Saturday, October 15, 2011

Baked Donut Update

For lack of posting, you must forgive me.

I am a college student, a senior in bioengineering at UC Berkeley, and juggling projects, clubs, assignments, and some tests here and there. I do have a legitimate excuse for not posting as much.

It's called PFAT: procrastination, Facebook, ADD, and Tastespotting (okay, so the ADD part isn't really real, but I have such issues focusing sometimes).

Zits really tells you how us college teenagers (wait, I'm no loner a teen, dangit!) work (please click the images below to read):

Another funny Zits comic about blogging:

Well, besides this detour, the purpose of this post is really an update on my semester Baked Donut Project. So far, I've made about 5 different types of donuts (1 of which failed and we will not post pictures of the lava flow it produced on my pan x_x ): basic vanilla from NorPro (the baking pan I bought), vanilla-nutmeg from VeganYumYum, dark chocolate coffee bean, failed eggless carrot cake, and pumpkin.

For now, I will only post my first two trials so that people with slow to average internet connections don't suffer from the load times.

Norpro Vanilla Cake Donut Recipe: came out flat and more cookie like
(harder and crispier than cakey). Simple frosting with pastel sprinkles.
Try 2: VeganYumYum's Vanilla-Nutmeg Donuts. Very very awesome and delicious.
The nutmeg added a very pleasant flavor, while the texture was perfect.
Even the day after and after it was still delicious.

Cakey interior texture, springy under strain (omg, viscoelastic!).
Have to admit, the sprinkles are pretty, but I don't like how much
crystalline crunch it gives to the top. I want normal sprinkles.

I modified VeganYumYum's by making it non-vegan and using unsalted real butter, milk, and eggs. Instead of apple cider vinegar, I used fresh lime/lemon juice. For the frosting on both, I mixed powdered (confectioners') sugar with a touch of milk, lemon, and vanilla. To frost, you just dip the donuts upside in it, let some drip down and wipe some off, smooth it a little, then dip the frosted top into a small flat bowl of sprinkles, making sure to roll along the sides.

Because Norpro's failed me in terms of shape and texture (flavor was good), I will not post their recipe. Above are links to VeganYumYum's recipe, so you can go there to experiment with hers. It is a great recipe base, which I modified with the aforementioned dark chocolate coffee bean, which will be posted up next soon sometime...


Note to self: try the recipes on this page

1 comment:

  1. Those donuts look fascinating! That blue one is just too gorgeous.
    Amazing that you even had time to cook/bake, post and visit blogs!