Double Glazed Funfetti Donuts

 I am really sorry to do this to you.

Because, you know, we're like friends.

I mean, at least I think of you as my friends...

BUT I imagine if we were REALLY friends I wouldn't do to you what I am about to do.

I am going to give you, in advance, a weight problem.

If you have never struggled with your weight, God bless ya, but that is about to change.

There are no exercises to help you here.

No amount of running.

No solution to what is going to unfold in your life in the next minute.

It's really mean, I suppose.

But since we are friends, I must share.

Because that's what friends do.

We share.

There's no turning back.

I am going to share with you a recipe for donuts.

In your kitchen.

With no frying involved.

Only a remarkable pan and some cake mix.

It's really happening, folks.

Last week I attended a really great Blogger Workshop hosted my the incredible people at Wilton.

We frosted, we fondanted, we decorated, we toured...

and we shopped.

The Wilton tent sale is amazing...rows and rows of products all marked down 50%.

That is where I gained possession of the donut pan.  

I am scared of its power.

A food that would once be deemed "highly unlikely" to be procured from my kitchen is now going to be a staple.

I might as well get a conveyer belt and a sign that says "Hot Donuts Now".

You'd come over, right?

Well, now you won't have to.

You can have hot donuts in 10 minutes.

I wish I were lying.

 Lord help the holes on my belt...they are about to be tested.

Don't say you weren't warned, friend.

Double Glazed Funfetti Donuts

(adapted from Wilton)

 makes 12 donuts

2 3/4 cups Funfetti Cake Mix

3/4 cup buttermilk

2 eggs

2 Tbsp melted butter

Preheat oven to 425°

Spray the donut pan lightly with cooking spray.

In mixing bowl beat all ingredients on medium speed for 30 seconds.

 Transfer batter in a ziplock bag.

 Cut of the corner of the ziplock and squeeze batter into each donut mold, filling 2/3 full.

 Bake for 7-9 minutes until the tops are slightly browned and spring back when touched.

 Let donuts cool in pan for 5 minutes and then turn pan upside down to remove.

For glaze:

adapted from Alton Brown

1/4 cup milk

2 cups powdered sugar

1 tsp vanilla

In medium saucepan combine ingredients with a whisk over low heat.

Stir until glaze is smooth.

Now coat your donuts with the glaze while burner is still on low.  If the glaze gets too hot remove from heat.

You don't want it to burn, you just want it to stay warm and thin.

 I just dropped each donut into the saucepan and quickly coated, transferring onto a cooling rack with parchment or a silicon mat under to catch the glaze drippings.

 Let the glaze set...about 15 minutes.

White frosting:

1 cup of powdered sugar

1 tbsp milk
Sprinkles

Stir both ingredients together until smooth.  

Spread approx 1 tsp of frosting on top of each donut and immediately coat with sprinkles.

Voila!  Easy, yummy and did I mention DOUBLE glazed?

Now back to the pan.
You need one of these in your life.
It even came with recipes...here's the one I adapted...

Your waist might regret it, but your tummy will be happy :)

click here for printable recipe
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