Another season, another list. Over the summer I compiled a summer bucket list which was fairly successful and most things were ticked off. So, as we are well in to autumn, it’s time for a new to do list!
- Spend the day walking in a forest full of autumn colours.
- Get to grips with my new DSLR camera.
- Finish my quilt (for real this time).
- Buy my very own biscuits in the shops!
- Enroll in an evening class.
- Actually use the ‘Couch to 5k’ app I have on my phone.
- Buy the perfect tweed mini skirt.
- Make real doughnuts.
The last one on the list came to me after making these baked doughnuts. Now these doughnuts are delicious, and certainly look the part, but they aren’t really doughnuts. Making real doughnuts has always scared me a little, all that super hot oil just seems dangerous, which is why I’ve stuck to the baked variety.
This will be my farewell to baked doughnuts recipe. The next time you see doughnuts around these parts they will be fully fledged and deep fried, maybe even filled, but until then…
This is another Shutterbean recipe, and I didn’t change the cake recipe at all, it can be found here.
The icing is a maple glaze, which goes really well with the coffee and chocolate flavours.
1/4 cup icing sugar, sifted
4 tablespoons of maple syrup
a few drops of vailla
Combine the ingredients in a bowl and mix until smooth. Adjust the consistency by adding more maple syrup or more icing sugar. You are looking for it to be thin enough to pour but thick enough that you will get a good covering on the doughnuts.