Old Fashioned Spice Donuts
Morning Everyone! Today I’m going to introduce you to a favorite blogger of mine: Lynna from Hearts in My Oven! She’s sharing these Old Fashioned Spice Donuts today while I’m no doubt reading textbook chapters. Donuts are one of my favorite treats and these spiced donuts look and sound delicious. I seriously need to get my hands on a donut pan, ASAP. Be sure to check out Hearts in My Oven and say hello to Lynna!
Hi Sweet Remedy readers! I`m guest posting for Sam today, I hope you won`t mind! 🙂
Fall baking makes me excited with all the apple and pumpkin recipes. However, spices come to mind as well when I think of the approaching holidays. Why? Well, because most of the recipes I have tried with apples and pumpkins involve cinnamon, nutmeg, allspice, pumpkin spice, etc!
When Sam asked me to guest post for her, I thought these old fashioned spice donuts would be great for the upcoming season! You can make these easily and they are yummy! I really enjoyed them with some caramel sauce. I made the glaze that came with the original recipe and compared them both, but the glaze was too sweet in my opinion, so I prefer these donuts with the caramel sauce. But, for sure, they are great with both glazes!
These donuts are not too sweet by themselves, so the glaze really is a great addition. Plus, these donuts will compliment all the other fall baking desserts.
- 1 large bowl with mixer attachment
- 2 medium bowl
- 2 rubber spatula
- donut pan(s)
- pastry bag/sandwich bag
- tall glass
- cooling rack
Yield: 10-14 donuts
Total Time: 30-35
For the donuts:
6 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, tightly packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon Jamaican allspice (regular is fine)
1/2 cup plain yogurt
For the glaze:
3/4 cup powdered sugar
1 tablespoon unsalted butter, melted and cooled
3 tablespoon whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
or caramel sauce (such as Smuckers for ice cream)
For the donuts:
Spray you donut pans with cooking spray. Preheat the oven 350°F.
In a large bowl with your mix, beat together the butter, granulated sugar and brown sugar until light and fluffy. Add the egg and vanilla extract into the bowl while mixer is running at a low speed.
In the medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and allspice until it looks almost full incorporated. Add half of the dry ingredients (flour, baking powder, etc) into the wet ingredients (butter, sugars, egg, etc). Mix until just combined/
Then, add the yogurt until just combined. Add the rest of the dry ingredients. Mix until barely combined.
Place the pastry bag into tall cup with the sides folded over the edges of the cup. Transfer batter into pastry bag. Pipe batter into donut pan cavities, dividing them equally.
Bake for 8-11 minutes, or until edges are lightly browned and donuts spring back when lightly touched.
Remove donuts from pan and let them cool completely on a cooling rack.
For the glaze:
If you are making the glaze and not using caramel: In a medium bowl, whisk together the powdered sugar, butter, milk, vanilla extract, and nutmeg. Glaze the donuts by dipping them into the glaze, or using a spoon to drizzle onto donuts.
Adapted from: So Sweet! by Sur la table