
  3. Beat the pumpkin puree, eggs, sugar, butter, vanilla and vegetable oil together in a large bowl.
  4. Slowly add the flour mixture to the pumpkin mixture and beat until well combined.
  5. Fill 3, six cup nonstick doughnut pans with batter so each mold is almost full, then smooth the tops with a small spoon.
  6. Bake the doughnuts for about 15 minutes or until a toothpick comes out clean, then remove them from the oven and invert them onto a cooling rack.
  7. While the doughnuts are baking and/or cooling, stir the sugar and cinnamon together in a shallow bowl and melt the topping butter in another bowl.
  8. Once the doughnuts have cooled to a comfortable handling temperature, brush both sides of each one with butter and then dip each side in the cinnamon and sugar to coat.
  9. Enjoy!

DIY Stacking Felt Doughnuts with Sprinkles!

DIY Felt Stacking or Stackable Doughnuts with SprinklesPart of the fun in raising Zoey is making things that teach and fascinate her. I’ve seen the stacking toy done in so many fun and creative ways, but I don’t believe I’ve seen a felt doughnut stacking toy yet, so let’s make one!

My Dad, Zoey’s Grandpa Kev, made the base of this toy. If you do not have access to a competent woodworker/carpenter to make a base, I would recommend using the base of another stacking toy. You can switch out between the rings that came with the toy and felt doughnuts!

DIY Felt Stacking or Stackable Doughnuts with SprinklesI have provided the patterns I used to make the four different sizes of donuts for my stacking toy. You’re welcome to use them if the base of your toy closely resembles mine, or you can make them as play food without the base. Another option would be to create your own patterns using the measurements of your base and a compass.

Pattern for Felt Doughnuts
Doughnut Patterns

SUPPLIES
  • Doughnut and frosting patterns
  • Scissors
  • 4 sheets (9” x 12”) of a doughnut colored felt of your choice
  • A skein of closely matching doughnut colored embroidery thread
  • 4 sheets (9” x 12”) of frosting colored colored felt of your choice
  • 4 skeins of closely matching frosting colored embroidery thread
  • Embroidery needle
  • Fiber filling (stuffing)
INSTRUCTIONS
  1. Print 3 copies each of the two supplied pattern pages.
  2. Use the first two copies to cut out a pair of each size of circle, one for either side of the doughnut.
  3. Create your own wavy frosting pattern within each of the circles on the third pages, and cut those patterns out for your frosting.
  4. Lay the circular patterns on the felt you’ve chosen for you doughnuts and pin them in place.
  5. Lay the frosting patterns on the felt you’ve chosen for the frosting; these can be all the same color, or different colors.
  6. Cut around the patterns. You can do this directly or trace around the edges of the patterns with a pen, then remove the patterns and cut out each shape.

    DIY Felt Stacking or Stackable Doughnuts with Sprinkles
  7. Place the frosting for each doughnut on one of the doughnut halves, aligning the center holes, and pin them to keep them secure.
  8. Cut a length each of three different colored embroidery threads for the sprinkles; there are 6 strands in each embroidery thread, split them in half three by three and peel them apart.
  9. Thread the needle with your first sprinkle color, and poke the threaded needle up from the bottom of the top of the doughnut, emerging through the top of the frosting, and pull it through. Create a sprinkle size length in any direction you choose and poke the needle back down through the frosting to underneath the doughnut. Repeat this process all around the doughnut in a pattern you prefer and tie it off underneath.

    DIY Felt Stacking or Stackable Doughnuts with Sprinkles DIY Felt Stacking or Stackable Doughnuts with Sprinkles
  10. Remove the pins, repeat this process and create sprinkles in two more colors.
  11. Thread the needle with thread that matches the color of your frosting. Begin using neat whip stitches around the outside edges of the frosting starting with your knot underneath the top half of the doughnut.

