59. Bougie donuts

homemade donuts

My husband is pretty much a donut fanatic, so donuts are a big part of our lives. I used to work Saturdays, and when I started my big girl M-F job a few years ago, we started a tradition of Saturday morning donuts, mimosas, and crappy movies and/or action movies and/or crappy action movies. It was an amazing tradition and I think we need to bring it back! But we used to go to our local donut spot where they had pretty standard donut offerings, with a few wild and crazy options as well. I like to call those “bougie” donuts. You know the type. The ones with crushed up cookies and candies and swirls of this and that. And nutella. Definitely the nutella ones. Fancy, snooty looking donuts, too good to be friends with the good old chocolate frosted donut or the plain glazed.

It wasn’t until a semi-recent Pinterest binge session that I realized I needed a donut pan to make my own and then resolution number 59 was born!

 

I found a really great cake donut recipe and whipped it up on a Saturday morning. I did the chocolate donuts with chocolate icing and sprinkles (classic). They were extremely simple to make, smelled amazing in the oven, and tasted even better! Then the wheels started turning in my mind… how could I make different varieties of these amazing donuts?!

 

From there, I decided that I needed to do at least two more batches of donuts, one chocolate, one vanilla. I planned to make the “base” and then spruce them up to get several different flavors. In my grocery run, I forgot a couple of ingredients so the peanut butter cup variety unfortunately got scratched. For another day, I suppose!

Here’s what I ended up with:

Lemon Blueberry
Funfetti with vanilla icing
Chocolate chip with chocolate icing
Chocolate chip with buncha crunch topping
Chocolate salted caramel and pretzel

Making all of these flavors was a TON of fun. The first time I made the chocolate donuts, I piped the batter into the pan and it worked PERFECTLY. The donuts were uniform and had perfect shape and size. This second time, I didn’t want to waste time and resources trying to pipe five different batters into the pans, so I just spooned it in. It still worked out fine, but it was harder to gauge the volume of batter in each mold, and it was messier, so the donuts didn’t have their perfectly uniform distribution to make the perfectly uniform round shape. That being said, they still looked and tasted great, so it’s really a matter of personal preference.

Both of the batters are extremely tasty. The chocolate one is a lot more rich than the vanilla, almost tasting like a brownie and a piece of cake had a baby.

And here, my friends, are the finished products!

 

 

My favorite was the lemon blueberry. I must say, I nailed that one. They were all really, really good. But that lemon blueberry one…YUM. Zack’s favorite was the chocolate chip with chocolate icing and buncha crunch… no surprises there. I think a close second for him was the funfetti because he wouldn’t let me take either of those to give away at work.

Everyone at work loved theirs as well. The only disappointment was that the pretzels got a little soft overnight, but overall the chocolate salted caramel one was a big hit.

I will include the recipes for both the vanilla and chocolate bases, and also let you know what changes I made to get each flavor!

homemade bougie donuts

Lessons learned:

  1. Piping the batter into the pan leads to a perfectly sized donut with a very uniform shape, so if that is important to you, then pipe it. If you don’t really care about the appearance, spooning the batter in will do just fine. Try to make spread it evenly and fill each of the molds evenly so that the individual donuts don’t cook at different rates.
  2. The pretzel donuts are best eaten day of, or perhaps you could sprinkle the pieces on top fresh when ready to eat? I’m not sure if they’d stick well at that point, but otherwise they got a little soft overnight in an air-tight container.
  3. Always make sure the donuts are completely cooled before attempting any icing or glaze.

 

Vanilla cake donut batter

Ingredients

1 cup all-purpose flour
1/4 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/3 cup sugar
1 egg +1 yolk
2 Tbsp. melted butter
1/3 c. buttermilk
1 1/2 tsp. vanilla

Instructions

  1. Preheat the oven to 350°F
  2. Combine flour, nutmeg, baking soda, and baking powder in a mixing bowl and set aside.
  3. In a separate bowl, combine eggs, sugar, and buttermilk, mixing until smooth. Add melted butter and vanilla.
  4. Add dry ingredients to the wet ingredients and stir until combined.
  5. Transfer the batter to the greased donut pan and bake for 8-11 minutes.
  6. Cool donuts for five minutes in the pan and then continue cooling on a wire rack. Cool donuts completely before adding any icing or glaze.

 

Chocolate cake donut batter

 

Ingredients

3/4 c. all-purpose flour
1/3 c. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 Tbsp. melted butter
1 egg
1/4 cup packed brown sugar
3 Tbsp. sugar
1 1/2 tsp. vanilla
2/3 c. buttermilk

Instructions

  1. Mix flour, cocoa, baking soda, and salt together in a bowl. Set aside.
  2. In a separate bowl, mix butter, egg, sugars, vanilla, and buttermilk.
  3. Slowly add the dry ingredients to the wet and incorporate well.
  4. Transfer the batter to the greased donut pan and bake for 8-11 minutes.
  5. Cool donuts for five minutes in the pan and then continue cooling on a wire rack. Cool donuts completely before adding any icing or glaze.

Lemon Blueberry Donut

  1. Follow the instructions for the vanilla cake donut, but add the juice of 1/2 a lemon and 1 Tbsp. lemon zest to the batter at the very end.
  2. For the glaze, Mix 1 cup powdered sugar and 3-4 Tbsp milk and 1/4 tsp vanilla. Stir until the sugar is dissolved and the glaze is slightly thick. If it is too runny, add more sugar, otherwise it will run off the donut. Before you glaze your donuts, add a splash of lemon juice and about 1 tsp. lemon zest.

Funfetti cake donut with vanilla icing

  1. Follow the instructions for the vanilla cake donut, but add sprinkles to the batter at the end. Add as many as you want, but I’d say at least 1/4 cup if making 6 donuts.
  2. Combine 1 cup powdered sugar and 2-3 Tbsp. heavy cream with 1/4 tsp. vanilla. Mix well, adding more cream if too thick. Add to your donuts and top with more sprinkles!

Chocolate chip cake donut

  1. Follow the instructions for the chocolate cake donut, but fold in 1/2 cup chocolate chips to the batter at the end.
  2. For the icing, combine 3/4 cup powdered sugar, 3 Tbsp. cocoa, 3-4 Tbsp. heavy cream, 1 tsp. light corn syrup.

Chocolate cake donut with candy topping

  1. Follow the instructions for the chocolate cake donut, and top with your favorite candy after!

Chocolate salted caramel with pretzel topping

  1. Follow the instructions for the chocolate cake donut. For the icing, you will need salted caramel sauce. You can make your own, melt some caramel candies with some cream, or use a store-bought sauce. I think all options would work fine. I made my own, and the recipe will be coming soon (spoiler alert: it’s a resolution!) Then, you make the vanilla icing recipe, adding 5 Tbsp. caramel to the mixture. Stir well, and then you have the salted caramel icing.
  2. Top with crushed up salted pretzels. Drizzle with a little additional melted caramel for a lovely touch!

 

 

 

 

 

 

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