… Or should I say Floral and Churro doughnuts? Or is it donuts? Does that make it sound like one donut is flowery AND churro-y? By titling this Floral Donuts and Churro Donuts, does that make it more clear or does it just sound repetitive? These are the thoughts that plague me as I drafted this long, overdue post. March and April have been whirlwind months. It’s kind of crazy that we’re already almost 5 months into the year– I know it’s trite but time really does move faster as you get older and I’m reminded of that every day.
I think it might have been before this year even started when I suddenly decided I HAD to try my hand at making some donuts. So of course, I hopped on Amazon (gotta get that 2 day shipping), ordered the donut pan, got it, stuck it in my shelf and promptly forgot about it for four months. But finally, the time came for me to test out that baking pan. And boy, was it glorious. At first I just wanted to try making floral donuts, but upon further deliberation, I realized yes, it might look pretty, but how good would it taste? I needed a more hearty, decadent donut to balance out the light, flowery donut. Thus, churro donuts. And so the donut binge began…
BASIC BAKED BUTTERMILK DONUT RECIPE (Adapted from Sprinkle Bakes)
*Note: these donuts should be enjoyed fresh. They don’t keep that well.
- 2 cups cake flour, sifted
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 2 tbsp butter, melted
- 1 tsp vanilla extract
For the floral donuts:
- edible flowers (I bought mine prepackaged at a local bougie grocery store)
- 1 1/2 cups confectioners sugar, sifted
- 3 to 4 tbsp milk
- 2 tsp vanilla (optional)
For the brown butter donuts:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 3 tbsp unsalted butter
To make the basic donuts…
Preheat the oven to 425 degrees F and spray the donut pan with nonstick cooking spray.
In a large bowl, sift together the flour, sugar, baking powder and salt. Add in the buttermilk, eggs, butter and vanilla and beat until just blended. Put the batter into a piping bag, or in my case, a sandwich bag with a corner cut off (we keep it scrappy ’round here) and squeeze into the donut pan. Fill 2/3rds of the way.
Bake for 7 to 9 minutes or until the tops spring back when you touch ’em. Cool on a wire rack.
To make the floral donuts…
Put sugar in a small bowl. Slowly pour in the milk, then the vanilla, to make a smooth glaze. Pour over donuts, like a shower! Carefully place flowers on top.
To make the brown sugar donuts…
Mix together sugar, brown sugar, and cinnamon in a small bowl. Melt butter in another small bowl that’s big enough to dunk a donut. Grab a donut, dunk it in the butter, then dunk in sugar mixture.