I caved; I saw a bandwagon and I jumped on it. And I’m hooked too. What you say? Homemade baked doughnuts. I’ll be honest, although they sounded easy I didn’t expect them to really taste like doughnuts but you know what? They’re just old fashioned cake doughnuts, nothing fake about the baked! I had a friend over for brunch to celebrate her birthday and I think if I hadn’t told her she would have never questioned that I picked up these Heath Bar Baked Cake Doughnuts from a local specialty doughnut shop; they really were that good.
My move to a home a half hour south of where I lived for 20 some years saw few changes in availability of most things I was accustomed to; even if the shopping areas are 15 minutes away versus 5, I am in between two growing communities in Colorado and both Parker and Castle Rock have all the same shopping amenities I was used to. Sprouts, Home Depot, Target, King Soopers (Kroger to most of you); sure, all those name brand stores are close enough in either direction.
What I do miss are some of the smaller mom and pop shops I had come to know. Chopped Salad and my shoe guy and yes, the doughnut shop near my home that was a huge favorite; discovered 20 years ago when we were moving in! Not a place I frequented much but it was there and it was open at 6am if the urge hit me. I remember many a Saturday or Sunday morning when Abbie would make the drive with me; a doughnut for me and a doughnut hole for her. Gee, just thinking about her; almost a year and how much I still miss that sweet dog. I know she would love these!
Down South? A doughnut craving might be satisfied with a trip to the grocery store but those doughnuts are not the same so while I may not have gone much, now I crave them. And luckily I also think I’ve found my fix. While I admittedly love a light and fluffy yeasty glazed doughnut, I’ve always enjoyed the denser cake variety too and now I can make those and bake them and fiddle with flavors to my hearts desire.
Without a doubt the newfangled doughnut baking pans make this work easy. I ordered mine online from Amazon (Prime is addictive!) but they’re everywhere so if the spirit moves you too finding the pans should not stop you. I used a piping bag to get the dough into the pan easily; if you don’t have one of those, simply fill a Ziploc bag with dough and snip a corner about 3/4 of an inch across and you’ll have a homemade version. The dough is simply mixed in a bowl so prep is pretty quick and you can have doughnuts prepped and baked and on the table in 25 minutes or less!
I saw Denise at Chez Us post about some chocolate doughnuts she had made that she loved so I started there and was off to the races. Forgoing the sprinkles, for me first out of the shoot was a creation that mimics my favorite flavor combination; chocolate and toffee, i.e. a Heath Bar Doughnut. Tell me; why do we relegate these only to morning? I took some to a friend the other day, they asked me to stay for dinner and they were the perfect size for dessert…so go for something a bit decadent and dig into dessert!
These are so simple; you really need to get one (or more) of these pans if you don’t have one already and get going on your own. Next up? I also made French Toast Doughnuts with Bacon; a vanilla and cinnamon doughnut with a maple syrup glaze and bacon bits on top. My friend Cher could not choose…she loved them both!
Heath Bar Baked Doughnuts
For the Doughnuts
- 1 cup all-purpose flour
- 1/4 cup cocoa
- 1/2 cup light brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup buttermilk
- 1/4 cup Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tbsp butter, melted
For the Caramel Glaze
- 1/4 cup butter
- 1/2 cup light brown sugar
- 1/4 cup milk
- 1 tsp vanilla
- 1 cup powdered sugar
- 4 Tbsp Toffee Bits
To Make the Doughnuts:
- Preheat oven to 325F degrees and spray doughnut pan with cooking spray. Set aside.
- In a large bowl, mix flour, cocoa, sugar, baking powder and salt. Set aside.
- In a small bowl combine buttermilk, yogurt, egg, vanilla and melted butter. Whisk or stir to combine.
- Slowly add the wet ingredients to the dry ingredients. Stir until just combined.
- Using a piping bag or a Ziploc bag with the corner cut off, pipe the batter into the prepared pan making sure each form is only 2/3 full.
- Bake for 10-12 minutes (should spring back when touched). Remove from oven and allow to cool 5 minutes before removing from pan.
To Make the Glaze:
- Combine all glaze ingredients except sugar in a medium saucepan over medium heat. Whisk until it starts to bubble and cook for one minute. Remove from heat and whisk in powdered sugar. Keep warm on lowest heat while glazing.
- Sprinkle toffee bits on a plate. After the doughnuts have cooled for 5 minutes, dip the tops into the glaze and immediately press on the toffee bits on the plate. Allow to cool until the glaze dries.