We trust Joanna Gaines with our life…and our donuts
Who’s ready for #DemoDay? Demo Day=Best Day.
Wait…something here isn’t right. Oh, yeah. We momentarily forgot we’re a food blog, not home renovation experts. We did get the right family at least. Chip and Joanna Gaines might have gotten their start on the hit HGTV show Fixer Upper, but since then they’ve expanded tenfold into all manner of homemaking products, from decor to what we’ll be talking about today–cookbooks!
Magnolia Table: A Collection of Recipes for Gathering is a collection of Joanna Gaines’ favorite recipes from her home and restaurant, divided into six categories: breakfast, lunch, dinner, small plates, snacks, and desserts. After perusing the book and trying out several of the recipes, we’ve determined there’s one thing that won’t ever need fixing up, and that’s Joanna Gaines’ taste. Specifically, her recipe for Vanilla Cake Donuts with Maple Glaze.
Last week, we took you to Gates Donuts for some of the most incredible cake donuts we’ve ever had, so this recipe was the perfect opportunity for us to try our hand at it ourselves. Here’s how it went:
The dough for these donuts was pretty easy to make, just your classic mixing and kneading. The one relatively-unique step was the vanilla bean pod scraping. For that step, it’s easiest to lay the pod flat on a cutting board and use the edge of a paring knife to scrape as many seeds as possible from the walls of the pod.
Now, full disclosure, we had never deep fried anything before this. We can go ham with an air fryer or sizzle things up on a stovetop any day, but this was a whole new ball game. A ball game, which, as it turns out, was pretty easy. The trickiest part of this was getting the temperature right, but once we got it heated up, the actual frying was simple, and Joanna’s instructions are easy to follow. After letting them cool a bit, we whipped together the simple maple glaze and dipped them in to complete the donut!
We didn’t even wait for these to cool before chomping down. Joanna Gaines never disappoints. Most of them were thick and moist with a gorgeous golden crunch on the outsides. A few of our donuts, however, were still doughy in the center, so we recommend that you leave your thicker ones in the oil for another minute or so longer than it says. Ensuring that your temperature doesn’t get too high will make it so that you can leave them in longer without burning the outside. The aftereffect of this experience? Nothing can stop us now that we can make our own donuts. Nothing.
What should you know before you make Vanilla Cake Donuts with Maple Glaze?
- Don’t substitute regular flour for cake flour! However, if you can’t find cake flour at your local grocery store, you can actually make it yourself. Measure out one cup of all-purpose flour, then remove two tablespoons and replace it with corn starch, and there you have it–a quick and easy cake flour substitute.
- You are going to need a lot of vegetable oil. We are deep frying, after all, so make sure you get plenty of oil to fill your cast iron. It would be awful to mold a bunch of perfect donut dough only to be short on oil and not able to fry them up.
- The thermometer is crucial for this recipe! You’ll have to adjust the oven settings as you go as the oil changes in temperature, so it’s imperative to have a good thermometer that you use frequently to make sure the donuts can get to that perfect golden color.
When should you make Vanilla Cake Donuts with Maple Glaze?
These donuts, because of the maple and vanilla flavor profile, make a wonderful fall or winter breakfast. Served warm with a mug of hot apple cider? We can’t think of anything more cozy and comforting. Another option is to make these on a birthday morning! Add some colorful sprinkles and they’re perfectly festive to celebrate another trip around the sun.
Everyone have a great week and we’ll see you back here next Wednesday! In the meantime, we’ll be busy channeling our inner Joanna Gaines by completely redecorating our homes and ordering Magnolia Table Volume 2.