Everyone needs to have a ‘cake’ doughnut recipe in their repertoire! It’s the new cupcake – perhaps as quick to bake and open to so much creativity when it comes to toppings, glazes and even flavours! And did I mention that we skip the yeast and frying? This is just the sort of recipe that will save you if you have to make an incessant number of doughnuts for your kids and their friends.
We don’t always have buttermilk lying around at home, so I usually go with adding a tablespoon of lemon juice to 3/4th of a cup of milk. Give it a stir and let it rest for 30 minutes. This also means that you’ll need to start with making the buttermilk before you start baking.
Apart from that, it’s a pretty simple, ‘wet-ingredients-meet-dry-ingredients’ sort of batter that takes all of 15 to 18 minutes to bake in the oven. Run a blunt knife around the edges to release the doughnuts and let them cool completely on a wire rack before icing them with the mango glaze. Ideally, use a not-so-sweet variety, that will allow you to control the sweetness.
The icing sugar is quite crucial in a glaze such as this one, and you want to cook this on a low flame until it thickens and coats the back of a spoon. What that means is that when you run a finger across the spatula with the glaze on it, the mark of the finger remains, the remaining glaze on the spatula doesn’t run across it. Once the cooled icing is spooned over the cooled doughnuts, you’ll find that it continues to set over the doughnuts. And since the doughnuts are not too sweet because of the raw sugar used, you’ll find that the flavours balance out really well. The garnish of chopped pistachios and dried rose petals add a quintessential Indian touch.
Time taken: 50 minutes + plus cooling time Serves: 6
INGREDIENTS: For the doughnuts
– Flour: 125 gms
– Raw sugar: 150 gms
– Baking powder: 1 teaspoon
– Salt: 1/8 teaspoon
– Buttermilk: ¾ th cup
– Egg (beaten): 1 large
– Canola/Sunflower oil: 1 tablespoon
– Vanilla extract: 1 teaspoon
– pistachios (chopped): 1 tablespoon
– Dried rose petals
INGREDIENTS: For the Mango Glaze
– Pulp of 1 ‘kesar’ mango
– Icing sugar: 1 ¼ cups
– Grease the cavities of a 6-doughnut baking pan. Pre-heat the oven to 175 degrees Celsius.
– In the bowl of the KitchenAid Stand Mixer, add the flour, raw sugar, baking powder and salt. Use the flat beater attachment to mix them together.
– In a separate bowl, whisk together the buttermilk, egg, oil and vanilla extract. Pour the wet ingredients into the bowl of the stand mixer and start mixing at low speed, taking it up to the next speed to mix together the ingredients. Stop to scrape down the sides of the bowl with a spatula and mix again till completely combined.
– Pour the mixture 3/4th of the way in each doughnut cavity of the pan and bake in pre-heated oven for 15 to 18 minutes, or until a toothpick inserted in the doughnuts comes out clean.
– While the doughnuts are baking, puree the pulp of 1 kesar mango with the icing sugar. Cook this in a saucepan over a low heat (stirring continuously) until the mixture thickens and coats the back of a spoon. Let it cool completely.
– Cool the pan on a wire rack for 15 minutes, then run a knife around the outer and inner edges of the pan and then invert the doughnuts out of the pan. Let the doughnuts cool completely on a wire rack.
– Use a spoon to pour the glaze on the doughnuts. Sprinkle with chopped pistachios and dried rose petals.
– Make it a Sweet Summer and serve!