06. 06. 2014

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Fruit Curd & Meringue Donuts | The Baking Robot

Is a donut still a donut if the hole doesn’t go all the way through? This recipe is telling me “yes.”

29. 09. 2013

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Count Chocula Donuts from TheBakingRobot.com

I feel bad for all the other donuts in the world. How can they ever compete after this? I’m sorry, Every Other Donut. You had a good run.

What makes these donuts so special? Well, obviously, the Count Chocula – you thought I could go wrong with a box of Count Chocula? – but I really gotta hand it to the cereal milk.

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“Cereal milk?” you humans probably just yelped in surprise. “What do you mean by that, and how can I consume some immediately???”

These donuts have both cereal milk AND soggy cereal, which means you make yourself a bowl of cereal, but instead of eating it, you put it in donut batter. Vhat a treat! (Hahaha, get it? It’s a vampire joke? Count Chocula? No?)

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The very best part is that the soggy cereal remains soft, even after baking. Together with the cereal milk, it gives a subtle Count Chocolate flavor and the texture it creates leaves you VANTing more! (See what I did there? I know, stop it, I’m too much.)

Top these off with a thick layer of chocolate buttercream and a hearty handful of Count Chocula cereal and you’ve just made the best donuts ever.

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General Mills graciously sent me a box of each of their Halloween Cereals, including Count Chocula, Boo Berry, Frankenberry, and the re-release of Yummy Mummy and Frute Brute for the first time in 20 years! Make sure to grab a box (or two… or five…) before they’re gone VORever! (Okay, that one didn’t really work out as well.)

Count Chocula Donuts from TheBakingRobot.com

Count Chocula Donuts
makes 16 donuts
adapted from my Chai Tea Donuts

1 cup milk
1 cup Count Chocula cereal (plus more for decorating the tops)
2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 tsp vanilla
1 tbsp unsalted butter, melted

1. Preheat oven to 325 degrees. Lightly grease a donut pan and set aside.

2. In a small bowl, combine milk and Count Chocula cereal. Stir until the cereal is completely soaked – we want the cereal to get nice and soggy. Let it soak for about 5 minutes, or until the cereal is soggy and the milk has turned light brown.

3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in eggs, vanilla, melted butter, and the entire contents of the cereal/milk mixture. Carefully mix together until just combined.

4. Fill donut cavities 2/3 of the way full. Bake for 8-10 minutes, or until the donuts spring back when lightly presses. Transfer to a wire rack and let cool completely before frosting.

Chocolate Buttercream
from Savory Sweet Life

1/2 cup (1 stick) unsalted butter, softened
1-3/4 cup powdered sugar
1/4 cup cocoa
1/4 tsp salt
1 tsp vanilla extract
2 tbsp milk

1. Cream butter and powdered sugar together until smooth and creamy. Stir in cocoa powder and salt, and then add vanilla and milk. Using an offset spatula, frost the tops of the cooled donuts and completely cover in Count Chocula cereal.

30. 06. 2013

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Key Lime Pie Donuts

There’s been a lot of talk lately about the Cronut. The Cronut is a donut/croissant hybrid, and apparently has taken New York by pastry storm.

Okay, that’s cool. I’m nowhere near New York or have 6 hours to wait in line for a fried croissant. I’ll have to make do with something a little less fashionable and a little more homemade.

Key Lime Pie Donuts

So let’s settle for some Pienuts. Dopies? Yikes. How about just Key Lime Pie Donuts?

These are INSANE. I mean that in the best way. The rich buttery taste from the crust pairs so well with the smooth key lime donut – just like a real classic key lime pie. I just want to stop writing this post and go make another batch, they are THAT good.

Key Lime Pie Donuts

If you are feeling adventurous, go ahead and make some cream cheese frosting and slather it on top. But I can’t help it; I think these are perfect just the way they are.

If you make these, let me know in the comments! This recipe will be a hit for the Fourth of July. Try it out!

Key Lime Pie Donuts

Key Lime Pie Donuts
makes 16 donuts
adapted from My Madison Bistro

for the crust

1-1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted

1. Preheat the oven to 350 degrees. Lightly grease a donut pan.

2. In a small bowl, combine all three ingredients together, mixing until fully combined. Press a small amount of mixture into the bottom of each individual donut cavity, just enough to cover the bottom. Make for 3-4 minutes, or until the crust has browned and isn’t sticky to the touch. Set aside.

for the donut

1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup granulated sugar
1 egg + 1 egg yolk
1/2 tbsp key lime zest
1-1/2 tbsp key lime juice
1 drop of green food coloring (optional)
1 cup cake flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk

1. In a medium-sized bowl, cream together butter and sugar. Add egg and egg yolk, mixing until combined. Stir in key lime zest and juice, and one or two drops of green food coloring until you reach your desired shade.

