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 ¾ 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:
1 ½cupsAll-purpose flour
½cupcornstarch
½cupsugar
¼cupbrown sugar
1 ½teaspoonsbaking powder
¼teaspoonbaking soda
½teaspoonsalt
2large eggs
½cupsour cream
½cupbuttermilk
2Tablespoonsbutter, melted
2Tablespoonsoil
For the Chocolate Donut Icing:
6Tablespoonsheavy cream
⅓cupchopped chocolate or chocolate chips
1Tablespoonunsweetened cocoa powder
1cuppowdered sugar
1pinchsalt
Instructions
Preheat the oven to 425degrees 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, buttermilk, 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 - 10 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 in the pan 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. They should be completely cool and at room temperature before adding the icing.
While the donuts cool, mix up the chocolate icing. Add the cream to a medium sized shallow bowl and warm in the microwave for 20 - 30 seconds. Add the chocolate and allow it to sit in the warm cream for a minute or two. Using a spoon, stir the cream until the chocolate is completely melted and combines with the cream to create a smooth mixture.
I find that sifting the dry ingredients for this icing creates a smooth and velvety icing. Sift the powdered sugar, cocoa powder, and salt into the chocolate mixture. Mix until a smooth icing 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 until the consistency resembles a thin frosting. If your kitchen is very cool, you can also return the icing to your microwave to warm for 5 seconds to make it easier to spread.
Add a cooled donut to the icing mixture, pressing the donut down into the icing to fully cover the top half of the donut. When the top half of the donut has been dunked in the chocolate icing, hold the donut over the bowl for a few seconds to allow excess icing to drip off the donut and back into the bowl. Transfer the donut to a wire rack set over a baking sheet to allow the icing to set up. If you prefer, you can use a spoon, offset spatula, or butter knife to apply the icing to the top of each cool donut. Spread the icing to cover the top surface and a bit of the sides of each donut before setting the donut on a wire rack to allow the icing to set.If you would like to add sprinkles to your donut, add them before the chocolate icing has set up. Once it has set, the sprinkles won't adhere to the icing.
Notes
Donuts are always at their best the day they are made. The icing will hold up well for a day or two, 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 (without icing and sprinkles) for long term storage. I leave donuts that will be consumed within 24-48 hours out at room temperature and freeze or refrigerate the rest. A frozen donut can be allowed to thaw at room temperature before applying icing and sprinkles.