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Saturday, 9 August 2014

Homer Simpson Style Funfetti Vanilla Glazed Baked Doughnuts


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Two batches of baked doughnuts in two days. I don't even care, these are my new obsession. They're just so easy and quick to make, it's addicting. You can make these without the sprinkles inside to get that proper Simpson-esque feel, but I love sprinkles so the more the merrier! 


Yesterday's chocolate baked doughnuts were adapted from Joy the Baker, whereas today's come from my hero Sally's Baking Addiction. The differences in the recipes are subtle, but clear - Joy uses buttermilk, where Sally uses yoghurt and milk. I didn't have any normal greek yoghurt, so I used coconut greek yoghurt - a difference you don't even notice (but I will probably be making some coconut baked doughnuts soon, why not?). Joy also uses browned butter, but Sally's recipe calls just for melted butter (and less of it). At the end of the day, both recipes are amazing, and the doughnuts turn out perfectly! 


I realised that I wanted to do a Homer Simpson inspired doughnut when I was making the glaze, partly because the sprinkles I had used weren't the most beautiful (I blame Jane for not buying any rainbow sprinkles), and partly because I've always wanted to eat a doughnut with Homer  - they look so good! This is my first attempt, but boy are they good. The initial, white glaze provides a base for the thicker, pink glaze to stick to - it dries at super speed so I had to employ a water-dipping technique to glue the 100s&1000s on!


Recipe (makes 10 large or 16 small - estimations, I made 6 large and 8 small):

The recipe is found here at Sally's Baking Addiction, but I'll list the substitutes/changes I made below:
  • In place of plain yoghurt, I used coconut greek yoghurt
  • Instead of granulated sugar, I used caster sugar
For the glaze, mix 240g icing sugar with 60ml milk and 1 tsp vanilla in a saucepan over a low heat until smooth and glossy (I would advise sifting the icing sugar). Remove from the heat and dip the doughnuts, one by one, into the glaze, ensuring the whole doughnut is covered. Leave to cool. Mix any leftover glaze with a lot more icing sugar and less milk, and some food colouring (I didn't measure mine, oops), until it is thick and sets almost immediately upon stopping whisking. It needs to be thick enough to prevent any water getting through, into the doughnut. Remove from the heat, and dip one side of the glazed doughnuts into the glaze. When that is set, quickly dip the top of the doughnut into a small bowl of water, and sprinkle with decorations.



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