It was about time, right?! I honestly don’t even remember when it all started. All I know is one day I had a serious craving for a sprinkled cake donut and the craving never went away. I needed to have that simple, yet satisfying, taste in my belly. Often.
Since I refuse to give up my obsession, my family and friends have all decided to accept my irrational, never-ending “craving.” My husband surprises me with donuts often. My friends, and even their husbands, have them waiting when I come over. And on my birthday I get a donut tower with a candle on top! It’s all very sweet. Literally.
It’s been [almost] a year since I left my old apartment and moved into my new hood, and I can’t lie, the donuts around here are not the best. Every so often when I’m passing my old stomping grounds I make a point to stop into my favorite donut shop, but it doesn’t happen often. I guess what I’m trying to say is…I’m a little deprived. And what do I do when I want something so bad and can’t have it / find it / afford it? I MAKE it!
I spent an afternoon baking, sampling, and frosting donuts, which by the way, was the best day ever! I was overloaded with cuteness and sweetness. But above all, I had so much fun making my favorite treat. I must also give my mom major kudos for coming up with the concept of a rosé donut. I’m about 3 seconds away from becoming a full-time donut maker.
I followed a basic cake donut recipe and just started experimenting with rosé and champagne. I also added candy oil to the frosting so I would have a vanilla flavored one and a marshmallow flavored one. Both were equally delish, obvs.
ROSÉ CAKE DONUTS
What you need
- 2 cups cake flour, sifted
- 3/4 cup granulated sugar
- 2 tspns baking powder
- 1/4 tspn ground nutmeg
- 1 tspn salt
- 3/4 cup buttermilk
- 2 eggs, lightly beaten
- 2 tblspn butter, melted
- 2 tblspns rosé
- 1 cup confectioners' sugar
- 2 tblspns milk
- 1/2 tspn vanilla extract (make sure you use a clear one, otherwise it will color the frosting)
What to do
- Preheat oven to 425º.
- Spray a donut pan with vegetable cooking spray.
- In a large bowl, sift together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, rosé, and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.
- Bake 7-9 minutes, or until the tops of the donuts spring back when touched.
- Let cool in pan for 4-5 minutes before removing.
- In a small bowl, stir together sugar, milk, and vanilla extract until sugar is completely dissolved.
- Use glaze immediately to preserve the consistency.
- Dip the donuts into a bowl with the frosting in a circular motion.
- Add desired sprinkles.