Black And White Donuts Recipes

BLACK AND WHITE DONUTS

Black and White Donuts image

Provided by Molly Yeh

Categories dessert

Time 3h

Yield 12 donuts

Number Of Ingredients 22

Ingredients

Nonstick cooking spray, for the pan
1 3/4 cups (228 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
Zest of 1/2 lemon
1 large egg
1/2 cup (120 milliliters) buttermilk
1/4 cup (50 milliliters) flavorless oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups (270 grams) powdered sugar
1 tablespoon light corn syrup
Splash vanilla extract
Pinch kosher salt
3 to 4 tablespoons whole milk or buttermilk
2 cups (240 grams) powdered sugar
1/4 cup (20 grams) unsweetened cocoa powder
1 tablespoon light corn syrup
Pinch kosher salt
3 to 4 tablespoons whole milk or buttermilk

Steps:

For the donuts: Preheat the oven to 375 degrees F. Coat a 12-cavity donut pan with cooking spray and set aside.
Whisk together the flour, granulated sugar, baking powder, salt, baking soda and zest in a large bowl. Whisk together the egg, buttermilk, oil, vanilla, almond extract and 1/4 cup water in a medium bowl. Add the wet mixture to the dry mixture and stir until just combined.
Fill a piping bag or resealable plastic bag with a corner snipped off with the batter and pipe the batter into the donut pan, filling each cavity halfway. (If you have any remaining batter, you can bake it in a second batch.)
Bake until a toothpick inserted in a donut comes out clean, about 12 minutes. Cool in the pan for 5 minutes, then remove to a rack and cool completely. (A mini spatula helps remove them from the pan!)
For the vanilla glaze: Mix together the powdered sugar, corn syrup, vanilla, salt and 3 tablespoons milk in a medium bowl. Add additional milk little by little until the mixture is pourable, up to the remaining tablespoon. (Be careful not to add too much milk, because the glaze should be thick and opaque, but if the glaze is too thick it will have a hard time sticking to the donuts. You can always make adjustments by adding more powdered sugar to make it thicker or more milk to thin it out.)
Place a baking sheet or piece of parchment paper underneath the rack with the donuts and dip each donut halfway into the vanilla glaze, scraping off any excess glaze from the bottom and returning to the rack. Let the vanilla glaze dry 20 to 30 minutes if you're impatient like me, but more like an hour or so if you want it to really be nice and solid.
For the chocolate glaze: Stir together the powdered sugar, cocoa powder, corn syrup, salt and 3 tablespoons milk in a medium bowl, using the same method as you used for the vanilla glaze. Carefully dip the unglazed half of the donuts into the chocolate glaze. (For the chocolate side, I find it's helpful to use a spatula to help the glaze nudge right up against the vanilla.) Scrape any excess glaze off the bottom, then place back on the rack, and let dry 1 hour. Enjoy!
These are best the day of, but they keep for an additional couple of days at room temperature in an airtight container.

OLD-FASHIONED DOUGHNUTS WITH FROSTING

Old-Fashioned Doughnuts with Frosting image

These finger-licking good delicacies are so light and luscious, my family has always called them "angel food doughnuts." They're lovely at Christmas with a dusting of confectioners' sugar. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Time 50m

Yield About 1-1/2 dozen doughnuts plus doughnut holes.

Number Of Ingredients 17

Ingredients

1/2 cup sour cream
1/2 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for deep-fat frying
FROSTING:
2 cups confectioners' sugar
1 pinch salt
3 to 4 tablespoons boiling water
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 tablespoons baking cocoa

Steps:

In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours., Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels., For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting.

Nutrition Facts : Calories 297 calories, Fat 10g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 147mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

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