Baked Chocolate Frosted Doughnuts

I usually have a large container of plain Greek yogurt laying around. One of my most favorite things to have for lunch is Naan with a huge bowl to Tzatziki. I could live on that stuff.  Miss F loves making baked doughnuts in the summertime, when our mornings are a little more lazy than the madness going on during the school year.  I am not sure I will ever bake a doughnut without Greek yogurt again.  They were amazing.  Truly amazing.   The recipe is title "Best Baked Doughnuts" on Back for Seconds and that isn't a lie.  They are truly the best.  And healthy because protein...right?  HA!

Baked Chocolate Frosted Doughnuts

1 ½ cups flour
½ cup brown sugar (packed)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
1 egg
3 tablespoons unsalted butter (melted)
¼ cup milk
2/3 cups plain greek yogurt
1 ½ teaspoons vanilla extract

1 cup chocolate chips
¼ cup milk
sprinkles

Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt. In a two cup measure, whisk together the egg, butter, milk, yogurt and vanilla. Gently stir the wet ingredients into bowl with the dry ingredients until combined. Fill a greased doughnut pan ¾ full with batter and bake for 9 to 12 minutes. Cool for 5 minutes.

Heat the milk in a shallow microwave safe bowl for 60 seconds. Add the chocolate chips and let sit for 1 minute, stir until smooth. Dip the cooled doughnuts into the chocolate and then top with sprinkles.

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Baked Sour Cream Chocolate Doughnuts

I love baking doughnuts. It really doesn't take too terribly long, especially if I use my mini-doughnut pans.  Whenever I make these on the weekend, I never have a single doughnut leftover.  Miss F and C usually take down two pans worth in one sitting...then proceed to complain that they ate too many doughnuts.  On a weekday, I always have some leftover, which makes for great grab and go breakfasts during the week.  This recipe is from the Semisweet Sisters.

Baked Chocolate Sour Cream Doughnuts

½ cup sour cream
1 large egg
1 teaspoon vanilla extract
¼ cup vegetable oil
½ cup sugar
¾ cup all purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt

Preheat the oven to 350 degrees. Grease a doughnut pan with cooking spray. In a large bowl, whisk together the sour cream, egg, vanilla, oil and sugar. Stir in the flour, cocoa, baking soda and salt until well combined. Fill the pan with the batter and bake for 10 to 12 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Lemon Sour Cream Doughnuts

Miss F begged to make doughnuts while C was up skiing in Whistler. I had planned to make chocolate sour cream doughnuts, but she had a different plan. She was dead set on having lemon doughnuts. Thankfully, it is the time of year when lemons (and Meyer lemons) are aplenty. She ate three doughnuts before I could even realize what was going on, then she downed a bowl of raspberries and was wanting another doughnut. I relented and I didn't think she would be hungry for the remainder of the day. I was wrong, so we must be mid growth spurt. Thanks to Divas Can Cook for the recipe.

Lemon Sour Cream Doughnuts
makes 12 doughnuts

1 cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ cup white granulated sugar
juice from one large lemon
1 egg, beaten
2 tablespoons butter, melted
½ cup sour cream
¼ cup milk
few drops yellow food coloring (optional)

Preheat the oven to 350 degrees. Grease a doughnut pan with cooking spray, set aside. Whisk together the flour, baking powder, baking soda and sugar in a large bowl. In a two cup measure, whisk together the lemon juice, egg, butter, sour cream and milk. Stir the wet ingredients into the dry ingredients until combined, then stir in the food coloring. Fill the doughnut pan with the batter and bake for 8 to 10 minutes. Allow to cool in the pan for two minutes, then turn out onto a wire rack and cool completely.

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Baked Pumpkin Iced Doughnuts

Miss F loves doughnuts for breakfast, they are about her most favorite breakfast treat. Though, she really loves all breakfast foods, which is the exact opposite of me. I don't really love many traditional breakfast foods, but I do adore doughnuts. These doughnuts are perfect for fall and Miss F approved.  This recipe makes six doughnuts using the Wilton doughnut pan.  Seriously, it has been one of my best kitchen investments ever.  And by investment, I mean it costs less than a dozen doughnuts. Thanks to the Redhead Baker for the inspiration!

