Saturday, April 6, 2013

Baked Zebra Donuts

Baked Zebra Donuts
(makes approx. 24 donuts)
  
Note: These are cake donuts, so expect a moist, rich texture. The banana stuffing and spiced Mascarpone glaze are a wonderful compliment to the chocolate batter. 

                                                

Donuts:
- 1 Box of Chocolate Cake Mix or you can do what I did and use some leftover, made-from-scratch, chocolate cake batter.  
- 4 bananas

Glaze:                                                                
 -1/2 cup of Almond Milk
(or substitute regular milk) 
- 1/4 cup of confectioners sugar                      
-Cinnamon and Nutmeg to taste
-1/2 cup of Mascarpone Cheese or Cream Cheese

Additional:                                                           
-Cooking spray & Cocoa powder for dusting

                                 
 
Preheat oven to 350 degrees (or the temperature specified on your cake mix box). If using a boxed cake mix, assemble the batter according to the package directions. Pour cake mix or leftover batter (whichever you are using) into storage bag and set aside.
 
Spray a mini angel food cake pan or donut pan with cooking spray and sprinkle each cup with cocoa powder. Then rub to create an even coating on the inside of the cups 
 (this will prevent sticking). 



* If using a mini angel food cake pan(like I did), no need to coat the entire cup, the donuts will only come up  about 2-3 inches in the pan, so just coat about a third of each cup with the cocoa powder. *

Take the storage bag containing the batter and cut off one of the bottom corners to create a small hole. Pour the batter through the hole and into the pan, making sure the bottom of each cup is covered.



Now take the opportunity to cut your bananas into thin slices (about 1/8 of an inch thick).


Then place four slices of banana into each cup.



Pipe more of the batter into each cup, just enough to mostly cover the bananas. (Don't worry if a tiny bit still shows around the edges)



 Bake for 20-23 minutes, until the donuts are springy to the touch and they start to pull away from the edges of the pan. 

Meanwhile, begin making your glaze. Whisk together Almond Milk (or regular milk), Confectioners Sugar, Cinnamon and Nutmeg in a medium sized bowl (mixture will be foamy). To make sure that the sugar is completely dissolved, pour into a small saucepan and heat on low, just until you no longer see any clumps of sugar.



 
 Remove from the heat and allow to cool slightly. Place the Mascarpone Cheese or Cream Cheese into the medium sized bowl and pour the milk mixture over it. Stir until the cheese has dissolved and the mixture is smooth. 




Remove the donuts from the oven and allow to cool in the pan for several minutes on a wire rack. Then take a small knife and run it around the edges of the pan, loosening the donuts and making them easier to remove. *Sometimes it helps to run your knife under hot water for a few seconds (and wipe dry) before using.*

Turn the pan upside down and tap the bottom of each cup to incite the donuts to fall out. 

Drizzle some of the glaze over each donut and serve!



 

*Tip: If you don't want to make all 24 donuts, you can freeze the leftover batter in a zip storage bag (I place my bag of batter inside a second zip storage bag). I love this option because then you can quickly make small batches of donuts at any time. If you only make six donuts (one batch), then the amount of glaze you will need is 2 Tablespoons of Milk, 1 Tablespoon Confectioners Sugar, Cinnamon and Nutmeg to taste and 2 Tablespoons Mascarpone or Cream Cheese.


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