Buttermilk Baked Donut Wreaths
This time last year I had the most fun with Rémy’s class when we baked and decorated donuts together in the new school kitchen. The children worked in pairs and had very little assistance from me. It was an afternoon of carols, mixing, laughter and creativity – the kids loved every second of it and so did I. I think you can see that the results were amazing.
I adapted the recipe from the one that the brilliant chef Waylynn Lucus used at the first All-Star Chef Classic when she led 60 children baking fonuts in Restaurant Stadium.
Donuts
1 cup all purpose flour
½ cup sugar
¼ teaspoon baking soda
¼ teaspoon salt
1 egg (lightly whisked)
½ cup oil (vegetable or canola)
¼ cup buttermilk
¼ teaspoon vinegar
¼ teaspoon vanilla extract
Frosting
1 cup powdered sugar
green food coloring
sprinkles and decorations
You will need one baked donut pan – I used the Kitchenaid nonstick min donut pan.
- Wash your hands. Heat the oven to 350 degrees F.
- In a mixing bowl combine all dry ingredients, flour, sugar, baking soda and salt together and mix well.
- In a small bowl crack the egg and whisk lightly with a fork. Mix in the other wet ingredients, oil, buttermilk, vinegar and vanilla.
- Add the wet ingredients to the dry and mix together, until combined. Careful not to over mix.
- Fill donut pan ¾ full, and bake at 350f for 5-7 minutes until golden brown. Transfer donuts to wire rack and let cool.
- To make the frosting mix powdered sugar with water, 1 teaspoon at a time, to get the right consistency to drizzle over cooled donuts, add green food coloring and decorate wreaths with sprinkles, bows and leaves.
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