Baked Cookies and Cream Donuts

If my Instagram feed is any indication, making donuts from scratch is very a la mode with food bloggers these days. Who am I to rebuff such a delicious trend? I wanted a piece of the action.

First things first: ‘donut’ or ‘doughnut’? According to Grammarist, the official (read: dictionary approved) spelling is ‘doughnut’ but the shorter and more colloquial alternative, ‘donut’, has been around since the late 1800s. When the New England-based Dunkin Donuts took off in the late 20th century, it took ‘donut’ along for the ride, making it the more common spelling today in America.

In an attempt to be somewhat healthy, I opted for a recipe from A Beautiful Mess that called for the donut batter to be baked rather than fried. If you have a donut pan I recommend this approach because it is much simpler than frying, especially if you don’t have experience working with hot oil. In this case, the resulting donut was a rich chocolate cake….with a hole in the middle.

Most of the ingredients were pretty standard but if you are like me and don’t keep buttermilk on hand at all times, the easiest solution is to quickly make your own! Adding two tablespoons of white vinegar to one cup of milk, stirring once and letting it sit for 10 minutes will produce buttermilk.

National Donut Day is on Friday June 5 this year so I expect to keep testing out decadent donut recipes over the next few weeks to find my favorite.

The full recipe is available from the A Beautiful Mess website.