You know we love homemade doughnuts and these did not disappoint! Nat wanted vanilla and I was in the mood for chocolate, so we agreed on vanilla doughnuts with Nutella frosting. Brian’s fav NYC cookie is the black and white shortbread, so here you have the best of all worlds in the Black & White doughnut.
Hope you enjoy a few of these fun faves of mine. I only pick items I love and use, so you can trust that they will not disappoint! We do share affiliate links and make little income when you buy items, this way I can keep trying new things and sharing them with you!
It couldn’t be simpler to make baked cake doughnuts (say that three times fast!), but you know it’s all about the pan. And I have the mother of them all with the Wilton 20-cavity non-stick pan! For real, the best $22 you could spend on Amazon if you, your kids, co-workers, extended family, pretty much anyone breathing, loves a fresh homemade doughnut!
You can also find these pans at most craft-type stores, like Joann Fabrics. That’s actually where I bought mine, it was a smokin’ 50% off sale, couldn’t pass it up, even if I had NO WHERE to put it in my kitchen. They don’t always have the big one in-store, but you can order online and pick it up in-store. Or just pick up a 6-cavity pan, it makes tasty doughnuts too. 😉
Let’s get to it, because you need to make these this weekend! The doughnuts are a super simple and basic vanilla “cake” recipe which I doubled (and modified from version), actually it’s pretty similar to the base of our Georgia Peach Spice Doughnuts. The Nutella frosting takes all of four ingredients and is, of course, totally divine.
Now comes filling your piping bag with batter. I just have basic disposable piping bags, but honestly, I’ve reused them for years. No tips needed, you’ll just trim the end and be good to go. I put the bag in a tall glass, fold the top down about half way and start adding my batter.
Once it’s full, just unfold the rest of the bag and twist it closed at the top.
Now we’re ready to fill up that pan! Although it is a high-quality nonstick pan, I still give it a quick dose of nonstick spray. Press the batter out of the piping bag in one even squeeze into each cavity.
Now it’s time to let ’em cook and get the frosting ready!
Pull these pantry/fridge staples together for the frosting (which I adopted from here). Yes, these are staples in my house.
I’ve seen some recipes where it’s suggested to flip the doughnuts while baking so you get both sides browned. I don’t bother with that. I like the bottom lightly browned and then I frost the top. But whatever floats your boat.
Give them a quick test with a toothpick and flip a couple over to see if they’ve browned up like you want.
A quick cool and then we frost!
The moment we’ve been waiting for, a dunk in chocolaty amazingness!
Just look at those beauties! It takes a lot of self control to only eat one. Good luck!
Grab your coffee and enjoy! If there are any left, store ’em in a air tight container.
We hope you love them as much as we do!
Serves 6
Tiffany Baird
Yields 1
Simple, easy and the perfect way to impress your kids and co-workers alike! Who doesn't love a black & white cookie, now you can have it as a doughnut too!
15 minPrep Time
15 minCook Time
30 minTotal Time
Ingredients
- Doughnuts:
- 1 cup unbleached all-purpose flour (or 1:1 GF flour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 egg, at room temp
- 1 tablespoon unsalted butter, melted
- ½ cup buttermilk (can also sub with milk you have on hand)
- 1 teaspoon pure vanilla extract
- Frosting:
- 3/4 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 3 tbsp half & half
- 1/4 cup Nutella
Instructions
- Preheat oven to 350 degrees F. Spray a doughnut pan with nonstick cooking spray and set aside.
- In a medium-large bowl, sift together flour, baking powder, and salt. Set aside.
- In the bowl of your stand mixer, or by hand, cream together sugar, egg, and melted butter. Add buttermilk and vanilla extract.
- Once wet ingredients are combined, slowly add dry ingredients and mix until fully incorporated.
- Spoon batter into a medium-sized piping bag (or zip bag will work also). Fill each doughnut cavity ¾ full.
- Place into the preheated oven and bake for 14-16 minutes or until doughnuts are slightly golden and toothpick comes out cleanly. Remove from oven and let rest in the doughnut pan for 5 minutes or until slightly cooled. Remove donuts and place on a wire rack.
- Next, make the Nutella frosting. Whisk together confectioner’s sugar and unsweetened cocoa. Add half & half and whisk until smooth, then add the Nutella and whisk until everything is combined.
- Dunk and swirl the cooled doughnuts in the frosting, grab your coffee and enjoy!