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I felt like doing a bit of baking the other day, but I wasn’t really feeling cakes, cupcakes, or really any of the things I usually make, so I decided to go back to something I play around with a bit last year, donuts. After a bit of Pinterest research I can up with a simple recipe for Vanilla Glazed Baked Donuts. Which seemed pretty straight up and perfect to me.
For the Donuts
- For the Donuts
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 egg
- 1/3 cup+1 1/2 tablespoon skim milk (full fat milk works too)
- 1 teaspoon vanilla extract (I used vanilla paste instead since I wanted a stronger punch of vanilla)
For the Glaze:
- 1/2 cup) powdered sugar
- 1/2 teaspoon vanilla extract
- 1 small pinch salt
- 1 or 2 tablespoons milk
- Optional: food coloring and sprinkles
Preheat the oven to 350 degrees F.
Spray a donut pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a small bowl, whisk together egg, milk, butter and vanilla extract.
Add the wet ingredients to the dry ingredients and stir together until no flour bits remain and all the ingredients are well combined. Try not to over-mix the batter.
Use a large ziplock bag, cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling 3 ∕ 4 of the way full.
Place the pan in the oven and bake for 8 to 10 minutes.
Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
While the donuts cool, make the glaze.
In a medium bowl whisk together the powdered sugar, vanilla extract and salt.
Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached.
Add food coloring if you wish.
Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and sprinkle with sprinkles. Allow the glaze to set for about 30 minutes before stacking or serving.
- These donuts were just solidly okay, well, I think they are only okay, Andy ate three and declared he’d eat the rest before letting me throw them away. I had the same issue with them as I had with the other donut recipes, they aren’t anywhere as good as what I can buy somewhere else. It’s a little disheartening. Is there some donut magic rule that I am missing?
- As you can see in the “ingredients”, I substituted vanilla paste for the extract called for. I think the paste has a stronger richer flavor, and I think it added a bit more depth to the overall donut. I will probably use it in my glaze as well next time.
- Be very careful not to over mix. I forgot the butter and had to add it in after the mix had come together and just those few extra stirs made for a noticeably more toothsome product.
Continuing on my doughnut quest, I decided to make these beautiful Blueberry-glazed Earl Grey Doughnuts from Oh Lady Cakes. They were a lot different from the first doughnut recipe I tried, and I was frankly captivated by the concept of the Earl Grey infusion and the promise of brilliant purple glaze.
1 cup (200g) cold & devided
2-4 earl grey tea bags
1/4 cup (50g) refined coconut oil, melted
1/2 (100g) cup brown sugar
1 teaspoon pure vanilla extract
1 cup (148g) unbleached cake flour
2/3 cup (90g) unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup powdered cane sugar
2-3 tablespoons blueberry juice (see notes below)
Preheat oven to 325˚F. Lightly spray two 6 cavity doughnut pans with oil; set aside. Line a drinking glass with a piping or ziplock bag; set aside. In a small saucepan over medium heat, bring 1/2 cup of the almondmilk to a light rumble. Remove from heat and add tea bags, then let steep for five minutes. Once the tea has steeped, stir in the remaining almondmilk.
In a large mixing bowl, combine the oil, sugar, vanilla extract, and earl grey almondmilk; whisk thoroughly to combine then set mixture aside for 10 minutes to allow the sugar to dissolve a bit. In a small mixing bowl, whisk together the flours, baking powder, salt. When the wet mixture is ready, create a well in the center of the dry ingredients and pour in the wet ingredients; whisk just until the lumps disappear (be sure not to over mix or else your doughnuts will be dense). Pour the batter into the prepared piping bag and (if using a ziplock, snip the corner about 1/2″ up) fill each doughnut cavity 2/3 full. You should have just enough batter to fill the two pans. Bake at 325˚F for 14-16 minutes, until golden. Remove from oven and let cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
While the doughnuts are cooling, prepare the blueberry glaze by adding the powdered sugar to a small mixing bowl. Whisk in the blueberry juice, one tablespoon at a time, until the glaze reaches the desired consistency. When doughnuts have cooled, dip into glaze then transfer to a baking sheet lined with parchment paper. Top with desired toppings then let the doughnuts sit until the glaze has hardened; about 1 hour. Doughnuts are best served the day of, but will keep (un-iced) at room temperature for up to three days, loosely covered with plastic. Ice as needed.
