I spent the first eighteen years of my life living in my original childhood home. In addition to the world’s best backyard and a thousand miles of wallpaper, it was awesome for another major reason – we lived about ten houses away from Cincinnati’s most popular bakery. In addition to their famous smiley face sugar cookies, Busken’s was popular for one other thing – dougnnuts. And over the course of my eighteen years living there, I ate more than my fair share.
As a young kid, I can remember waking up early on Saturday mornings and walking down to the corner with my dad to pick out our family’s dozen. My favorite was always the Boston Cream. And once I reached high school, my bus cruelly dropped me off directly in front of the bakery. Many glazed doughnuts were shared with friends after school as we caught up on the daily gossip and high school drama.
Here in Seattle, we have the privilege and curse of being just a few minutes away from Mighty-O Donuts – a Food Network-acclaimed vegan doughnut shop that I find myself in more often than I care to admit. I used to be able to go to the bakery with Cullen and enjoy my sprinkled selection while he naively noshed away on sliced blueberries and steamed pears. But now that he’s almost two, those days are long gone, and he can polish off a plain cake doughnut at a speed that rivals his mama’s.
While we certainly do our fair share of restaurant and bakery dining, I always feel best when we cook and bake our own goods. We save money, and most importantly, we know exactly what we’re eating. I like to go out for things that I can’t necessarily make at home myself – authentic Ethiopian food, paper-thin crepes, and until recently – doughnuts! What is it about a hole in the center that makes doughnuts and bagels seem hard to make yourself? Well guess what? They aren’t.
My friend Ashley wrote a book. She is insanely talented both in the kitchen and behind the camera, and I am so excited for her to be achieving this huge accomplishment. I can’t think of many people who deserve it as much as she does.
And while I would be excited to get my hands on anything she writes or creates, I am beyond pumped that her new book – Baked Doughnuts for Everyone (which comes out today!) – is all about creating delicious, gluten-free, all-natural doughnuts in the comfort of your own kitchen.
Here is a bit of what you can find within the book, as described by Ashley in her sneak peak post:
Things you’ll find in Baked Doughnuts for Everyone:
- Simplicity! Almost every single recipe uses only 2 bowls, a spoon, a whisk, doughnut ingredients, and your doughnut pan.
- Tips & Tricks! This is where I specify the oil + milk I like to use, what tool can help release your doughnuts more easily from the pan, an explanation of coconut cream, a quick tutorial on making your own powdered sugar, and so much more!
- Flour details: Get the skinny on each type of flour I use throughout the book. You’ll even find a substitute for gluten-free oat flour. [pssst! You can sub all-purpose GF flour if you can’t tolerate oat flour!]
- 101 doughnut recipes PLUS a bonus EIGHT vegan + gluten-free recipes at the end of the book.
- In the More Than a Doughnut chapter, you’ll see how to turn doughnuts into an actual meal, how to make doughnut stuffed ice cream [!!!!], how to make doughnuts for your dog, etc. This chapter was such a fun addition to this book!
- 50+ photos – Photographing only doughnuts for a cookbook had its challenges. I tried to get creative and vary the styling, angles, and colors as much as possible. I’m thrilled with how they turned out and hope you are, too!
I have already made a handful of her recipes myself, and I can honestly tell you that each and every one has been delicious. I can’t wait to pick up my own copy of the book so I can start making my way through the other 95 or so recipes I have yet to try. First on the list? DOUGHNUT BIRTHDAY CAKE. No, seriously.
To celebrate Ashley’s book launch today, I baked some festive fall doughnuts for our family. I am sure it comes as no surprise to any of you that I picked something loaded with ginger – specifically, the gingerbread doughnut with ginger glaze. You guys, these were out of this world.
I try to be mindful of Cullen’s sugar intake, and I really try to watch how often we take him out for sweets. And while sugar is sugar no matter where you eat it, it was fun to be able to offer him a homemade version of something he’s only ever had at a bakery.
He dove straight into his delicious treat, and I smiled knowing exactly what simple, natural ingredients went into making them.
It looks like we have another ginger fan in the family!
Even though the recipe is exclusive to her book, Ashley has been generous enough to let me share it with you guys today!
Gingerbread Donuts with Ginger Glaze
(from Baked Doughnuts for Everyone) Makes 8-10 donuts
For the Doughnuts –
- 1/2 cup oat flour
- 1/2 cup sweet rice flour
- 1/3 cup pure cane sugar
- 3 tablespoons almond meal
- 2 teaspoons ginger
- 1.5 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/3 cup milk
- 3 tablespoons unsweetened applesauce
- 2 tablespoons molasses
- 2 tablespoons oil
- 1.5 teaspoons vanilla extract
For the Glaze –
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon ground cloves
Preheat your oven to 350 degrees F and grease your doughnut pan.
Combine the oat flour, sweet rice flour, cane sugar, almond meal, ginger, cinnamon, baking powder, nutmeg, ground cloves, salt, and black pepper in a large bowl, mixing well. In another bowl, whisk the eggs together. Then add in the milk, applesauce, molasses, oil, and vanilla extract. Whisk until well combined.
Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
Spoon the batter into the doughnut molds, filing to just below the top of each mold. Bake for 18-22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
Mix the glaze ingredients together until smooth. Add more milk if a thinner consistency is desired. Invert the doughnut into the glaze, letting the excess drip off, or drizzle the glaze over the doughnut. Let set until glaze has hardened.
I found a random gingerbread man mini-cake pan that my mom gave me last year when I went to dig out my doughnut pan. I couldn’t resist making a few gingerbread man shaped doughnuts to go with the traditional rounds!
We made these yesterday, and I am embarrassed to admit that between the three (four?) of us, they were all gone by 8am this morning. Oops!
But rather than keep all this doughnut deliciousness to myself, it is time to share. In celebration of today’s book launch, Ashley’s publishers have generously offered to give away a copy of Baked Doughnuts for Everyone! And since any doughnut cookbook needs a complimentary doughnut baking pan, I will personally toss in the Wilton Non-stick 6-Cavity Doughnut Pan (same one that I have!) and send it to the cookbook winner. Lastly, her publishers will include a fun set of measuring spoons! What are you waiting for?
- What you can win:
- How to enter:
- Leave a comment on this post telling me your favorite type of doughnut!
- Giveaway rules:
- Open to US & Canada residents only.
- Ends Thursday, October 3rd at 11:59pm PST
- Winner announced Friday, October 4th!
Many thanks to Ashley and her publishers for sharing the book with Daily Garnish readers, and thanks to all of you for entering!