Have you ever ever made a Mardi Gras King Cake? If that’s the case, I congratulate you. This yeast-based “cake” is a labor of affection, with its kneading and rising, shaping and filling, baking and glazing and sugaring — and don’t overlook the plastic child inside! King Cake doughnuts, however, are a labor of … laid again. Like New Orleans, town they have a good time, they’re much less about stress, extra about letting the great instances roll.
I imply, how arduous may King Cake doughnuts be?
Not arduous in any respect, whenever you begin with our simple Baked Doughnuts Three Methods recipe.
Make the batter
Make the batter, and scoop it into a few customary doughnut pans (which you’ve greased first, after all). About three barely heaped tablespoon cookie scoopfuls is the correct amount; you need every portion of batter, as soon as it’s smoothed down, to come back simply shy of the rim of the doughnut properly.
You’ll discover I’m not supplying you with the whole recipe right here; this put up is as a lot tip as recipe, since you need to use any doughnut recipe yielding a dozen doughnuts. Fried, baked, even bought (we’ll by no means inform!) — you want a dozen cake-style doughnuts.
Bake the doughnuts
Bake the doughnuts in a 425°F oven for 10 minutes, or till they’re accomplished. They’ll be very gentle on prime, however golden beneath — that’s the doughnut bottoms you’re above.
Let the doughnuts cool to room temperature; since their gap gives heart venting, this can solely take about 15 minutes.
Make the icing
Whereas the doughnuts are cooling, make this icing:
1 1/four cups confectioners’ sugar
pinch of salt
1 tablespoon gentle corn syrup
1 tablespoon melted butter
1 to 2 tablespoons milk