Baked Pumpkin Iced Doughnuts

1 cup flour
1/3 cup sugar
1 tablespoon butter, melted
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
pinch ginger
pinch cloves
½ teaspoons salt
1/3 cup canned pumpkin
1 egg
1 teaspoon vanilla extract

For the glaze:
1 tablespoon milk
½ cup confectioners’ sugar

Preheat oven to 400 degrees. Spray the doughnut pan with non-stick cooking spray. Stir together the flour, sugar, butter, baking powder, cinnamon, nutmeg, ginger, cloves, salt, pumpkin, egg and vanilla in a mixing bowl. The dough will be quite thick. Spoon the batter into the doughnut pan, making sure it is evenly distributed. Bake for 10 to 12 minutes, until the doughnut springs back to the touch. Cool on a wire rack. While the doughnuts are cooling, whisk together the milk and confectioners' sugar. Dip each cooled doughnut into the glaze and allow the glaze to set. Serve.

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Apple Cider Doughnuts

Miss F could have doughnuts for breakfast every single day. Or Cheerios. She loves both equally. My mom had given me a jug of apple cider and Miss F was content to drink every last drop of it, but I was able to snag enough from her to make these amazing doughnuts. The powdered sugar makes quite a mess, but it is worth it. These have a great fall flavor and are a perfect was to use apple cider.  Thanks to Hezzi-D Books and Cooks for the fantastic recipe.

Apple Cider Doughnuts

1 cup apple cider
1 ¾ cup flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
2 tablespoons butter, melted
½ cup sugar
1 large egg
¼ cup milk

¼ cup powdered sugar
1 teaspoon cinnamon

In a small saucepan over medium heat, bring the apple cider to a simmer. Reduce heat to low and simmer uncovered for 15-20 minutes or until the cider has reduced to 1/3 cup. Set aside to cool.

Preheat the oven to 400 degrees. Spray a doughnut pan with cooking spray and set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir in the butter, sugar, egg and milk. Mix until just combined. Fill the doughnut pan 2/3 of the way full and bake for 8 to 11 minutes, until the doughnuts are golden brown. Cool doughnuts on a wire rack.

In a shallow bowl, stir together the powdered sugar and cinnamon. Toss the cooled doughnuts in the cinnamon sugar until coated.

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Meyer Lemon Doughnuts

C isn't a big cook, sometimes I think he would be fine eating cereal for every meal. Except breakfast, he is a great breakfast cook. He usually makes eggs, bacon and sausage for Miss F on the weekends, usually with a ton of cheese and rolled up in a warm tortilla. I usually sleep through these breakfast productions, I am not a huge fan of traditional breakfast foods. When Miss F has breakfast cooked by me, it is usually of the sweet variety, pancakes, French toast or her most favorite, doughnuts. Miss F's request was for reindeer doughnuts (she is still obsessed with snowman doughnuts,) but I wasn't sure how to make reindeer doughnuts work, so we decided to try lemon doughnuts instead.  What a smart choice that was, these doughnuts were a perfect sweet treat.  Miss F had two, topped with sprinkles, of course.  If you don't have Meyer lemons available, use half as much regular lemon juice in the recipe.

Meyer Lemon Doughnuts
makes eight

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
3 tablespoons Meyer lemon juice

½ cup powdered sugar
1 tablespoon Meyer lemon juice

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 lemon juice. Pour the wet ingredients into the dry ingredients, stir until just incorporated.

Spoon the batter into the prepared doughnut pan. Bake for 10 to 12 minutes. Let the doughnuts cool on a wire rack.

While the doughnuts are baking, whisk together the powdered sugar and lemon juice. Dip each doughnut in the lemon glaze after they have cooled.

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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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Brown Butter Doughnuts

Miss F had Columbus Day off from school. We had big plans to visit the local pumpkin patch. She wants three pumpkins this year: a happy pumpkin, a scary pumpkin and a Mickey Mouse pumpkin. I am not sure how the Mickey Mouse pumpkin can be done, but I will do my best. Sadly, rain kept us out of the pumpkin patch, so we decided to bake doughnuts instead. Miss F loves doughnuts. She always likes to point out doughnut shops whenever we are out and about.  These doughnuts were fantastic, but the best thing about them was the chocolate glaze.  It is the only way I am going to cover doughnuts in chocolate going forward.  It is easy, tasty and no melting is needed.  Win!  Thanks to Joy the Baker for the great recipe.

