Snowman Doughnuts

So Houston has had a bit of a doughnut renaissance this year. First, Dunkin Donuts is expanding like mad all over the city and it was announced this week that Krispy Kreme is returning to our city. There is a local doughnut shop, Shipley's, that dominates the business, but makes terrible doughnuts. I usually make them at home for Miss F anyhow, especially since I usually prefer a cake doughnut (exception: Boston Kreme.) These doughnuts are so cute for the winter. It was 80 degrees the day we made them, so we just imagined snow. And it created a snowy mess in the kitchen, powdered sugar was everywhere. It is the glitter of the kitchen world. But so worth it.

Snowman Doughnuts

1 cup flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup granulated sugar
2 tablespoons butter, melted
1 large egg
½ cup buttermilk
1 teaspoon pure vanilla extract
½ cup powdered sugar
6 candy corns
42 chocolate chips

Preheat the oven to 350 degrees. Prepare the doughnut pan with cooking spray.

In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a two cup measure, whisk together the butter, egg, buttermilk, and vanilla. Pour the wet ingredients into the dry ingredients, stir until just incorporated.

Spoon the batter into the prepared doughnut pan. Bake for 8 to 10 minutes. Let the doughnuts cool on a wire rack.

Add the powdered sugar to a large Ziploc bag, toss each doughnut with the sugar. Add the candy corn to the doughnut hole and use the chocolate chips for the eyes and mouth.

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