2. In a separate small bowl, whisk together cake flour, baking powder and soda, and salt. Add half of this mixture to the green batter, and then stir in the buttermilk. Add the remaining flour mixture and mix until just combined.

3. Fill donut pans 2/3 of the way full (about 2 tablespoons of donut batter on top of the graham cracker crust). Bake for 8-10 minutes, or until the donuts spring back when lightly touched. Let cool completely before removing from the pan.

02. 03. 2013

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Butterfinger Donut Holes

Butterfinger desserts: I can’t stop; I won’t stop. There was the Butterfinger cupcakes, the Butterfinger Rice Krispies Treats, the homemade Butterfingers

Let’s keep that list growing, shall we? I present! To you! Butterfinger Donut Holes!

Butterfinger Donut Holes

I love how fast this recipe is. You can easily go from a clean kitchen to 20 Butterfinger donut holes in half an hour. Half an hour! These won’t even last ten minutes before being scarfed down. In the span of less than an hour these donuts could be just a mere memory.

A tasty, tasty memory.

Butterfinger Donut Holes

It’s really important to include the candy corn when making Butterfinger-esque recipes. The candy corn + peanut butter combination is the secret ingredient! I’m always able to find candy corn year round in the candy aisles at the stores.

Not that it matters, I hoard candy corn after Halloween anyway. What? It stays good!

Butterfinger Donut Holes

I have somehow misplaced my donut pan, as if it was a sock or the remote. I made do with a cake pops pan, which turned out to be more fun anyway. Hooray for losing everything!

These are especially delicious with a glass (or two) of milk. Make a batch (or two) and dunk a few (or all of them).

Butterfinger Donut Holes

Butterfinger Donut Holes
makes 20
adapted from Fake Ginger

1/4 cup candy corn
1/4 cup peanut butter
1/4 cup granulated sugar
1/3 cup + 1 tbsp milk
1 tbsp canola oil
1/2 tsp vanilla extract
1 egg
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt

1. Preheat oven to 325 degrees. Lightly grease a cake pops pan.

2. Microwave candy corn in 30-second intervals until completely melted. Stir in peanut butter until smooth. Microwave again if needed.

3. Transfer candy corn/peanut butter mixture into a medium-sized bowl. Stir in sugar until completely combined. Add milk, canola oil, vanilla extract, and egg. Fold in flour, baking powder, and salt, stirring until just combined. (Don’t worry if you still have bits and pieces of candy corn in the dough.)

4. Fill donut cavities 2/3 of the way full. Bake for 8-10 minutes or until a toothpick inserted in center comes out clean. Transfer to a wire rack and allow to cool before glazing.

Chocolate Glaze

2-1/2 cups powdered sugar
2 tbsp cocoa powder
1/2 tsp vanilla extract
4-5 tbsp milk

1. Combine all ingredients together. Add more or less milk to reach your desired consistency.

16. 02. 2013

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Pink Lemonade Donuts

I did warn you about this newfound Kool-Aid obsession. I don’t think I told you about my donut obsession though. Oops, sorry about that.

You did already know about my sprinkles obsession, however. And my obsession with the color pink (as evidenced here and the last one hundred recipes).

Pink Lemonade Donuts

I think I’m obsessed with obsessing. That’s some Inception mind bending, there.

I’m also obsessed with referencing Inception. Still. After like three years.

Yikes.

Pink Lemonade Donuts

I need some new obsessions. Like, baking healthy desserts. Cycling. Robot yoga. Volunteering at a local mechanic.

Pink Lemonade Donuts

Ugh. I’d rather continue to add sugar to already sugar-filled treats. I’d like to continue NOT cycling (can a robot even ride a bike?). Robot yoga isn’t a thing! I just made it up.

And I can’t volunteer at a mechanic, anyway. The cars always hit on me. It’s awkward for everybody.

Pink Lemonade Donuts

Pink Lemonade Donuts
makes 12
adapted from my Chai Tea Donuts

2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1 tsp salt
1 package (.13 oz) pink lemonade Kool-Aid powder
3/4 cups milk
2 eggs
1 tsp vanilla extract
1 tsp unsalted butter, melted

1. Preheat oven to 325 degrees. Grease a heart-shaped (or a regular) donut pan.

2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and Kool-Aid powder. Stir in milk, eggs, vanilla, and butter and mix until completely combined.

3. Fill donut cavities 2/3 of the way full. Bake for 8-10 minutes, or until the tops of the donuts spring back when lightly pressed. Transfer to a wire rack to cool completely before glazing.

Lemonade Glaze

2-1/2 cups powdered sugar
1/4 tsp lemonade Kool-Aid powder
3-5 tbsp milk
yellow food gel

1. Combine powdered sugar and Kool-Aid powder. Add three tablespoons of milk and keep adding until you’ve reached a desired drizzling consistency. Stir in yellow food gel (1-2 drops). Using a fork or spoon, drizzle glaze over cooled donuts.

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