Pusheen Donuts

These donuts are baked, not fried, which means they are healthier and guilt-free……. Right?
Don’t take my word for that, but I can assure you that these baked donuts are easier to make, save you the hassel of cleaning up an oil splattered kitchen, and taste just as delicious as the classic fried donut. There is no need to wait for yeast to rise, and it is very forgiving to flavor variations. Plus these were so much fun to decorate! Ideally you should use almonds for the ears, but I didn’t have any and improv’ed with Waterthins crackers cut into ear shapes.
You will also need black gel food coloring, which you can find in specialty baking stores. I initially bought it to decorate a Totoro chiffon cake, but did not end up making it because my mixer was left in Shanghai and I knew that beating 8 egg whites to stiff peaks by hand would take up too much time. And it may stress me out even more, haha. Keep in mind that these donuts were the result of a stress baking session after a long day of exams and tutorials. So if you ever want an easy recipe that takes no more than 15 minutes to put together (with 30 minutes of bake+cool time for you to flip through some flashcards or watch a lecture, and I’m only half-kidding), check out this no-stress, no-fail baked donut recipe.
Pusheen Donuts
makes 12
Ingredients

Baked Donuts adapted from Honeysuckle

1 1/4 cups flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp Kosher salt
2/3 cup vegetable oil
1/2 cup milk
1 egg
1/2 tsp white vinegar
1/2 tsp vanilla extract
24 almonds

Glaze:
1 1/2 cups icing sugar
2-3 tbsp hot milk
1/2 tsp vanilla extract
black food coloring

To make donuts:

Preheat the oven to 180 degrees celsius (350 degrees farenheit) and lightly grease donut pan with vegetable oil or cooking spray.

Mix the flour, sugar, baking soda and salt in a mixing bowl.

In another bowl, mix together the wet ingredients (coconut oil, milk, egg, white vinegar, and vanilla). Mix together the wet mixture with the dry mixture and stir until its combined. Be careful not to overmix.

Place the batter into a piping bag and pipe into a donut pan about 3/4 of the way full. Bake for 10-12 minutes or until golden brown and a toothpick to the center comes out clean.

Let it cool for 5 minutes in the pan, then cool completely on a wire rack. Cut slits for the ears and stick an almond into each slit halfway.

To decorate:

Mix together the icing sugar and hot milk in a bowl. Look for a thick consistency. If it’s too thin, add more icing sugar. If it’s too thick, add more milk. Dye the glaze light gray.

When the donuts are completely cooled, dip the molded, round bottom side into the glaze, place it on a cooling rack, and let the excess drip onto the baking sheet. Make sure the almond ears are completely covered with glaze as well.

Dye a portion of the glaze a darker gray and black. When the light gray icing is dry to the touch,  pipe on Pusheen details.

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