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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.