Nutmeg Custard Cake Doughnuts

These custard cake doughnuts, flavored with nutmeg and frosted with a custard glaze, are so much easier to make than fried doughnuts. 

Don't get me wrong. I love making fried doughnuts, but sometimes you just want something easy. I finally got a couple of doughnut pans for making baked doughnuts and couldn't be happier with them. Plus, my doughnut loving grandsons love them too. 

Also, a mini baked doughnut pan ended up in my shopping cart and landed on my doorstep. How does that happen? 

Some of my favorite baked doughnut recipes include lemony doughnuts and double chocolate doughnuts.

These custard cake doughnuts are my final bake from the book, The New Way to Cake by Benjamina Ebuehi. I've baked a dozen cakes from the book and have loved every one of them. 

The author was a contestant on The Great British Bake Off. Her cakes are really special and include ingredients that you would never expect to use in a cake. Her flavor combinations are amazing. She also runs the gorgeous blog, Carrot & Crumb. 

According to the author, these doughnuts are inspired by the British treat, the egg custard tart. Both the doughnuts and the glaze include custard powder. 

The original recipe calls for dusting the glaze with nutmeg but I decided to go with sprinkles knowing that my grandsons (and adult children) love sprinkles. 

Besides, there's nutmeg in the cake itself. And sprinkles make everything better! Of course, I had to explain to one of my taste testers who shall remain nameless that the colored and white non pareils tasted the same. 

I chose this recipe as my final bake for The Cake Slice Bakers mostly because I actually had some custard powder in the refrigerator. I had picked it up at an international market and when excited to see it used in this recipe. 

The cake was super easy to mix together and the amount of batter was just right for 12 doughnuts. 

I did have to adjust the liquid in the glaze to get the right thickness. I recommend adding about half of the milk at first and then adding a tiny bit more as necessary to create the custard glaze. If your glaze gets too thin, you can always add more confectioner's sugar. 

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our last bake for the year is free choice, so our choices for December 2020 were ~ 

• Cinnamon Loaf with Espresso Butter by All That's Left Are The Crumbs
• Maple-Walnut Layer Cake by Camille Cooks
• Malted Chocolate Cake with Baileys Irish Cream Ganache by Sweet Sensations
• Chocolate and Salted Praline Log by Amandie Bakes
• Pink Peppercorn Madeleines by Culinary Adventures with Camilla
• Bitter Chocolate and Rosemary Tortes by A Little Bit of All Right

Nutmeg Custard Cake Doughnuts

Yield: 12 doughnuts

Author: Karen Kerr

These custard cake doughnuts, flavored with nutmeg and frosted with a custard glaze, are so much easier to make than fried doughnuts.

Ingredients

For the doughnuts

• 250 grams (2 cups) unbleached all purpose flour
• 120 grams (1/2 cup plus 2 tablespoons) granulated sugar
• 20 grams (2 tablespoons) custard powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/2 teaspoon ground nutmeg
• 2 large eggs, room temperature
• 230 ml (scant 1 cup) whole milk
• 1 teaspoon vanilla
• 60 grams (1/4 cup) unsalted butter, melted
• 1 tablespoon vegetable oil

For the Glaze

• 200 grams (1 1/2 cups) confectioners sugar
• 2 teaspoons custard powder
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla
• 1/4 cup milk, divided
• Sprinkles or freshly ground nutmeg

Instructions

To Make the Doughnuts

1. Heat the oven to 350 degrees F. Grease two 6-cavity doughnut pans with butter. 
2. Whisk together the flour, sugar, custard powder, baking powder, baking soda, salt, and nutmeg in a large bowl. 
3. In a medium bowl, whisk the eggs, milk, and vanilla. 
4. Add the melted butter and oil and stir the liquid mixture into the flour mixture, being careful not to over mix. 
5. Place the batter into a piping bag and pipe it into the doughnut pan cavities, filling each about 2/3 full. 
6. Bake the doughnuts for about 10 to 12 minutes. 
7. Let cool in the pan for 5 minutes, and then turn them out onto a wire rack to cool completely. 

To Make the Glaze

1. Mix the sugar and custard powder in a shallow bowl. Add the butter, vanilla, and 2 tablespoons of the milk. 
2. Whisk everything together to fully combine all of the ingredients. 
3. Add more milk, a tiny bit at a time, until the mixture is just right for dipping the doughnuts. 
4. Dip the tops of the doughnuts in the glaze and shake off any excess. Place the doughnuts onto a parchment lined baking sheet and sprinkle with non pareils or a dusting of nutmeg. 

https://www.karenskitchenstories.com/2020/12/nutmeg-custard-cake-doughnuts.html

Karen's Kitchen Stories

doughnuts, donuts

Breakfast

British

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