Brown Butter Baked Doughnuts with Chocolate Glaze

For the Doughnuts:
1 cup flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup granulated sugar
3 tablespoons unsalted butter
1 large egg
½ cup buttermilk
1 teaspoon pure vanilla extract

For the Chocolate Glaze:
¾ cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
½ teaspoon pure vanilla extract

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. Melt the butter in a small saucepan over medium-low heat, once the butter begins to brown and smells nutty, remove from the heat and pour into a small bowl. In a two cup measure, whisk together the egg, buttermilk, vanilla extract, and two tablespoons of the brown butter. 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.

Whisk together the powdered sugar, cocoa, milk and vanilla until smooth. Dip each doughnut into the glaze and immediately top with sprinkles, if desired.

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Cinnamon Sugar Pumpkin Doughnuts

My absolute favorite grocery store doughnuts are the cake doughnuts coated with cinnamon powdered sugar. They can sometimes be tough to find, often the package will have plain, powdered and chocolate covered. Since it is technically fall, there always seems to be a half empty can of pumpkin lurking in my fridge. These doughnuts are perfect for using up the remaining pumpkin from your last pumpkin creation. Miss F loved these so much she didn't even miss her usual sprinkles. I think shaking the doughnuts in the Ziploc was nearly as exciting as sprinkling. These doughnuts are loosely based on the vegan version from Oh She Glows, de-veganized of course.

Cinnamon Sugar Pumpkin Doughnuts

½ teaspoon apple cider vinegar
6 tablespoons milk
½ cup fresh or canned pureed pumpkin
¼ cup sugar
3 tablespoons unsweetened applesauce
2 tablespoons brown sugar
2 tablespoons butter, melted
2 teaspoons baking powder
¼ teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 ½ cups flour

½ cup powdered sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease two mini doughnut pans or two regular sized doughnut pans with cooking spray. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted butter. Sift in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. Spoon the batter into the greased doughnut pan. Bake for 10-12 minutes at 350 degrees or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove.

Combine the powdered sugar and cinnamon in a Ziploc bag, seal and toss to coat. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly.

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Double Chocolate Doughnuts

Miss F returned to school last week without her best friend Max. He moved over the summer and we have been preparing her for weeks. Luckily, she still loves school. Miss F is a big breakfast eater and on school mornings I like something that is quick to prepare. The doughnut pan gets used often during the school year because making doughnuts doesn't take long at all. And Miss F gets to use sprinkles. And everyone knows that sprinkles before school make for a very happy kid, even if Max isn't there.  This recipe is based on the ones that come with the Wilton doughnut pan.

Double Chocolate Doughnuts

1 tablespoon butter, melted
¾ cup buttermilk
2 large eggs, lightly beaten
2 cups cake flour, sifted
½ cup granulated sugar
2 teaspoons baking powder
¼ cup cocoa powder
1 teaspoon salt

½ cup semi-sweet chocolate chips
2 teaspoons corn syrup
1 tablespoon vegetable oil
1 teaspoon water

Preheat the oven to 425. Spray your doughnut pan with non-stick spray.

In a medium-sized mixing bowl, whisk together the melted butter, buttermilk, and beaten eggs. In a large mixing bowl, sift together the cake flour, sugar, baking powder, cocoa and salt. Add the wet ingredients to the dry ingredients and stir together until just combined.

Carefully spoon the batter into the prepared doughnut pan about 2/3 full. Bake for 7-8 minutes, or until the tops of the doughnuts spring back when lightly touched.

For the glaze, microwave all the ingredients together in a microwave safe bowl on 50% power for about 1 minute, stirring every 20 seconds, until melted. Add additional water (by the half teaspoon), if needed to thin. Dip one half of each doughnut into the chocolate and allow to dry on a cooling rack.

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Recipe Swap: Chocolate Doughnuts

The theme of this recipe swap was a secret recipe swap. Each blogger was given a fellow blogger to swap with and you were able to choose any recipe you wanted from their blog to make. I selected baked chocolate doughnuts from The Cookaholic Wife. It had been awhile since I had used my doughnut pan and Miss F was off school for spring break. So we had lots of mornings to make breakfast together. She is in charge of pouring, stirring and sprinkling while I handle the rest. These doughnuts are nearly guilt free, using whole wheat flour, applesauce and just one tablespoon of oil. I did need to adapt the chocolate glaze recipe because the chocolate seized up when I added corn syrup to it as called for in her recipe.

