BASIC BAKED DOUGHNUTS

My Cellar

Serves 16 doughnuts

1¾ cups (425 ml) all-purpose flour

4 tsp (20 ml) baking powder

¾ cup (75 ml) berry sugar

½ tsp (2 ml) salt

⅔ cup (150 ml) milk

2 large eggs, beaten

½ tsp (2 ml) vanilla extract

3 tbsp (45 ml) melted butter

MARASCHINO AMARETTO GLAZE:

2 cups (500 ml) icing sugar, sifted

¼ cup (60 ml) maraschino cherry syrup

1 tbsp (15 ml) amaretto liqueur

⅛ tsp (0.5 ml) salt

ORANGE GLAZE:

2 cups (500 ml) icing sugar, sifted

1 tbsp (15 ml) orange zest

3 tbsp (45 ml) orange juice

1 tbsp (15 ml) orange liqueur

pinch salt

LIMONCELLO GLAZE:

2 cups (500 ml) icing sugar, sifted

1 tbsp (15 ml) lemon zest

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) limoncello liqueur

pinch salt

CHOCOLATE AND IRISH CREAM GANACHE:

3 oz (90 g) grated milk chocolate

2 cups (500 ml) icing sugar, sifted

pinch salt

¼ cup (60 ml) Irish cream liqueur

Preheat oven to 375 F (190 C). Grease a 6 x 1 cup (250 ml) doughnut pan.
In a large bowl, sift together flour and baking powder. Mix in sugar and salt. Make a well in the centre. Set aside.
In another large bowl, blend together milk, eggs, vanilla extract and melted butter with an electric mixer until smooth. Pour into centre of flour mixture and stir together until smooth.
Spoon batter into a large pastry bag fitted with a large plain tip. Pipe batter into pan and fill about two-thirds full. Bake for 10 to 15 minutes, or until risen and golden, and just firm to touch. Let cool in pan for 5 minutes. Turn out onto wire rack to cool completely. Repeat with remaining dough, rinsing and greasing the pan each time. Cool doughnuts completely before dipping into Glazes.
To make MARASCHINO AMARETTO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
To make ORANGE GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
To make LIMONCELLO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
To make CHOCOLATE AND IRISH CREAM GANACHE: In a mixing bowl, mix together chocolate, icing sugar and salt. In a saucepan, add liqueur to 2 tbsp (30 ml) water and bring to a boil. Pour over chocolate mixture and let sit 2 minutes without stirring. Whisk until smooth. Makes 1 cup (250 ml).