I know Valentine's Day is this Friday and I should be thinking loving, happy thoughts...
...but all I can think is that if I see one more Facebook movie pop up on my newsfeed I'm going to punt my laptop across the room. I bought my Macbook on the same day Michael Jackson died, so I may just be looking for an excuse to put it out of its misery.
It's old and cantankerous.
I guess I'm also old and cantankerous if Facebook movies are all it takes to annoy me.
In less complainy news, I baked these donuts last Saturday.
I made them pink, sprinkle-encrusted, and Valentine's themed to appease the food blog gods, but they can be adapted to whatever holiday or color-scheme floats your boat.
As an added bonus, these are baked instead of fried like traditional donuts, which means you can eat more. They're practically health food, right?!
Don't answer that.
Valentine's Day is one of my favorite holidays to bake for, so be sure to check out my archives for all the red velvet-pink frosted-heart sprinkled goodness you could possibly need!
Have a happy Valentine's, everyone!
P.S. You will need a donut pan for this recipe. I have two of these Wilton 6-Cavity Donut Pans and highly recommend them.
For the donuts:
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
2 tablespoons butter, melted
For the glaze:
1 cup confectioner's sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Food coloring and sprinkles
Preheat the oven to 425 degrees, and spray your donut pans with non-stick cooking spray.
Sift together the flour, sugar, baking powder, and salt in a large bowl. Add in the butter milk, eggs, vanilla, and butter, and mix with a spoon until just combined.
Transfer the batter to a large ziploc bag, cut off the corner, and pipe into the prepared donut pans. Each donut cup should be about halfway full.
Bake in the preheated oven for 5-8 minutes, or until tops spring back when touched. Cool donuts for 4 minutes in the pan on a wire rack before turning them out to cool completely.
To make the glaze, stir together the sugar, 1 tablespoon of milk, and vanilla extract until combined. If the glaze is too thick, gradually add the additional tablespoon of milk until desired consistency is reached. Add food coloring if ya want.
Dip donuts, add sprinkles, stuff in face. These are best the day you bake them, but I stored leftovers in a large plastic container with the lid cracked (I've found that airtight containers make leftover donuts kind of soggy).
Makes 12 donuts, give or take depending on the size and brand of your pan.
Recipe adapted from Pass the Sushi, originally by Sprinkle Bakes
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