Name: Patrick’s Briefcase inspired by SpongeBob Squarepants
Cook time: 4800 s
Total time: 4800 s
Yield: 12 cake donuts
Ingredients: For the Vanilla Cake Donuts; 240 g all purpose flour; 200 g granulated sugar; 100 g brown sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 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); For the Chocolate Cake Donuts; 175 g all purpose flour; 65 g cocoa powder; 200 g granulated sugar; 100 g brown sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 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); For the Maple Donuts; 240 g all purpose flour; 100 g brown sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda

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Next time you need to pull some “overtime” consider bringing Patrick’s briefcase in for the day.

Patrick’s Briefcase inspired by SpongeBob Squarepants

Preheat the oven to 350 °F. Grease two donut pans with baking spray.

Combine the flour (and cocoa powder, if using), sugars, baking powder, baking soda, and salt in a large bowl. Whisk to combine.

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.

Flavorings/inclusions of choice (lemon oil, poppy seeds, rainbow sprinkles, ect)

Fold in any extra flavorings and/or inclusions of choice.

Transfer the batter to a large piping bag or zip-top bag. Cut off the edge of the bag leaving a ½-inch opening.

Pipe the batter into the donut molds, making sure to only fill them ½ of the way full.

Bake the donuts until cooked to an internal temperature of 200° F - 210 °F and golden brown, about 10-12 minutes.

Allow the donuts to cool completely before glazing (see recipe below).

Combine the powdered sugar, heavy cream, extract, and optionally, food coloring of choice in a medium bowl.

Tip: For chocolate glaze, substitute 1 ½ oz of powdered sugar for cocoa powder.

If the glaze gets too thick as it sits, add more heavy cream as needed.

Flavorings/inclusions of choice (chocolate chips, Grand Marnier, ect)

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