no fear, you can have your donut and eat it too. thanks to the donut baking pan. i actually made these donuts a while back, but just never posted about them. the photos have been sitting on my computer and luckily go along with my new found inspiration for healthy habits -as it is the new year. one of the hardest parts is restraining from watching cooking shows…those generally inspire me to cook and eat all the time. sorry, barefoot…i will have to abandon you on my dvr for a while.
i have had a donut pan for sometime now and have been waiting for the inspiration to make some. i finally came up with a tasty idea using saffron and orange as flavor with an olive oil base in the cake. this was also my first time baking a high altitude here in colorado. i followed some simple instructions for high altitude baking:
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
however, i will give you the regular recipe and you can adjust to your own altitude if needed. i found this website to be helpful, but there are many out there.
1 cup of flour
1 cup of cake flour
3/4 cup of sugar
2 tsps of baking powder
1/4 tsp of nutmeg
zest of 1 orange
2 large eggs
1 cup of milk
4 tbsp of olive oil
juice of one orange
2 cups of powdered sugar
1/2 tsp of vanilla
1 tsp of saffron
combine flour, cake flour, sugar, baking powder, nutmeg, and salt together in bowl and mix. add the wet ingredients: eggs, milk, olive oil, and zest. mix all together. pour into donut pan and bake at 350 degrees for 9-12 minutes.
for the glaze, combine the juice of the orange, powdered sugar, vanilla, and saffron together and mix. let the donuts cool and pour the glaze on top!