Baked Vanilla Glazed Donuts
User Reviews
4.7
21 reviews
Excellent
Baked Vanilla Glazed Donuts
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Slightly dense and cake-like, these vanilla glazed donuts are baked rather than fried. Perfect for weekend brunches and special occasion breakfasts!
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Ingredients
For the Donuts:
- 1 cup all-purpose flour
- 6 tablespoons white sugar
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ½ teaspoon salt I omitted
- 6 tablespoons buttermilk
- 1 egg
- ½ teaspoon vanilla extract
- 1 tablespoon butter melted
For the Glaze:
- ½ cup powdered sugar
- ½ teaspoon vanilla extract use more if you like a stronger vanilla flavor
- 1-2 teaspoons milk or heavy cream
Instructions
For the Donuts:
- Pre-heat oven to 325 degrees F and lightly grease or cooking-spray a donut pan (or muffin tin).
- In a large bowl, mix together flour, sugar, baking powder, cinnamon (and salt).
- Add buttermilk, egg, vanilla and melted butter. Whisk or stir to combine.
- Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon, which is what I did.
- Bake 8 to 11 minutes in the preheated oven, until donuts spring back when touched or until dough is set. Donuts will not be golden brown, but should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up)
- Allow to cool slightly before removing from pan, about 5 minutes.
For the Glaze:
- While donuts are baking or cooling, make the glaze by combining powdered sugar, vanilla extract, and liquid of your choice. Add the water or milk, one teaspoon at a time, until desired consistency is achieved.
- Dip the donuts into the glaze while warm (or cool).
- Add sprinkles or other extras at end, if desired.
Notes
- This recipe 6-7 donuts, depending on your donut pan size. Double or triple, or halve (beat the egg and then divide in half) the recipe as desired.
- For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it. It took about 15 minutes for the muffins to cook through.
- To make Vegan: My suggestion would be to replace the buttermilk with almond milk or if you enjoy coconut milk, I’d use full fat coconut milk (because it’s thicker like buttermilk); increase the amount of baking powder and/or add baking soda, use melted margarine or Earth Balance, and use a flax/chia egg rather than regular egg.
Nutrition Information
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Serving
1
Calories
216kcal
(11%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Cholesterol
42mg
(14%)
Sodium
317mg
(13%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 216kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 42mg | 14% |
| Sodium | 317mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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