Thursday, March 3, 2016

Black & White Birthday Donuts



As my first recipe back after taking a much needed break for our wedding, it was only fitting that I share a birthday breakfast recipe for my one and only, my husband, as we celebrate his special day today! Andrew is an avid lover of the classic black and white cookie, and we are sure to always get one every time that we visit New York City. But this time, I am bringing NYC to him...in the form of a donut. What could be better? They're soft, sweet, and fun, just like my birthday boy. Make these for that special someone in your life...or maybe just casually on a Sunday morning. Either way, you've got homemade donuts, and nothing beats that!




Black & White Birthday Donuts

Donut Batter:

  • 1 cup all-purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup granulated sugar
  • 2 tbsp. butter, melted
  • 1 egg, room temperature
  • 1/2 cup buttermilk
  • 1/2 tsp. almond extract
Chocolate Glaze:
  • 3/4 cup powdered sugar
  • 2 tbsp. cocoa powder
  • 2 tbsp. milk
Vanilla Glaze:
  • 1/2 cup classic white frosting
  • 2 tbsp. milk

Preheat oven to 350 degrees F. Spray a donut pan with non-stick cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside. In a medium bowl, whisk together the egg, buttermilk, and almond extract. Slowly whisk in the melted butter.

Add the wet ingredients to the dry ingredients and whisk until combined. Add the batter to a large ziplock bag, squeeze out the excess air and seal the bag. Cut off the tip of the bag and pipe into the prepared donut pan, filling about 3/4 of the way full.

Bake for 9-11 minutes, until golden brown, and remove from the oven to cool completely.

Meanwhile, whisk together the chocolate glaze and the vanilla glaze ingredients in 2 separate bowls. 

Once the donuts are cooled, glaze each donut, half with the vanilla and the other half with the chocolate glaze. Keep in the fridge for up to 3 days. 


Happy Birthday Andrew! #twentyNINE

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