I tried to make a holiday funfetti 3-tiered cake for you last weekend and it failed miserably. Though I've posted a few cakes on this blog, I just can't seem to get a vanilla multi-layered cake to turn out right. The edges are always overdone. The texture doesn't seem right. It's too dark or too sweet or too vanilla-y. I need to go back to the drawing board on that one. So after that debacle, I decided I wanted to use up the rest of the sprinkles I'd purchased and make something I knew I could make right: donuts.
These little babes will be my last recipe of 2016! I'll be taking next week to prep some things for the new year and take a proper rest. As much as I enjoy holiday baking, I'm excited to transfer that motivation into the new year and bake some new things for you in 2017.
As for right now, I hope you all a restful and lovely holiday weekend and I hope you give someone in your life the gift of butter, sugar, and sprinkles.
Funfetti Holiday Donuts
Makes 12-14 donuts
2 cup all-purpose flour
1/2 cup cake flour
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 stick butter, cold and cut into cubes
1 cup full-fat sour cream
2 teaspoon vanilla extract
1/3 cup sprinkles
4 cups powdered sugar
4 tablespoon water
1 teaspoon vanilla extract
Preheat oven to 350 degrees and spray a donut baking pan with nonstick cooking spray.
In a large bowl, whisk together both flours, sugar, baking powder, salt, baking soda, and nutmeg to combine and aerate the flours. Add the cubes of butter and using a pastry blender (or your hands), cut the butter into the dry ingredients until the mixture is crumbly and sand-like. You'll want tiny pieces of butter throughout the mixture.
In a medium bowl, whisk eggs until fluffy. Add in sour cream and vanilla and whisk until combined. Pour the mixture into the bowl with the dry ingredients and fold together with a rubber spatula.
Scrape the batter into a pastry bag fitted with a large tip (or a ziplock bag with the corner snipped off) and pipe the batter evenly among the wells of the greased pan. Before placing into the oven, lightly tap the donut pan on a flat countertop to remove any air bubbles. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes, then let cool completely on a cooling rack.
Once the donuts are fully cooled, place wax paper underneath your cooling rack and start making your glaze. Add powdered sugar and water into a medium saucepan and start whisking them together. The mixture will be very stiff and not come together easily. Once it is mostly combined, heat glaze over medium heat, whisking frequently. The glaze will start to come together and thin out. Remove from heat when the mixture is warm but not hot. Dip each donut into the glaze and let cool on the rack. The glaze will harden quickly, so if you want to add decorations, sprinkle them on immediately.
I find that because of the moisture level in the donuts, it’s best to eat these within 24 hours, or stack on a plate and wrap with plastic wrap. Keeping the donuts in an airtight container may cause them to sweat and the glaze to soften. Enjoy!