    DIY Felt Stacking or Stackable Doughnuts with Sprinkles DIY Felt Stacking or Stackable Doughnuts with Sprinkles
  12. Using the same thread color as your frosting, align the bottom half of the doughnut to the top, frosted half and use neat whip stitches around the center hole. To hide your thread, knot it and pull it up through the bottom of the frosted layer to begin. When finished, poke the needle through the bottom doughnut layer, but only come through the middle in between the top and bottom of the doughnut to tie off your knot.
  13. Thread the needle with embroidery thread the color of your doughnut. Once again, use neat whip stitching along the outside edge of your doughnut, concealing the knot inside. About two thirds around, stop stitching and begin adding stuffing. Keep stitching and stuffing as space allows until you’ve made your doughnut whole.

    DIY Felt Stacking or Stackable Doughnuts with Sprinkles DIY Felt Stacking or Stackable Doughnuts with Sprinkles
  14. To conceal the knot, tie a knot at the base of your string still attached to the doughnut and pull it within the edges of the doughnut, going through the stuffing and coming out somewhere near he center hole, then trim this piece off.
  15. Repeat steps 7 through 10 to complete each size doughnut.

    DIY Felt Stacking or Stackable Doughnuts with Sprinkles
  16. Enjoy!

Lady’s Doughnut Recipe (Lady and the Tramp)

Lady's Doughnut or Donut Recipe from Disney's Lady and the Tramp.INTRODUCTION

Welcome back friends! This week we’ll be frying the Doughnuts (or Donuts) Jim Dear and Darling give Lady in Disney’s Lady and the Tramp!

Tony's Spaghetti and Meatball Recipe and Lady's Donut Recipe from Disney's Lady and the Tramp.These doughnuts are featured during a breakfast scene after Lady retrieves Jim Dear’s paper. Darling offers Lady a doughnut and Jim Dear offers her coffee to dunk it in.

Lady's Doughnut or Donut Recipe from Disney's Lady and the Tramp.I knew I wanted to make old fashioned buttermilk doughnuts with a simple glaze. I considered making cake donuts, but deep frying seemed like so much more fun! If you’ve never deep fried anything before, be very careful! I use a very heavy dutch oven and a frying thermometer, heating the oil up a little at a time so it doesn’t get too hot too fast!

Lady's Doughnut or Donut Recipe from Disney's Lady and the Tramp. Lady's Doughnut or Donut Recipe from Disney's Lady and the Tramp.DOUGHNUTS (DONUTS)
  • 4 tablespoons of butter, melted
  • 1 cup of sugar
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of salt
  • 3 1/2 cups of flour, sifted
  • 3/4 cup of buttermilk
  • 6 cups of canola or vegetable oil
INSTRUCTIONS (DOUGHNUTS)
  1. In a large bowl, mix the melted butter and sugar until they form a light, sandy texture.
  2. Add the eggs one at a time, followed by the egg yolk, and then the vanilla extract.
  3. Stir in the baking powder, baking soda, nutmeg and salt.
  4. Begin adding in one cup of flour, followed by 1⁄4 cup of buttermilk. Continue alternating the flour and buttermilk, ending with the flour.
  5. The dough will be very sticky. Flour your hands and sprinkle a little on the dough, cover it with plastic wrap and chill it in the fridge for at least an 1 hour.
  6. In a large heavy bottomed sauce pot (I use my dutch oven), slowly heat the oil to about 325F as read on a candy or deep fry thermometer.
  7. While the oil heats, flour a large flat work surface and roll the dough out, flouring it liberally if needed to prevent sticking. Roll out to about 1⁄2″ thickness.
  8. Using a doughnut cutter, cut out doughnut shapes. Keep re-rolling and cutting the dough as needed.
  9. When oil is hot, gently slide the doughnuts into the pan using a slotted wire spoon to prevent splashing.
  10. Fry the doughnuts for about 90 seconds per side, or until a deep golden brown then remove them from the oil and place a wire rack set over a rimmed baking sheet.
GLAZE
  • 2 teaspoons of corn syrup
  • 3 1/2 cups of powdered sugar
  • 1 teaspoon of vanilla
  • 1⁄3 cup of hot water
INSTRUCTIONS (GLAZE)
  1. Combine all of the glaze ingredients in a saucepan and stir until smooth.
  2. Place the warm doughnuts into the glaze mixture one at a time.
  3. Use a fork or spoon to turn them over and coat them completely in the glaze.
  4. Place the glazed doughnuts back onto the wire rack to set for about 20 minutes.
  5. Enjoy on them on their own, or dunked in coffee!