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Thursday, May 18, 2017

Thursday Recipe - Baked Rum Spice Doughnuts

My son decided on doughnuts for his birthday. We're all trying to eat healthier so we decided to make them ourselves. I have a lovely doughnut cooker, one of those countertop models kind of like a waffle iron except it makes doughnuts. We adapted a spice cake recipe and came up with something extremely tasty. The frosting and toppings are totally optional, but I loved the coconut ones.

And the rum is just rum flavoring. It added just the right touch to the rest.

Baked Rum Spice Doughnuts

1 c. white flour
1 c. whole wheat flour
1 c. sugar
1 c. yogurt (vanilla flavored works really well)
1/2 c. butter, softened or melted
2 eggs
1/4 c. milk (I used coconut milk)
1 t. rum flavoring
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/2 t. nutmeg
1 t. ginger
1/4 t. ground cardamom

Dump everything in a mixing bowl. Beat on low speed just until blended. Beat on high speed for about a minute. It will be very thick.

Preheat your doughnut maker or grease a doughnut pan and heat your oven to 350°. Scoop in the batter and bake as directed for the cooker or for the pan.

Frost while still slightly warm. Sprinkle with coconut or sprinkles.

Vanilla Frosting

2 c. powdered sugar
1/4 c. butter, softened
1 t. vanilla
2-4 T. milk

Mix sugar, butter, vanilla, and 2 T of milk in a large mixing bowl. Beat on low speed until blended. Add another teaspoon of milk if the frosting is too thick. Beat on medium-high speed, adding milk as needed, until desired consistency. Continue beating until soft and fluffy, about 3-5 minutes.

If it gets too thin, add powdered sugar 1/4 c. at a time until thickened.