BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

PATRICK’S BRIEFCASE INSPIRED BY SPONGEBOB SQUAREPANTS

cook:

1 h 20 min

Picture for Patrick’s Briefcase inspired by SpongeBob Squarepants

1,688,307 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

For the Vanilla Cake Donuts

For the Vanilla Cake Donuts

all purpose flour

240 g all purpose flour

granulated sugar

200 g granulated sugar

brown sugar

100 g brown sugar

baking powder

1 ½ tsp baking powder

baking soda

½ tsp baking soda

kosher salt

½ tsp kosher salt

large eggs

2 large eggs

whole milk

180 g whole milk

vegetable oil

75 g vegetable oil

vanilla paste

1 tbsp vanilla paste

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

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

For the Chocolate Cake Donuts

For the Chocolate Cake Donuts

all purpose flour

175 g all purpose flour

cocoa powder

65 g cocoa powder

granulated sugar

200 g granulated sugar

brown sugar

100 g brown sugar

baking powder

1 ½ tsp baking powder

baking soda

½ tsp baking soda

kosher salt

½ tsp kosher salt

large eggs

2 large eggs

whole milk

180 g whole milk

vegetable oil

75 g vegetable oil

vanilla paste

1 tsp vanilla paste

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

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

For the Maple Donuts

For the Maple Donuts

all purpose flour

240 g all purpose flour

brown sugar

100 g brown sugar

baking powder

1 ½ tsp baking powder

baking soda

½ tsp baking soda

kosher salt

½ tsp kosher salt

large eggs

2 large eggs

maple syrup

175 g maple syrup

whole milk

105 g whole milk

vegetable oil

75 g vegetable oil

vanilla paste

1 tsp vanilla paste

For the Glaze Formula

For the Glaze Formula

powdered sugar, sifted

9 oz powdered sugar, sifted

heavy cream, plus more if needed

3 tablespoons heavy cream, plus more if needed

extract flavor of choice

¾ tsp extract flavor of choice

Optional: food coloring of choice

Optional: food coloring of choice

DIRECTIONS

1.

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.

all purpose flour

240 g all purpose flour

granulated sugar

200 g granulated sugar

brown sugar

100 g brown sugar

baking powder

1 ½ tsp baking powder

baking soda

½ tsp baking soda

kosher salt

½ tsp kosher salt

cocoa powder

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.

large eggs

2 large eggs

whole milk

180 g whole milk

vegetable oil

75 g vegetable oil

vanilla paste

1 tbsp vanilla paste

maple syrup

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)

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).

9.

For the Glaze Formula

1.

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

powdered sugar, sifted

9 oz powdered sugar, sifted

heavy cream, plus more if needed

3 tablespoons heavy cream, plus more if needed

extract flavor of choice

¾ tsp extract flavor of choice

Optional: food coloring 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.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.