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PATRICK’S BRIEFCASE INSPIRED BY SPONGEBOB SQUAREPANTS
cook:
1 h 20 min
1,797,181 views Next time you need to pull some “overtime” consider bringing Patrick’s briefcase in for the day.
12 cake donuts
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
Vanilla Cake Donuts
240 g all purpose flour
200 g granulated sugar
100 g brown sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
2 large eggs
180 g whole milk
75 g vegetable oil
1 tbsp vanilla paste
Flavorings/inclusions of choice (lemon oil, poppy seeds, rainbow sprinkles, ect)
Chocolate Cake Donuts
175 g all purpose flour
65 g cocoa powder
200 g granulated sugar
100 g brown sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
2 large eggs
180 g whole milk
75 g vegetable oil
1 tsp vanilla paste
Flavorings/inclusions of choice (chocolate chips, Grand Marnier, ect)
Maple Donuts
240 g all purpose flour
100 g brown sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
2 large eggs
175 g maple syrup
105 g whole milk
75 g vegetable oil
1 tsp vanilla paste
Glaze Formula
9 oz powdered sugar, sifted
3 tablespoons heavy cream, plus more if needed
¾ tsp extract flavor of choice
Optional: food coloring of choice
TOOLS
Mixing Bowl
Tiny Whisk Set
Cutting Board
"Clef" Knife
Babish Cookware
Mixing Bowl
$39
59
Tiny Whisk Set
$13
99
Cutting Board
Out of stock
"Clef" Knife
$23
98
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DIRECTIONS
For the Cake Donuts
1.
Preheat the oven to 350 °F. Grease two donut pans with baking spray.
2.
Combine the flour (and cocoa powder, if using), sugars, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
240 g all purpose flour
200 g granulated sugar
100 g brown sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
65 g cocoa powder
3.
In a separate bowl, combine the eggs, (maple syrup, if using), milk, vegetable oil, and vanilla paste. Fold the wet ingredients into the dry ingredients.
2 large eggs
180 g whole milk
75 g vegetable oil
1 tbsp vanilla paste
175 g maple syrup
4.
Fold in any extra flavorings and/or inclusions of choice.
Flavorings/inclusions of choice (lemon oil, poppy seeds, rainbow sprinkles, ect)
5.
Transfer the batter to a large piping bag or zip-top bag. Cut off the edge of the bag leaving a ½-inch opening.
6.
Pipe the batter into the donut molds, making sure to only fill them ½ of the way full.
7.
Bake the donuts until cooked to an internal temperature of 200° F - 210 °F and golden brown, about 10-12 minutes.
8.
Allow the donuts to cool completely before glazing (see recipe below).
For the Glaze Formula
1.
Combine the powdered sugar, heavy cream, extract, and optionally, food coloring of choice in a medium bowl.
9 oz powdered sugar, sifted
3 tablespoons heavy cream, plus more if needed
¾ tsp extract flavor of choice
Optional: food coloring of choice
2.
Tip: For chocolate glaze, substitute 1 ½ oz of powdered sugar for cocoa powder.
3.
If the glaze gets too thick as it sits, add more heavy cream as needed.
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