We whipped up the batter in no time and piped it into the pan. The recipe notes that a pastry bag or plastic bag with a corner cut off works best to fill the pan- and they were right. A Ziploc bag with the corner cut out worked perfectly!
Once the donuts were baked and cooled (and after the mishap we won't talk about where a certain chef dumped the second pan of donuts into the bottom of the oven), we decorated them. Half the batch was appointed to be coated with the recommended glaze from the donut pan recipe (and some leftover scone glaze), the other half we decided to split evenly between being dipped in melted butter, cinnamon and sugar and the others being "frosted" with Nutella and finished up with sprinkles. All the donuts were delicious and beautiful, and were certainly a hit with the rest of the family who came up to visit that evening! They were spongy and soft and the toppings were yummy!
And now that this chapter is closed, I look forward to the next opportunity I'll have to bake with my beautiful sisters!
Baked Spiced Cake Donuts with Glaze
from a NORPRO pan
makes 12 donuts
2 cups flour
3/4 cup white sugar
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp salt
3/4 cup milk
2 eggs, beaten
2 tsp vanilla
1 TB shortening
Preheat oven to 325.
Lightly grease donut pan. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening.
Pour batter into pastry bag or plastic bag with the corner cut off. Fill each donut cup approx. 3/4 full.
Bake 8 to 10 min. or until donuts spring back when touched. Allow to cool slightly before removing from pan.
When donuts are cooled, frost, glaze or dip in melted butter followed by a cinnamon-sugar mixture (or other topping of your choice- get creative!).
To make glaze: mix 1 cup powdered sugar with 2 TB hot water until smooth. Pour over cooled donuts or serve on the side for dipping.