Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Pinolillo Glaze:
- 1/2 cup pinolillo powder
- 1/4 cup hot water
- 1/4 cup unsalted butter, melted
- 1 cup powdered sugar
- 1/4 cup milk
Special equipment needed:
- Donut pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a donut pan with cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another mixing bowl, whisk together the milk, sour cream, eggs, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the prepared donut pan, filling each mold about 2/3 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
7. While the donuts are baking, make the pinolillo glaze. In a small bowl, whisk together the pinolillo powder and hot water until smooth.
8. Add the melted butter, powdered sugar, and milk to the pinolillo mixture and whisk until smooth.
9. Once the donuts are done baking, remove them from the oven and let them cool for a few minutes.
10. Dip each donut into the pinolillo glaze, making sure to coat it evenly.
11. Place the glazed donuts on a wire rack to cool and allow the glaze to set.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe makes 12 donuts.
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 6g
Cholesterol: 55mg
Sodium: 260mg
Total carbohydrates: 37g
Dietary fiber: 1g
Sugar: 21g
Protein: 4g
Substitutions for ingredients:
- Pinolillo powder can be substituted with cocoa powder or instant coffee powder.
- Sour cream can be substituted with plain Greek yogurt.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add chopped nuts or chocolate chips to the batter before baking.
- Top the glazed donuts with sprinkles or crushed nuts.
Tips and tricks:
- Make sure not to overmix the batter, as this can result in tough donuts.
- Use a piping bag or a ziplock bag with the corner snipped off to fill the donut molds for a neater presentation.
- To make the pinolillo glaze thicker, add more powdered sugar.
Storage instructions:
Store the glazed donuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the donuts, place them in a preheated oven at 350°F (180°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the glazed donuts on a platter and sprinkle with powdered sugar or cocoa powder for an extra touch.
Garnishes:
Top the glazed donuts with whipped cream, fresh fruit, or a drizzle of chocolate sauce.
Pairings:
Serve the donuts with a hot cup of coffee or tea.
Suggested side dishes:
These donuts make a great dessert on their own, but can also be served with a side of fresh fruit or ice cream.
Troubleshooting advice:
- If the donuts are too dry, try adding a little more milk to the batter.
- If the donuts are too wet, try adding a little more flour to the batter.
Food safety advice:
Make sure to properly store the donuts in an airtight container to prevent spoilage.
Food history:
Pinolillo is a traditional Central American drink made from ground corn, cocoa, and cinnamon. It is often used in desserts and baked goods for its unique flavor.
Flavor profiles:
These donuts have a sweet and slightly spicy flavor from the pinolillo glaze, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve these donuts as a sweet treat for breakfast or dessert.
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Taste: Sweet, Sugary, Creamy, Nutty, Cinnamon, Cinnamon-Flavored