>Baked Donuts with Coffee Glaze

June 7, 2010 § 33 Comments

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‘Wanna split a donut with me?’
‘Sure!’
(Two minutes pass)
‘Wanna split another donut with me?’
‘OK!’
I had the pleasure of hosting my sister this past weekend and decided to have a small get together since she isn’t in LA that often anymore. Understanding that our friends are busy since we ourselves interminably feel stretched thin, we sent an email to our friends hoping for someone to bite and accept. To my delight, we had a couple guests!
My sister I grew up with, one friend I met in high school, and another I met in college. In our early twenties you would most often find us traipsing around the Hollywood hot spots any given night of the week in four inch stilettos (them) and ratty black Chucks (me). But since then several years passed, our joints started creaking, and we all embraced, whether begrudgingly or not, growing up. We’ve traded nights out for nights in, a cocktail at the bar for a glass of wine on the couch, and in general just transitioned into focusing our energy on more ‘grown up’ things like relationships and careers.
It was a sweet and special night, albeit informal, because we haven’t gotten together as a group in years. So in addition all the food and wine, I knew we also needed a sweet and special treat — donuts! It was definitely the cherry on top of our night… I hope we can get together again sooner rather than later.

Baked Donuts with Coffee Glaze (from SimplySweeter):
1 1/3 cups warm milk
1 packet active dry yeast
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
1 pinch or two of freshly grated nutmeg
1 teaspoon fine grain sea salt

1/2 cup powdered sugar
1+ tbsp of milk
1 packet of Starbucks Via (or another instant coffee)

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed, until the dough pulls away from the bowl. Turn it out onto a floured counter-top, knead a few times, and shape into a ball. Transfer the dough to an oiled bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Using a circular cutter, cut a hole in the dough. Then, using a smaller circle cutter, cut a doughnut “hole” out in the center. Transfer the circles to the donut pan. Then cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375 for about 8 minutes. Remove the doughnuts from the oven and let cool for just a minute or two.

For the glaze: Pour the powdered sugar into a bowl, and slowly add the milk until you get a glaze-y consistency. Then stir in the packet of Starbucks Via, a little at a time until you get the desired color/ taste. Dip cooled donuts into the glaze.

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