Doughnut Days

Happy National Do(ugh)nut Day! No matter how you choose to spell doughnut/donut you most likely will agree that they are a delicious-and less than nutritious-treat. It's a bit mind boggling to think that we approve a sugar dough that has been fried and then dipped in more sugar is targeted as a breakfast item. When I realized that today, June 7, was National Donut Day, I knew it would be a great post (and also a great way to use up that last egg in the fridge). There is just one problem that doughnuts propose: They are deep fat fried. While I do not mind in the least bit pan frying a component of a meal, there is only one time of year I ever deep fat fry and that is at Thanksgiving. I give in and make homemade fried onion rings to top off my green bean casserole, because for goodness sakes it's Thanksgiving and all the rules are thrown out the window.
But donut? I don't want to go through the hassle of frying. I don't want the temptation of fried dough balls sitting on my counter all day. Fried food does not last very long anyway so I would just be encouraged to eat them all. I knew there had to be a better way, and there is.
BAKING. Hello, you've got a magical heat box right in your kitchen just waiting to be used. Yep, these doughnut are baked and you won't even miss the grease.

Bonus: This recipe can be completed in under 20 Minutes!

Baked & Glazed Chocolate Cake Doughnuts
1 cup of Flour
1/3 cup of Sugar
1/4 cup of Cocoa powder
1/4 cup of grated chocolate or mini chocolate chips (optional-I didn't use any this time around)
1/2 tsp of baking soda
1/2 tsp of salt
6 Tbs (that 1/4 cup + 2 Tbs) of Sour Cream
1 egg
2 tsp of Vanilla
1/4 cup of milk
1/4 cup of vegetable oil (I used a mix of grapeseed and coconut oil)

Preheat oven to 375F

Making the Dough

Place all of the dry ingredients in a bowl and stir to combine.

Place the wet ingredients in a stand mixer (or mix by hand) until it is one homogenous mixture. Next add the dry ingredients and stir to combine.

Wet Ingredients

Dry ingredients

Making the Doughnuts
Now you could go out and buy a doughnut pan, but that would be a waste of money. It's an overpriced unitasker which are not allowed in the kitchen. You might say "Well I'll use it a lot to justify my purchase." If you make doughnuts often enough to justify dropping $20 dollars on a shaped pan, than you need to hold back on how many doughnuts you are making and eating.

What I did was put the dough in a ziptop baggie, snip the corner and piped out the doughnuts into ring shapes. Place the doughnuts on a parchment paper or a nonstick sheet for easy removal.
Bake at 375F for 8 mins for medium sized doughnuts or 6 mins for small doughnuts. You will know they are done when they bounce back from light pressure.

Making the Glaze
1 1/2 cups of powdered sugar, sifted
1/4 cup of milk
2 Tbs of melted butter
1 tsp of vanilla extract
Pinch of salt

Stir all of the ingredients together until smooth. It should have some body but still be very much a liquid.
After the doughnuts come out of the oven, before they are finished cooling place the doughnut "face-down" into the glaze and swirl to coat. Allow the glaze to set by placing the doughnuts on parchment paper or on a cooling rack.