Steaming Tea, Warm Donuts and Me!
My friends…..there is nothing better on a cold, snowy, Winter day OR……. a sunny, relaxing day by the pool! Contradiction? Not really!
I mean it just doesn’t get any better, does it?
Picture this: Take a deep breath and close your eyes and imagine a plate of warm, maple-spice donuts and that wonderful maple glaze with just a hint of maple syrup oozing down the rounded sides of the donuts. Come On Now!!!!!…..and your favorite drink cradled in your hands.
Yep! these are simple delicious and you can make them in just a few minutes.
I have to admit that when I bought my donut pan several years ago, I hesitated….I was hearing the adage…..do not buy any gadget, if it can only be used for one purpose. And that really does make sense…. to most people……, but not to me. No, I can convince myself that I will use it for numerous other things and so I made the purchase and took the plunge. Granted, I do not use my donut pan every day…but it was relatively in-expensive, and I have used it quite a few times….mostly for donuts, but I have used it as a jello mold, and to make little donut shaped cakes and once I used it for donut shaped ice cubes in a punch bowl….a long story for another time.
Back to donuts….you must make these donuts if you want to have a snack just a little bit different and very quick to whip up. Actually, I made several batches of the easy to make cake donuts (each batch makes 6 donuts)….I put thinner and thicker glazes before deciding that I like the thinner glaze. I added a bit more maple syrup to thin the glaze a bit more….but your choice.
The handy dandy printable recipe is below….try it or make it your own with the addition of ingredients you love.
I’m sorry if you are shoveling snow or chopping wood for the fire or…..perhaps you are sitting by the pool in Florida…and no, sitting by the pool in Florida isn’t something to be sorry for. 🙂 But take a break and have yourself a home made cake donut! I am sure you already have the ingredients in your pantry.
What is that? Oh, got to go! There is another maple donut calling my name, and my tea kettle is singing to me, telling me my water is ready for that cup of steaming hot tea!
Enjoy your Wednesday!
- 1/4 cup butter
- 1 cup cake flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup sour cream
- 1/8 cup of milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter, melted
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- Preheat your oven to 350 degrees and apply cooking spray to your donut pan.
- Melt the butter, set aside to cool.
- In a bowl, mix the flour, baking soda, nutmeg, pumpkin pie spice and salt and set aside. (I use my measuring cup and a fork)
- In a small bowl, add the melted butter, sour cream, milk, egg, vanilla and sugar. (I used another of my measuring cups) Mix until smooth.
- At this point, you will add the flour mixture to the egg mixture and mix until well combined.
- Spoon the mixture (it will be a bit stiff) into a quart sized plastic bag. Cut the tip off the corner, and pipe the batter carefully into each donut mold. (It is easier to put your plastic bag in a bowl first (or large measuring cup) and pour/spoon the batter from your bowl into your bag.
- Bake for about 10-15 minutes or until the top springs back from the touch. (do not over bake or they will be dry) The sides should be just starting to turn color.
- Remove from oven to cooling rack and glaze immediately.
- In a flat bowl or deep plate...combine the butter, maple syrup and powdered sugar, gently mixing until smooth
- Dip the donuts (or spread with a knife) into the glaze going half way up the donut....unless you want to drop the whole donut in the glaze....your call.
- Grab a cup of hot tea or coffee and enjoy
- The trick to not spilling donut batter all over your donut baking pan is to use a plastic bag with the end cut off....it makes the perfect pouring spout and you pan won't have little round mints of dough or streaks of really brown donut. You know what I am talking about here my friends. 🙂
- If you prefer not to have your donut taste of spice....just omit the pumpkin pie spice and nutmeg, then the donut will be more like a vanilla cake donut...also substitute milk and vanilla for the maple syrup if you prefer a vanilla glaze
- I like a thinner glaze so I added a bit more maple syrup to the glaze mixture and put it on the donuts as they came from the oven.