Yield: 12 doughnuts
*I make blueberry juice by simmering a big handful of frozen blueberries + a tablespoon of water over medium high heat (if you use the store bought stuff, your icing may be much lighter in color).
- Do you see that glaze? How amazing is that color?
- These were a drier, denser doughnut that I had anticipated. I think the next time I’ll decrease the bake time and leave my batter a little looser. I think the dense quality was due to over mixing.
- I love that these are vegan, and the overall product is pretty tasty, but it is definitely one of those baked goods that you bite into and can tell that they’re a bit “different”.
- So one weird thing did happen with these: they looked great the night I baked them, but by the following morning, the doughnuts had actually absorbed the glaze, making for weird sugary wet patches in the doughnuts, not to mention a rather unattractive exterior. So for now, let’s just call these a “day of” baked good.
So, I have finally decided to try my hand at making my own doughnuts. I know there is a huge debate when it comes to baking vs. frying, but I decided to start with baking since A) that is the style Andy and I like best and B) I don’t like cooking that involves large containers of hot oil. I have a scar on the back of my left hand from a deep fryer mishap when I was 6 or 7, and I have been leery of frying things ever since. I found this recipe for Baked Banana Donuts with Brown Butter Glaze on Rumbly in my Tumbly, and it seemed like a pretty easy place to start.
For the donuts:
1 cup flour
1/4 cup + 2 tablespoons of granulated sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup buttermilk (*if you don’t have buttermilk, use milk + 1 teaspoon white vinegar)
1 ripe banana, mashed
1 egg, beaten
1 teaspoon vanilla extract
1/2 tablespoon of melted butter
For the brown butter glaze:
4 tablespoons butter
1 cup powdered sugar
2 tablespoons milk or cream
1/2 teaspoons vanilla
Preheat the oven to 325°. Lightly grease a donut pan.
In a large bowl, mix together flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the mixture and add the buttermilk, mashed banana, beaten egg, vanilla, and butter. Mix until all ingredients are just combined.
Spoon mixture into donut pan. Each one should be about half full.
Bake for 8-10 minutes until baked through. Donuts should spring back when lightly pushed.
To make your glaze, heat butter over low heat until it turns golden brown- about 6-8 minutes. Do not burn it, or you will have burnt butter donuts, which will not be good. Remove from heat and add the powdered sugar, milk, and vanilla.
Dunk cooled donuts into the warm glaze, and place on parchment paper until set. Sprinkle with cinnamon if desired.
- Browned butter is AMAZING; I don’t know why I never made it before!
- The texture and taste was great, but my doughnuts were a little on the flat side; next time I’ll fill the cavities a bit more. I might also add some clove and nutmeg just to see how the glaze pairs with a spicier batter.
- You need to use a piping bag or a ziplock with the corner clipped to fill your pans. Trust me; I am saving you a lot of time and headache.
- I can’t wait to make these again, and since they lasted well overnight, I am thinking about bringing some into the office with me.
No, not tiny sprinkles for doughnuts, these are tiny doughnut shaped sprinkles! Inspired by these Cheerios into donuts tutorials on Pinterest, Studio DIY decided to make these adorable minis and use them as cake toppers. I can’t help but think how cute they would be on cupcakes or, even better, mini cupcakes! Since doughnuts are involved does this mean it’s okay to eat these cakes or cupcakes for breakfast?
Cheerios or Cheerio-like Cereal (I used Trader Joe’s O’s!)
Chocolate and/or Candy Melts (For the “frosting”)
Sprinkles (The tiniest nonpareils you can find are best!)
Melt your chocolate in the microwave, stirring at 30 second intervals until melted and smooth. There’s really two ways you can decorate up these donuts. A speedier way to get these guys frosted is to lightly dip the top of each cheerio into the chocolate. You might need to use a toothpick to re-poke the hole in the center. The other way, if you want to really control how the frosting looks, is to dip the end of a toothpick in some chocolate and “paint” it on the top of the doughnut. No matter how you frost it, right after you do so, sprinkle on a few sprinkles by hand. I recommend not overloading them with sprinkles if you want to keep them donut-y, since they are so small!
BAM! When I look at that picture below, I kinda think about how fun it would be to surprise your kiddos with a special doughnut treat on top of their cereal! Hehe!
Top your cake, cupcakes or other sugary sweet with these and you’re good to go!
All Photos by Studio DIY, Find the original post here.