I remember holding a Gameboy Color in my hands for the first time. My brother had bought it with months of saving up for it and I couldn’t believe the handheld color display. Along with the Gameboy he purchased Pokémon Red, which was just starting to get its hype. I loved that game and spent hours leveling up Pokémon and discovering glitches like the MissingNo.. This glitch let you duplicate rare candies infinitely which you then used to up your team to level 99. Honestly, leveling up your team so high is useless because you can beat the whole game with much less, but bragging rights seem to never go out of fashion. And while Pokémon Red has a special place in my heart, Pokemon Silver has to be the best one out there. (Don’t @ me, please.)
I’ve made Star Wars doughnuts in the past, so I thought it’d be fun to do a Pokémon version. Only this time I decided to make them into Ditto versions. If you didn’t know, Ditto is a Pokémon that copies the abilities and appearances of other Pokémon except for their face. I guess this was a way of keeping the same simple face while making fun appendages. But honestly, I think they’re very cute in their own right. Just look at all the plushies that are made of them!
If you follow me on Instagram, you can see the process of making some of these. Click below to be taken to the page:
Pikachu Doughnut Tutorial
Bulbasaur Doughnut Tutorial
Magnemite Doughnut Tutorial
makes about 3 dozen mini doughnuts
2 tbsp. unsalted butter
2 tbsp. vegetable oil
¼ c. granulated sugar
3 tbsp. brown sugar
1 large egg
½ c. whole milk
¾ tsp. baking powder
⅛ tsp. baking soda
¼ tsp. fresh ground nutmeg
¼ tsp. kosher salt
½ tsp. vanilla extract
1 ⅓ c. all-purpose flour
- Preheat oven 350˚F. Spray non-stick cooking spray on your mini doughnut pan.
2. In a medium bowl, whip butter, vegetable oil, and both sugars with a hand-held mixer until smooth.
3. Mix in egg and milk until completely combined.
4. Stir in baking powder, baking soda, nutmeg, salt and vanilla.
5. Stir in flour until smooth, do not over mix.
6. In a piping bag, fitted with a medium round tip, fill each doughnut cavity about ½ full.
7. Bake 5-7 minutes until the doughnuts spring back when you touch it. Do not wait until the doughnut is golden brown, you will over bake it.
8. Let cool in pan about 5 minutes and then transfer to a wire rack to completely cool.
9. Repeat steps 6-8 until all of the batter is used.
It’s the ultimate Pi Day! As you may or may not know March 14th (3.14) is Pi Day, but this year is extra special because it is 2015 which makes it 3.14.15 = 3.1415. Last year I made some pie pops which were tasty and cute but this year I fused two of my favorite things… pies and doughnuts.
This blueberry pie doughnut is a light yeasted doughnut filled with blueberry filling and topped with a vanilla and blueberry glaze. I won’t lie, the recipe takes time and it’s a messy process, but definitely worth it. A word of warning, putting the blueberry glaze is the messiest part. The glaze sets quickly so it is similar to working with hot candle wax. Just go Jackson Pollock on it and have fun. As for the mess you make, some things are just worth the extra effort.
Blueberry Pie Doughnuts
1 ½ c. milk
⅓ c. vegetable shortening
2 tbsp. active dry yeast
⅓ c. water (95 to 105˚F)
¼ c. sugar (divided)
1 ½ tsp. salt
1 tsp. freshly ground nutmeg
5 1/4 c. all purpose flour
Oil, for frying
Blueberry filling (recipe below)
Vanilla glaze (recipe below)
Blueberry glaze (recipe below)
- In a small bowl, combine milk and shortening and heat until shortening melts.
- In a separate bowl, stir water, 1 tbsp sugar and yeast together until yeast is incorporated.
- In the bowl of a standing mixer, mix eggs, 3 tbsp. sugar, salt, nutmeg and flour until combined.
- Once yeast is proofed, add the milk and yeast mixture to the flour mixture and mix in the standing mixer with the dough hook attachment until combined.
- Let the dough rest for 8 minutes.
- With the mixer on medium-low speed, knead dough until dough is smooth and pulls away from the bowl, about 6-8 minutes.
- Transfer dough to an oiled bowl, cover and let rise for 1 hour or doubled in size.
- On a floured surface, roll out dough to ¼ in. thick and cut dough using a 2 ¾ inch round pastry ring and 1 inch round pastry ring for the center of the doughnut.
- Set punched out dough onto a baking sheet and cover and let rise for 30 minutes.
- Preheat oil in a pot to 365˚F and cook for 1 minute per side.
- Transfer to a cooling rack and let cool before glazing.
- Cut cooled doughnuts in half using a bread knife.
- Dip top half of the doughnut in the vanilla glaze, and generously cover the bottom half of the doughnut with blueberry filling.
- Assemble the doughnut and splatter blueberry glaze over the top.
3 c. of blueberries*, divided
⅓ c. sugar
2 tbsp. cornstarch
2 tbsp. water
1 tbsp. lemon juice
- In a small pot, combine 2 cups of blueberries with ⅓ cup of sugar.
- Bring to a boil and reduce to a simmer until all the berries burst and sugar is completely melted; about 5 minutes. The mixture should look very liquid.
- In a small bowl, mix cornstarch and water until it becomes a slurry.
- Add to the blueberry mixture and cook until it becomes thick. It will become almost paste-like.
- Transfer blueberry mix to a bowl and rest of the blueberries and lemon juice.
- Add more lemon juice if needed.
¼ c. milk
1 tsp. vanilla extract
3 c. powdered sugar
- In a saucier, heat milk until it simmers.
- Slowly add sugar, whisking in one cup at a time.
- Add vanilla extract.
1 ½ tbsp. milk
1 c. powdered sugar
1 tbsp. blueberry filling (more or less depending on how deep of a purple you want)
- In a saucier, heat milk until it simmers.
- Slowly whisk in powdered sugar.
- Mix in blueberry filling.