Is there anything better than thinking to yourself… hmm, I’d really like a donut right now!? And then 30 minutes later, boom!
Homemade old fashioned donuts! And I didn’t even need to drive to the coffee shop.
James and the kids are huge fans of mine today.
These are surprisingly easy to make and were the perfect treat on a windy Sunday after tapping more of our maple trees.
Corn Cobb Crullers | Old-Fashioned Donut Sticks
Prep time 5 min
Cook time 12 min
- 1 1/2 c AP flour
- 1/2 c granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- A pinch of nutmeg
- 1/2 tsp vanilla
- 3 tbsp butter, melted
- 1 egg
- 1/2 c milk
- 3 tbsp vegetable shortening
For the glaze-
- 2 c powdered sugar
- 3-4 tbsp milk
Start by whisking together all of your dry ingredients.
Next add your melted butter, egg, vanilla and milk, stir to combine.
The batter will be thick.
Next, get out the vegetable shortening! This is wear the “Corn Cobb Cruller” (as my husband cleverly named them) part comes in.
I wasn’t quite sure what to bake the donuts in. I’m assuming piping the batter into a cast iron skillet might yield a similar result but for me… this made the perfect donut stick!
My cast iron cornbread pan!
Take your shortening and slather the Cobb indentations. And I mean SLATHER.
This not only acts as non stick insurance but also gives the donut stick that fried in fat taste. Just like the donuts from the old country store.
Lightly press your batter into the Cobb molds. Bake at 375 for 12 min.
Let them cool in the pan for at least 5 minutes before carefully taking them out to cool on a wire rack.
While they cool, whisk together the powdered sugar and milk to make a creamy glaze.
Spoon the glaze over the donuts, covering the entire top so the glaze drips down the sides, coating the entire donut stick.
The glaze will harder within minutes and voila!
Old fashioned donut sticks.
Make these!!! They are perfect for dipping in hot chocolate.