Bear Doughnuts
A recipe for Bear Doughnuts inspired by our visit to the San Diego Zoo in San Diego, California! These baked donuts are shaped into polar bears and brown bears.
Servings 14 -18 Doughnuts
Ingredients
Doughnuts:
- 1 1/2 cups (190 grams) all-purpose flour
- 2/3 cup (160 grams) granulated sugar
- 2 tablespoons (15 grams) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- Pinch freshly grated nutmeg
- 2/3 cup (160 milliliters) buttermilk
- 2 large eggs
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
Vanilla Glaze:
- 1 cup (125 grams) powdered sugar
- 1-2 tablespoons (15-30 milliliters) milk
- 1 teaspoon vanilla extract
Chocolate Glaze:
- 3/4 cup (100 grams) powdered sugar
- 2 tablespoons (9 grams) unsweetened cocoa powder
- 1-2 tablespoons (15-30 milliliters) milk
- 1 teaspoon vanilla extract
For assembling:
- 36 mini marshmallows
- 3 ounces (85 grams) dark chocolate melted and smooth
Instructions
To make the doughnut base:
- Preheat oven to 350˚F (180˚C). Grease 2-3 baked doughnut pans.
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
- In a small bowl, whisk together the buttermilk, eggs, butter, and vanilla extract. Mix into the flour mixture just until incorporated with no lumps.
- Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
- Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.
- Cut each mini marshmallow into thirds crosswise to create small round circles.
To make the vanilla glaze:
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If too thin, add more powdered sugar. If too thick, add more milk.
- Immediately dip the top of a cooled doughnut into the glaze. Top with a cut round piece of marshmallow towards the edge closest to you on the top part of the doughnut for the snout.
- Place two more pieces of marshmallow at almost the half way point on either side of the doughnut to make the ears. Add a small spoonful of the vanilla glaze over each ear to cover. Leave the snout clear.
- Repeat with half of the doughnuts and allow to set.
To make the chocolate glaze:
- In a medium bowl, whisk together the powdered sugar and cocoa powder. Stir in milk and vanilla extract until smooth. If too thick, add a little more milk. If too loose, add a little more powdered sugar.
- Immediately dip the top of a cooled doughnut into the glaze. Top with a cut round piece of marshmallow towards the edge closest to you on the top part of the doughnut for the snout.
- Place two more pieces of marshmallow at almost the half way point on either side of the doughnut to make the ears. Add a small spoonful of the vanilla glaze over each ear to cover. Leave the snout clear.
- Repeat with the last half of the doughnuts and allow to set.
- Once the doughnuts have set, transfer the melted chocolate to a piping bag with a small round tip. Pipe small eyes with the chocolate on either side of the snout.
- Pipe a nose and mouth on top of the snout piece of marshmallow.
- Repeat with remaining doughnuts.
- Allow to set and serve within a day.