Molly admits that her love of marzipan “is never-ending,” finding new uses for it all the time. “You can use it as an ingredient within baked goods,” she explains, “and as a decorating tool. Since I don’t have great [decorating] technique, I like being able to use marzipan cutouts. It’s so easy.” Marzipan can get sticky as you’re working with it, so Molly suggests dusting it and your work surface with powdered sugar to keep stickiness at bay. And, if you’re new to marzipan, she says,“approach it like it’s Play-Doh. You can use gel or liquid food coloring with it, and just knead it into the marzipan.” Look for marzipan (sweetened almond paste) on the baking aisle in large supermarkets or in specialty baking stores. This recipe is based on widely available Wilton donut pans, which hold about 11⁄4 ounces batter per cavity for a total of about 20 donuts. If using a Norpro donut pan, each cavity holds about 2 ounces batter, and you’ll end up with a dozen donuts.
4.5 ounces all-purpose flour (about 1 cup)
3.38 ounces white whole-wheat flour (about 3/4 cup)
1 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup canola oil
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg
1 cup powdered sugar
5 tablespoons heavy cream
1/4 teaspoon almond extract
1 1/2 ounces marzipan
Est. added sugars 16g
How to Make It
To prepare the donuts, preheat oven to 375°F. Coat 2 (12-cavity) donut pans with cooking spray, and set pans aside.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Combine buttermilk, oil, 1/4 cup water, vanilla, 1 teaspoon almond extract, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir to combine. Fill a piping bag or ziplock bag with batter; if using a ziplock bag, snip a hole in bottom corner. Pipe batter into pans, filling each cavity halfway. (This could get a little messy.)
Bake at 375°F for 12 minutes or until a wooden pick inserted into a donut comes out clean. Cool in pan for 5 minutes. Remove donuts from pan; cool completely on a wire rack.
To prepare glaze, combine powdered sugar, cream, and 1/4 teaspoon almond extract, stirring with a whisk until smooth (add a little water if glaze is too thick). Dip donuts halfway into glaze to coat tops; turn over, and dry on wire rack.
To prepare decorations, knead a few drops of food coloring into marzipan; cut into shapes with small cookie cutters, and place on donuts.
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