Binging With Babish

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Patrick’s Briefcase inspired by SpongeBob Squarepants

Emilija Saxe

Next time you need to pull some “overtime” consider bringing Patrick’s briefcase in for the day.

Ingredients

Vanilla Cake Donuts Ingredients:

  • 240 g all purpose flour

  • 200 g granulated sugar

  • 100 g brown sugar 

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp kosher salt

  • 2 large eggs

  • 180 g whole milk 

  • 75 g vegetable oil 

  • 1 Tbsp vanilla paste 

  • Flavorings/inclusions of choice (lemon oil, poppy seeds, rainbow sprinkles, ect) 

Chocolate Cake Donuts Ingredients:

  • 175 g all purpose flour

  • 65 g cocoa powder 

  • 200 g granulated sugar

  • 100 g brown sugar 

  • 1 ½ tsp baking powder

  • ½  tsp baking soda

  • ½ tsp kosher salt

  • 2 large eggs

  • 180 g whole milk 

  • 75 g vegetable oil 

  • 1 tsp vanilla paste

  • Flavorings/inclusions of choice (chocolate chips, Grand Marnier, ect) 

Maple Donuts Ingredients:

  • 240 g all purpose flour

  • 100 g brown sugar 

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp kosher salt

  • 2 large eggs

  • 175 g maple syrup

  • 105 g whole milk 

  • 75 g vegetable oil 

  • 1 tsp vanilla paste  

Glaze Formula Ingredients:

  • 9 oz  powdered sugar, sifted

  • 3 tablespoons heavy cream, plus more if needed

  • ½ - 1 tsp extract flavor of choice

  • Optional: food coloring of choice

Method

Makes: 12 cake donuts

Cake Donuts Method:

  1. Preheat the oven to 350 °F. Grease two donut pans with baking spray.

  2. Combine the flour (and cocoa powder, if using), sugars, baking powder, baking soda, and salt in a large bowl. Whisk to combine. 

  3. In a separate bowl, combine the eggs, (maple syrup, if using), milk, vegetable oil, and vanilla paste. Fold the wet ingredients into the dry ingredients. 

  4. Fold in any extra flavorings and/or inclusions of choice.

  5. Transfer the batter to a large piping bag or zip-top bag. Cut off the edge of the bag leaving a ½-inch opening.

  6. Pipe the batter into the donut molds, making sure to only fill them ½ of the way full.

  7. Bake the donuts until cooked to an internal temperature of 200° F - 210 °F and golden brown, about 10-12 minutes. 

  8. Allow the donuts to cool completely before glazing (see recipe below). 

Glaze Formula Method:

  1. Combine the powdered sugar, heavy cream, extract, and optionally, food coloring of choice in a medium bowl.

Tip: For chocolate glaze, substitute 1 ½ oz of powdered sugar for cocoa powder.

  1. If the glaze gets too thick as it sits, add more heavy cream as needed.