Finals are in less than a month, folks. It’s that final sprint to the finish line, and I think if I survive to Thanksgiving, then I can make it. It’s a horrible, grueling sprint. It’s gotten to the point where everyday is “Throw a Sweatshirt on It” Day. If I don’t have my water bottle handy, I’ll forget to hydrate. Like who does that? Forgets to drink water? Especially since I always get the worst headaches by the end of the day from dehydration. Although, I have yet to forget to eat. If I ever forget to eat, that’s when you know something is terribly wrong.
In all fairness, I did have a last weekend to recharge. I would’ve kept chugging along, except that I got snowed it. Totally an omen to take a day to myself, right? In the spirit of karma (or something), I baked a batch of these lovely doughnuts, which I’ve been working on perfecting for ages now. (These being the fourth test batch; my neighbors and friends love me more with each batch.) I also whipped up an apple cake from a family recipe. The glitch with my family recipes is that they’re measured in mugs more often than I care for, which I forgot. The cake tasted great, so all that’s left is to make it less crumbly. Stay tuned for more… After the mini baking spree, I did a short cardio circuit, watched an obscene amount of TV, and ate more doughnuts than I’m comfortable admitting. The cardio cancels them out, right? Or at least halves them? In my head, it does.
So here’s to taking a day to yourself. Make some doughnuts. Eat them for breakfast. Be lazier than my cat. You deserve it.
Happy Friday, friends!
Baked Banana Bread Doughnuts with Caramel Espresso Glaze
makes 18 doughnuts
For the doughnuts:
- 3 medium bananas, mashed
- 1 3/4 cups flour
- 1 cup sugar
- 1/2 cup buttermilk
- 1 1/2 tablespoons melted butter
- 2 eggs
- 1 tablespoon vanilla extract
- 2 teaspoons active dry yeast
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
For the glaze:
- 4 ounces cream cheese, softened
- 2 1/2 tablespoons milk (whole milk or half and half is best)
- 1/4 cup powdered sugar
- 3 tablespoons caramel
- 1 teaspoon instant coffee granules
- 1/4 teaspoon salt
- optional: white chocolate chips
Preheat the oven to 360F. Spray a doughnut pan with nonstick baking spray.
In a small bowl, dissolve 2 teaspoons sugar in 1 tablespoon warm water, and then sprinkle the active dry yeast on top. Set the bowl someplace warm for 5-10 minutes. Meanwhile, combine the bananas, eggs, vanilla, and buttermilk in a medium bowl and whisk thoroughly. In a large bowl, whisk all the dry ingredients together. Then, add the wet ingredients to the dry. Mix thoroughly, and then add the yeast mixture to the batter.
Bake at 360F for 25-30 minutes. The doughnuts will be a deep golden brown. Allow to cool in the pan for 5 minutes before transferring to a rack to cool to room temperature.
In a bowl (or food processor), add all the ingredients for the glaze and beat until smooth. (If you want to add in white chocolate chips, fold them in now.) Place the glaze in a plate with slightly sloping sides. Take a doughnut and place it top first in the glaze. Swirl the doughnut in a clockwise fashion for a bit before changing directions. The goal is to thoroughly coat the top of the doughnut. Remove the doughnut and return to the cooling rack until the glaze has set. Repeat for the remaining doughnuts.