These Pokémon ZA-inspired doughnuts are soft, baked vanilla rings topped with a bright berry glaze and colorful sprinkles, a playful nod to the treats associated with Lumiose City. The simple cake-style batter needs no yeast or frying, so the doughnuts are easy to make at home and best served fresh.
Ingredients
- 1¾ cups (220 g) all-purpose flour
- ⅔ cup (135 g) granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 1 large egg, at room temperature
- ½ cup (120 ml) buttermilk, at room temperature
- ¼ cup (60 ml) neutral oil, such as canola
- 1 teaspoon vanilla extract
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
- For the glaze: 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) seedless raspberry or strawberry puree, plus more as needed
- 1 teaspoon (5 ml) lemon juice
- 1–2 teaspoons (5–10 ml) milk or water, as needed
- 2 tablespoons (20 g) colorful sprinkles, optional
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 12-cavity doughnut pan. If you have only a six-cavity pan, bake in two batches, greasing the pan again before the second batch.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- In a separate bowl, whisk the egg, buttermilk, oil, vanilla, and melted butter. Pour the wet mixture into the dry ingredients and stir just until no large dry patches remain. The batter should be thick; avoid beating it smooth, which can make the doughnuts tough.
- Spoon the batter into a piping bag or a sturdy zip-top bag and snip off a corner about ½ inch (1.25 cm) wide. Pipe it evenly into the prepared cavities, filling each about two-thirds full. You can spoon the batter in instead, but wipe drips from the center posts so the holes stay open.
- Bake for 10–12 minutes, until the doughnuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The USDA FSIS safe minimum for egg dishes is 160°F (71°C); for a reliable check, the center should reach that temperature on an instant-read thermometer.
- Cool in the pan for 5 minutes, then carefully turn the doughnuts out onto a wire rack. Let them cool completely, about 15 minutes, before glazing; warm doughnuts can make the icing run off.
- For the glaze, whisk the powdered sugar, berry puree, and lemon juice in a shallow bowl. Add milk or water a teaspoon at a time until the icing is thick but easy to dip into. If it gets too thin, whisk in a little more powdered sugar.
- Dip the smooth side of each cooled doughnut into the glaze, lift it, and let the extra drip back into the bowl. Set the doughnuts on the rack and add sprinkles while the glaze is still wet. Leave them for about 10 minutes to set before serving.
Tips
- Measure flour by spooning it into the cup and leveling the top, or weigh it. Scooping directly from the bag can pack in extra flour and produce dry, dense doughnuts.
- No buttermilk? Stir 1½ teaspoons lemon juice into ½ cup (120 ml) milk and let it stand for 5 minutes. The texture will be close, though a little less tangy.
- For a stronger berry color, use concentrated, seedless puree rather than adding lots of liquid. Strain homemade puree to remove seeds, and adjust the glaze slowly to keep it thick enough to cling.
- Do not overmix or overfill the cavities. Gentle mixing keeps the crumb tender, while filling each cavity about two-thirds full leaves room for the doughnuts to rise without closing their holes.
Serving Suggestions
Serve the doughnuts at room temperature with coffee, tea, or cold milk. For a Pokémon-inspired snack table, arrange them on a platter with fresh berries and use different sprinkle colors to suggest a bright game-world palette. They are sweet enough to serve as a small dessert after a simple meal, or as a treat for a themed party.
The berry glaze is soft and sweet, so pair it with unsweetened drinks or tart fruit if you want a contrast. For a neat display, let the glaze set completely before stacking or placing the doughnuts in paper treat bags.
Variations
Chocolate: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder and add 1 tablespoon (15 ml) extra buttermilk if the batter seems especially stiff. Glaze with plain vanilla icing or a thin chocolate glaze.
Citrus: Add 1 teaspoon finely grated lemon or orange zest to the wet ingredients. Swap the berry puree for 1–2 tablespoons (15–30 ml) citrus juice in the glaze, adding it gradually so the icing stays thick.
Colorful glaze: Divide plain powdered-sugar glaze between bowls and tint each with a small amount of food coloring. If using natural coloring, expect subtler shades and add liquid sparingly.
Mini doughnuts: Use a mini doughnut pan and begin checking after 7 minutes; the smaller rings bake quickly. The yield and exact baking time depend on the pan size, so rely on the spring-back and toothpick checks rather than the clock alone.
Storage and Reheating
Keep glazed doughnuts in a single layer in an airtight container at cool room temperature for up to 1 day. Refrigerate them within 2 hours if your kitchen is warm or if they will not be eaten promptly; refrigerated doughnuts keep for up to 3 days, though the crumb may become firmer and the glaze can turn tacky.
For longer storage, freeze unglazed doughnuts in a sealed freezer-safe container for up to 2 months, with parchment between layers. Thaw at room temperature, then glaze. To warm an unglazed doughnut, microwave it for about 8–10 seconds; use short bursts and avoid heating glazed doughnuts, since the icing can melt. Discard doughnuts left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make these without a doughnut pan?
Yes. Bake the batter in a greased mini-muffin pan for about 9–11 minutes, checking for a clean toothpick and a springy top. The result will be doughnut holes rather than rings, but the flavor and glaze work the same way.
Can I use frozen berries for the glaze?
Yes. Thaw them, mash or blend until smooth, then strain out the seeds. Simmer the puree briefly if it is very watery and cool it before measuring; concentrated puree adds color without making the glaze runny.
Why did my doughnuts turn out dense?
Common causes are too much flour, overmixing, or baking powder that has lost its strength. Measure flour carefully, stir only until combined, and check that your baking powder is fresh.
Can I prepare the batter ahead?
It is best to bake the batter soon after mixing because the baking powder and baking soda begin working once they meet the wet ingredients. For a head start, measure the dry ingredients and wet ingredients separately, refrigerate the wet mixture, then combine just before baking.
How do I get an even glaze?
Make sure the doughnuts are fully cool and the glaze is thick enough to coat the back of a spoon. Dip each doughnut once, let excess drip away, and give the glaze time to set before moving or stacking them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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