January 13, 2020

Whip Up Something Good for BC SPCA's Treat Week (Recipe!)

The BC SPCA is releasing a special recipe book to inspire bakers and animal lovers to get involved in Treat Week—the year’s sweetest fundraiser. Treat Week runs February 24th to March 1st, 2020, and allows animal lovers around the province make, bake or buy treats and give them away in exchange for a donation, with proceeds going to find homes for abandoned, neglected or abused animals, and provide emergency care to injured animals. This year, participants who kick-off their fundraising with a self-donation of $25 or more will receive a special gift to feed their fundraising efforts: an e-book containing both sweet and savoury recipes from some of B.C.’s best chefs, restaurants and bloggers! The book includes Rhubarb and Cherry Crisp from The Great Canadian Baking Show Judge, Bruno Feldeisen; Grilled Peppers from celebrity chef Jefferson Alvarez; and Banana Cake with Chocolate Ganache from blogger turned bakery-owner, Fanny Lam of Oh Sweet Day! Below, we'rer sharing one recipe—Baked Vanilla Donuts from blogger Kristie Pryor—enjoy! —Vita Daily


Baked Vanilla Donuts With Chocolate Glaze

2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Pinch of nutmeg
1 cup granulated sugar
1 cup buttermilk
1-1/2 tsp vanilla
2 large eggs
1/3 cup butter, melted

Chocolate Glaze:
2 cups powdered sugar
1/3 cup cocoa powder
1/2 tsp vanilla
1/4 cup + 2 tbsp milk

Preheat your oven to 375 degrees and lightly grease with butter. Set aside. In a large bowl, whisk together flour, baking soda, baking powder, nutmeg, salt and granulated sugar. Make a well in the centre of the dry ingredients and set aside. In another bowl, whisk together buttermilk, vanilla and eggs until well combined. Slowly whisk in melted butter until combined. Pour into the well of the dry ingredients and gently fold the wet ingredients into the dry until the dough has just come together—it is OK if there are still a few floury streaks. Scoop batter into a piping bag and cut about a 1-inch opening off of your piping bag. Pipe the batter into the donut pans filling about 3/4 of the way full. Place your donuts in the oven to bake for about 10-11 minutes or until the edges are a light golden brown. Remove from the oven and set on a wire rack to cool for a few minutes before turning them out on the wire rack to cool completely to room temperature before glazing. For the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, milk and vanilla until smooth and there are no lumps. If your glaze is too thick, add a bit more milk 1 tsp at a time. If your glaze is too runny, add more powdered sugar, 1 tbsp at a time, until desired consistency is achieved.


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