Molly is providing the traditional black and white cookie the DONUT treatment!
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Cookbook author, food blogger and Midwest transplant Molly Yeh welcomes her nation life and makes meals motivated by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Black and White Donuts
RECIPE THANKS TO MOLLY YEH
Level: Easy
Total: 3 hr (includes cooling and setting time).
Active: 30 min.
Yield: 12 donuts.

Active ingredients.

Donuts:.

Nonstick cooking spray, for the pan.
1 3/4 cups (228 grams) all-purpose flour.
1 cup (200 grams) granulated sugar.
1 teaspoon baking powder.
3/4 teaspoon kosher salt.
1/2 teaspoon baking soda.
Passion of 1/2 lemon.
1 big egg.
1/2 cup (120 milliliters) buttermilk.
1/4 cup (50 milliliters) flavorless oil.
1 teaspoon vanilla extract.
1/2 teaspoon almond extract.

Vanilla Glaze:.

2 1/4 cups (270 grams) powdered sugar.
1 tablespoon light corn syrup.
Splash vanilla extract.
Pinch kosher salt.
3 to 4 tablespoons whole milk or buttermilk.

Chocolate Glaze:.

2 cups (240 grams) powdered sugar.
1/4 cup (20 grams) unsweetened cocoa powder.
1 tablespoon light corn syrup.
Pinch kosher salt.
3 to 4 tablespoons whole milk or buttermilk.

Directions.

Unique equipment: a 12-cavity donut pan.

For the donuts: Pre-heat the oven to 375 degrees F. Coat a 12-cavity donut pan with cooking spray and set aside.

Whisk together the flour, granulated sugar, baking powder, salt, baking soda and passion in a big bowl. Blend together the egg, buttermilk, oil, vanilla, almond extract and 1/4 cup water in a medium bowl. Add the damp mix to the dry mixture and stir till just integrated.

Fill a piping bag or resealable plastic bag with a corner snipped off with the batter and pipeline the batter into the donut pan, filling each cavity halfway. (If you have any staying batter, you can bake it in a second batch.).

Bake till a toothpick placed in a donut comes out tidy, about 12 minutes. Cool in the pan for 5 minutes, then eliminate to a rack and cool completely. (A mini spatula helps eliminate them from the pan!).

For the vanilla glaze: Mix together the powdered sugar, corn syrup, vanilla, salt and 3 tablespoons milk in a medium bowl. Add additional milk little by little up until the mixture is pourable, up to the remaining tablespoon. (Take care not to add excessive milk, since the glaze should be thick and opaque, but if the glaze is too thick it will have a hard time adhering to the donuts. You can always make modifications by including more powdered sugar to make it thicker or more milk to thin it out.).

Place a baking sheet or piece of parchment paper beneath the rack with the donuts and dip each donut midway into the vanilla glaze, scraping off any excess glaze from the bottom and returning to the rack. Let the vanilla glaze dry 20 to thirty minutes if you're impatient like me, but more like an hour or so if you desire it to actually be good and solid.

For the chocolate glaze: Stir together the powdered sugar, cocoa powder, corn syrup, salt and 3 tablespoons milk in a medium bowl, using the same technique as you utilized for the vanilla glaze. Thoroughly dip the unglazed half of the donuts into the chocolate glaze. (For the chocolate side, I discover it's helpful to use a spatula to assist the glaze nudge right up versus the vanilla.) Scrape any excess glaze off the bottom, then place back on the rack, and let dry 1 hour. Delight in!

These are best the day of, but they keep for an extra number of days at space temperature level in an airtight container.

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Molly Yeh's Black and White Donuts|Woman Satisfies Farm|Food Network.

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