Chocolate Doughnuts

1 cup whole-wheat flour
¼ cup sugar
¼ cup cocoa powder
1 tablespoon baking powder
¼ teaspoon salt
½ cup milk
1 egg
3 tablespoons applesauce (unsweetened)
1 tablespoon canola oil
1 teaspoon vanilla

½ cup chocolate chips
2 teaspoons vegetable shortening
sprinkles, optional

Preheat the oven to 450 degrees. Grease a non-stick doughnut pan with cooking spray.

In a medium sized bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Add the milk, egg, applesauce, oil and vanilla. Stir until combined well. Fill each doughnut a little over halfway with batter and bake for 7 minutes. Let doughnuts rest in the pan for 2-3 minutes and gently remove them from the pan to a cooling rack.

For the chocolate glaze, place the chocolate chips in a microwave safe bowl and melt at 30 second intervals, stirring after each until the chocolate has melted. Stir in the shortening until smooth. Swirl each doughnut into the chocolate glaze and then top with sprinkles if desired.

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Chocolate Glazed Doughnuts

Ah the doughnut pan, it is both a blessing and a curse. Miss F asks for doughnuts nearly every day for breakfast. So on the days when we have no where to be...no school, no gymnastics, no dance class and no swim lessons...I break out the doughnut pan and we make doughnuts. She insists on eating them whole, but uses a fork to stab the doughnut and eat her way around. I adapted the recipe from the chocolate iced doughnuts since they are Miss F' favorite to make a chocolatey doughnut with a simple powdered sugar glaze. The doughnuts themselves are not overly sweet, but the glaze more than makes up for it.

Chocolate Glazed Doughnuts 
makes 12 doughnuts

1 tablespoon butter, melted
¾ cup buttermilk
2 large eggs, lightly beaten
2 cups cake flour, sifted
½ cup granulated sugar
2 teaspoons baking powder
¼ cup cocoa powder
1 teaspoon salt

½ cup powdered sugar
1 tablespoon milk
¼ teaspoon vanilla

Preheat the oven to 425. Spray your doughnut pan with non-stick spray.

In a medium-sized mixing bowl, whisk together the melted butter, buttermilk, and beaten eggs. In a large mixing bowl, sift together the cake flour, sugar, baking powder, cocoa and salt. Add the wet ingredients to the dry ingredients and stir together until just combined.

Carefully spoon the batter into the prepared doughnut pan about 2/3 full. Bake for 7-8 minutes, or until the tops of the doughnuts spring back when lightly touched.

While the doughnuts are baking, prepare the glaze by mixing together the powdered sugar, milk and vanilla together in a shallow bowl.

Allow to cool in the pan for a couple minutes. Remove the doughnuts onto a rack to finish cooling and dip the doughnuts into the prepared glaze.

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Eat to the Beat: "Me In Honey" Loukoumades

One of my most favorite bloggers, Elly of Elly Says Opa, is celebrating her fifth blogging anniversary with a blogging event called "Eat to the Beat."  The idea behind it is to blog a recipe that somehow relates to a favorite song.  I lucked on this, since I have been wanting to make Elly's own recipe for Loukoumades, the Greek honey doughnut balls that we love eating at the Greek Festival.  And honey ties in perfectly with one of my favorite songs from high school, Me in Honey by REM.  The whole album of Out of Time reminds me of my days in high school, I listened to that CD over and over again.  I always liked Me in Honey because it featured Kate Pierson of the B-52s, she has the coolest voice.  Happy fifth anniversary to Elly Says Opa!

Loukoumades

2 ¼ teaspoons dry active yeast
1 cup warm (100-110 degrees) water
½ cup milk (brought to room temperature)
2 ¼ cups flour (maybe more)
1 ½ teaspoon sugar
¼ teaspoon salt

½ cup water
½ cup honey
½ cup sugar

Vegetable/neutral oil for frying
Powdered sugar for topping

In a large bowl, dissolve the yeast in the warm water. Sift together the flour, salt and sugar. Add that, along with the milk, to the yeast. Add more flour if necessary to achieve a thick pancake batter like consistency. Cover the bowl with a clean towel and let it rise in a warm place (80-85 degrees) for about 2 hours.

