Last year I was crazy busy beyond belief, and I can’t say that I’m sorry 2011 is over. This semester seems like it will be a bit calmer, but I have to say that I’m definitely going to miss interning at Little Simon. My time there was such an experience and I learned so much that I can actually apply to my future career. But, new year, new endeavors, new experiences. Bring it on!
Speaking of new things, I ordered a doughnut pan during winter break and broke it in this morning. I have been looking for the perfect recipe with which to christen this pan, and Lara Ferroni’s Baked Chocolate Doughnuts fit the bill perfectly. Everything came together very quickly and easily. I had to substitute milk and vinegar for the buttermilk, and I don’t think the final results suffered one bit. I also replaced the yogurt with my “buttermilk,” as I’m not sure if Greek yogurt would have worked properly in this recipe.
With these doughnuts, I finally did realize that it IS the nutmeg that MAKES the doughnut taste. I’m coming around to this particular spice, especially with this recipe.
I didn’t use my buttermilk substitute for the glaze, but I think it works with just plain old milk. I did add a bit more milk than I should have, so I didn’t get the thicker glaze/frosting that Lara’s had. It’s fine though. This one reminds me more of the Dunkin Donuts glaze.
When I next make chocolate doughnuts, I think I might use my brand new dark cocoa powder. I would like to have a chocolate-ier flavor, more akin to a chocolate cake/cupcake. I know that pretty much defeats the purpose of making doughnuts–I mean, why not just make cake–but I want to somehow replicate the DD’s chocolate glazed doughnuts. So good!
I think next week I’ll try a plain vanilla doughnut and jazz it up with a chocolate glaze. After that, the options are absolutely endless. Reese’s Cup Doughnuts, anyone?