Donuts are one of our guiltiest of pleasures. They weren’t always such temptations; Tim Hortons’ donuts are good, but not go-out-of-your-way good. It wasn’t until the artisanal donuts at Holy Donut in Portland, Maine that we became truly hooked. Back in Halifax, our old home, we were lucky to find that a new donut shop had become a regular at the Alderney Landing Farmers Market. Both delicious and dangerous, we were lucky we could only access those heavenly halos on Saturday mornings. St. John’s, on the other hand, is donut-dry. So far we haven’t found any bakers consistently pumping out fine donuts.
In steps the bar and bean. Risking an Icarus moment, we finally took it upon ourselves to DIY a batch. As a precaution, we did opt for a lower-fat, baked version of the donut, saving our calories for the rich toppings. We also decided to go with a mini bundt pan because it was available, and because we felt it would be more versatile in the long run (and have a few ideas in mind for future posts). Ergo, we present a recipe for three flavours of donut cakes!
We used this baked donut recipe for our base, pouring the batter into a mini bundt pan instead of forming rings. The recipes below can of course be doubled, tripled, and beyond. For our health, we chose to make only 6 of these babies.
Topping 1: The “Almond Ring”
Inspired by the almond ring pastries at the Gingerbread Haus bakery in Halifax, this is an almond-encrusted honey glaze.
1 cup confectioners sugar
2 tsp honey
4 tsp whole milk (we used half blend cream, half 1% milk)
1/2 cup sliced almonds
Whisk together the sugar, honey, and milk/cream until smooth. Drizzle generously over donuts and sprinkle with almonds.
Topping 2: Strawberry-Yogurt Sprinkle
1/4 cup + 2 tbsp strawberry greek yogurt
1 cup confectioners sugar
Lots of sprinkles
Whisk together yogurt and sugar until smooth. Dip donuts in yogurt frosting, and then immediately in shallow bowl of sprinkles.
Topping 3: Maple Bacon
Inspired by bacon-brown sugar donuts (a favourite of ours), we added a twist of maple. The ratios for the frosting are approx. 1 butter to 2 maple syrup to 4 icing sugar.
2 slices bacon
2 tbsp brown sugar
1/4 cup + 1 tbsp maple syrup
2 tbsp butter
1/2 cup icing sugar
Bake bacon at 350 degrees for about 15 minutes, flipping once. Meanwhile, whisk together brown sugar and 1 tbsp maple syrup. Drain bacon and brush with sugar mixture. Bake for 5 more minutes, then chop coarsely.
For the frosting, melt butter along with maple syrup in a small saucepan. Remove from heat and whisk in confectioners sugar, allowing to cool/thicken. Dunk your donuts in the frosting and sprinkle with bacon pieces.
Finally, and most importantly, enjoy!