When the batter has risen (it will be about 3 times its original size) heat your oil to about 365 degrees (if you have a candy thermometer) Coat a metal soup with oil and use it to drop the batter by the teaspoon full into the hot oil. Fry until just golden brown and then put them on a cooling rack placed over a pan (to catch the oil).

To make the syrup, bring the honey, sugar and water to a boil in a small saucepan. Boil for a couple minutes to thicken slightly and then skim the foam off the top. Pour the mixture over the fritters. Top with powdered sugar. Serve immediately.

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Pumpkin Powdered Doughnuts

As soon as i saw these on Pinterest (via Multiply Delicious), I knew I had to make them. I had one bag of pumpkin left in our freezer and it was time to be put to use.  I must confess that one of my favorite doughnuts come from the grocery store, the cake doughnuts with the cinnamon  powdered sugar on them.  So I had to adapt the recipe to make them like my grocery store fav.  After making these, I am clueless how that cinnamon powdered sugar stays put.  These doughnuts absorbed it, which wasn't necessarily a bad thing.  These are the perfect fall breakfast treat and they are totally worth making a powdered sugar disaster in the kitchen.  I swear there was powdered sugar all in Miss F's hair by the time we were done.

Pumpkin Powdered Doughnuts
makes 6 doughnuts

1 ¾ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spice
2 ½ teaspoons cinnamon, divided
¼ cup light brown sugar, packed
¼ cup sugar
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ½ teaspoons maple syrup
¼ cup buttermilk
½ cup pumpkin puree
¼ cup powdered sugar

Heat oven to 375 degrees. Grease your doughnut pan.

In a large bowl, combine flours, baking powder, salt, pumpkin pie spice, 1 ½ teaspoons of the cinnamon, and both sugars. Whisk together ingredients until combined. In a small bowl, whisk together butter, egg, vanilla, maple syrup, buttermilk, and pumpkin puree. Add wet ingredients to dry ingredients and stir until combined.

Carefully spoon the batter into the prepared doughnut pan. I put the batter in a large Ziploc bag and cut off one of the bottom corners to pipe it into the doughnut pan. Bake 12 to 15 minutes or until doughnuts are slightly golden. Remove doughnuts to a cooling rack.

In a large Ziploc bag, combine the powdered sugar and remaining teaspoon of cinnamon. Add the cooled doughnuts to the bag and toss to coat in the powdered sugar mixture. Serve.

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Chocolate Iced Doughnuts

As soon as these popped up on my blog links, I knew I had to have them. My most favorite of all doughnuts is an iced chocolate doughnut. Specifically an iced chocolate doughnut from Krispy Kreme. Krispy Kreme left the city of Houston years ago and Shipley's doughnuts just cannot compare. So, I ordered a doughnut pan from Amazon and two days later, it was here. And Miss F and I made doughnuts. She stirred and tasted, I tried to ice them as best I could. My doughnuts are not nearly as healthy per doughnut as Prevention RD's, mainly because my pan seemed to be bigger than hers, so I only got one dozen doughnuts from the recipe.

Iced Chocolate Cake Doughnuts
makes 12 doughnuts

1 tablespoon butter, melted
¾ cup buttermilk
2 large eggs, lightly beaten
2 cups cake flour, sifted
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt

½ cup semi-sweet chocolate chips
2 teaspoons corn syrup
1 tablespoon vegetable oil
1 teaspoon water

Preheat the oven to 425. Spray your doughnut pan with non-stick spray.

In a medium-sized mixing bowl, whisk together the melted butter, buttermilk, and beaten eggs. In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt. Add the wet ingredients to the dry ingredients and stir together until just combined.

Carefully spoon the batter into the prepared doughnut pan about 2/3 full. Bake for 7-8 minutes, or until the tops of the doughnuts spring back when lightly touched.

Allow to cool in the pan for a couple minutes. Remove the doughnuts onto a rack to finish cooling before you glaze them.

For the glaze, microwave all the ingredients together in a microwave safe bowl on 50% power for about 1 minute, stirring every 20 seconds, until melted. Add additional water (by the half teaspoon), if needed to thin. Dip one half of each doughnut into the chocolate and allow to dry on a cooling rack.

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