Due to food allergies, it is difficult to find cake flour at the grocery store that is safe for our family. A few years ago, I discovered that I could easily make my own cake flour substitute using All-purpose flour and cornstarch to deliver the benefits of cake flour without adding allergens. This recipe incorporates that substitution. If you would prefer to use premixed cake flour, simply use 1 ½ cups of cake flour instead of the All-purpose flour and cornstarch called for in the recipe.
Servings: 12donuts
Author: Jennifer from 1840 Farm
Ingredients
For the Donut Batter:
1cupAll-purpose flour
½cupcornstarch
½cupsugar
½cupcocoa powder
2teaspoonsbaking powder
½teaspoonsalt
2large eggs
½cupsour cream
½cupwhole milk
1Tablespoonbutter, melted
1Tablespoonoil
For the Donut Glaze:
2cupspowdered sugar
⅛teaspoonsalt
5 to 6Tablespoonsmilk or heavy cream
Instructions
Preheat the oven to 400 degrees Fahrenheit. Most donut pans have a nonstick surface that does not require any preparation. However, I find that a very light coating of pan spray or my homemade magic pan release spread helps to ensure that the donuts come out of the pan cleanly. So, I brush a very light coating of my homemade magic pan release spread in each cavity of my donut pan before mixing up my batter.
In a large bowl, combine the dry ingredients. I like to use a dry whisk to combine the dry ingredients, aerate them, and break up any small lumps. If you prefer, you can sift them together and achieve the same result.
In a small bowl, combine the eggs, sour cream, milk, melted butter, and oil. Whisk until the wet ingredients are well combined. Add them in a single addition to the dry ingredients and mix with a spatula or spoon until smooth.
Transfer the batter to the donut pan. This can be a tricky process until you get the hang of it. Many bakers use a pastry bag with a large open tip. I like to use a large spoon. Fill each cavity of the donut pan between ⅔ and ¾ full. Just like a cupcake, baked donuts will rise as they bake, so take care not to overfill the pan. Overfilling will lead to misshapen donuts that may lose their recognizable donut shape. They’ll be delicious, but look more like muffin tops than donuts.
Bake the donuts in the preheated oven for 8 minutes. When fully baked, the donuts will have risen above the surface of the pan, have a springy texture when touched, and be slightly dry on the top. A toothpick inserted into the center will come out clean or with small crumbs attached.
Remove the donuts from the oven and allow to cool for 5 minutes. Using a small spatula or butter knife, gently loosen each donut from the pan. Move the donuts to a wire rack to cool slightly. They should still be warm when they are glazed, but can be allowed to cool a bit until they are easier to handle.
While the donuts cool, mix up the glaze. Add the milk or cream to the powdered sugar and salt in a shallow bowl. Mix until a smooth and lump free glaze forms. It will take a bit of stirring for the ingredients to come together into a smooth, glossy mixture. If needed, you can add more cream or milk until the consistency is thick enough to coat the donut but thin enough to run off a spoon.
Add a warm donut to the glaze mixture and turn to coat. I often use a spoon to baste the donut with glaze as I am turning it. When the donut has been covered completely, hold the donut over the bowl for a few seconds to allow excess glaze to drip off the donut and back into the bowl. Transfer the glazed donut to a wire rack set over a baking sheet to allow the glaze to set up. Excess glaze will continue to drip from the glazed donuts, so I like to place my wire rack over a piece of freezer paper or parchment to catch the glaze and make cleanup easier.
Continue glazing the warm donuts until they have all been coated. I like a thin coating of glaze on my donuts, but you can add a thicker layer (or even a double layer) if you prefer. Simply mix up a double batch of glaze and you’ll have plenty.
Notes
Donuts are always at their best the day they are made. The glaze will help to prevent the donut from drying out, but can become a bit messy especially on a humid and hot summer day.Donuts can be stored at room temperature, in an airtight container in the refrigerator, or can be frozen for long term storage. I leave donuts that will be consumed within 24 hours out at room temperature and freeze the rest. A frozen donut can be allowed to thaw at room temperature or microwaved for 20 – 25 seconds. When warmed, they taste just as delicious as the day they were made.