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PATRICK’S BRIEFCASE INSPIRED BY SPONGEBOB SQUAREPANTS

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

cook:

1 h 20 min

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12 cake donuts

original

metric

INGREDIENTS

For the 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)

For the 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)

For the 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

For the 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

Babish Mixing Bowl

Babish Tiny Whisk Set

Babish Cutting Board

Babish "Clef" Knife

DIRECTIONS

For the Cake Donuts

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.

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

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

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

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

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).

For the Glaze Formula

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

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.

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