OK so this might not be the most well known of holidays, but we’re all for celebrating the doughnut. Doughnuts seem to have gone the way of the cupcake, and lately you can’t scroll through Instagram without seeing one in your feed at some point during the day.
If you’re having people over for brunch this weekend try your hand at making your own doughnuts. We’ve got a great way to keep it simple, with Stonewall Kitchen’s baked doughnut mixes. They’re delicious and healthier than frying, not to mention easy to whip up for last minute guests. While they come with decadent toppings, we’ve got a few homemade options you can try too. Add sprinkles, berries, or edible flowers and your doughnuts will be as delicious as they are pretty.
Mixed Berry Icing
1 cup frozen berries
2 tbsp sugar
1 cup powdered sugar
1/2 tsp vanilla
A splash of lemon juice
Combine the berries and sugar in a saucepan. Over low heat cook the berries down until they start to resemble a sauce, about ten to fifteen minutes. Put the berry mixture through a strainer into a bowl. Mix in the powdered sugar (sift it first), vanilla and the lemon juice. Add more vanilla or lemon juice to taste. Drizzle or dip cooled doughnuts into the icing.
(recipe adapted from Ina Garten)
8oz. semisweet chocolate chips
1/2 cup heavy cream
1 tsp instant coffee (optional)
sea salt (optional)
Put the chocolate into a bowl and set aside. Heat the heavy cream just until it begins to boil, pour the cream over the chocolate and let it stand for ten minutes before mixing. Mix with a whisk to combine and add in the instant coffee. Spread on cooled doughnuts and sprinkle with sea salt.
Yum! Happy baking friends. What is your favorite kind of doughnut? Be sure to pass along your recipes or favorite flavor combinations in the comments.