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Karina's Buttery Donuts

THIS IS A GUEST POST Courtesy of @karinabakeswithlove


TIP: It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.


INGREDIENTS

2 C MULTI-USE BAKERY MIX (250g)

2/3 C S'WEEET! (93g) *See below for substitutions

1/4 C melted Butter (56g)

2 Egg Yolks (40g)

6 T Heavy Cream (90g)

2 t Vanilla

Makes 10 Donuts


Chocolate Ganache Topping

2 1/2 C Chocolate Chips

6 T Heavy Cream


DIRECTIONS:

1. Pre-heat your oven to 350°F and butter or spray your donut pans with cooking oil.

2. Whisk together the dry mix and sweetener.

3. In another bowl, combine melted butter, egg yolks. cream and vanilla.

4. Using a spatula, mix the dry mixture in with the liquids until well combined. At first it will look crumbly but keep mixing until it forms a thick dough-like batter.

5. Pour the batter into each donut hole filling about 3/4 full. I like using a piping bag or zip-lock bag with its tip cut off to evenly pour the batter. Don't over fill or you won't have a donut hole!

6. Bake for 10 minutes.

7. Allow the donuts to completely cool. If you remove them while they're still warm they will break. Remove donuts from the pan by flipping the pan upsidedown. The donuts should easily fall out.


Chocolate Ganache Topping

1. In a microwaveable safe bowl, melt the chocolate chips ad heavy whipping cream. Do 30 second intervals until it's completely melted. Allow to cool slightly

2. Using a spatula, frost each donut. Top with sprinkles or more chocolate chips.


SWEETENERS VARY tremendously.

This recipe has been tested using our new sweetener blend, S'WEEET!. real sugar or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). We cannot guarantee the same results with other sweeteners. Allulose and kabocha-based sweeteners will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.


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