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Bear Doughnuts

A recipe for Bear Doughnuts inspired by our visit to the San Diego Zoo in San Diego, California! These baked donuts are shaped into polar bears and brown bears.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
20 mins
Total Time
57 mins
Servings: 14 -18 Doughnuts
Course: Breakfast
Cuisine: American

Ingredients

Doughnuts:
  • 1 1/2 cups (190 grams) all-purpose flour
  • 2/3 cup (160 grams) granulated sugar
  • 2 tablespoons (15 grams) cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • Pinch freshly grated nutmeg
  • 2/3 cup (160 milliliters) buttermilk
  • 2 large eggs
  • 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
Vanilla Glaze:
  • 1 cup (125 grams) powdered sugar
  • 1-2 tablespoons (15-30 milliliters) milk
  • 1 teaspoon vanilla extract
Chocolate Glaze:
  • 3/4 cup (100 grams) powdered sugar
  • 2 tablespoons (9 grams) unsweetened cocoa powder
  • 1-2 tablespoons (15-30 milliliters) milk
  • 1 teaspoon vanilla extract
For assembling:
  • 36 mini marshmallows
  • 3 ounces (85 grams) dark chocolate melted and smooth

Instructions

To make the doughnut base:
    Cup of Yum
  1. Preheat oven to 350˚F (180˚C). Grease 2-3 baked doughnut pans.
  2. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
  3. In a small bowl, whisk together the buttermilk, eggs, butter, and vanilla extract. Mix into the flour mixture just until incorporated with no lumps.
  4. Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
  5. Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.
  6. Cut each mini marshmallow into thirds crosswise to create small round circles.
To make the vanilla glaze:
  1. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If too thin, add more powdered sugar. If too thick, add more milk.
  2. Immediately dip the top of a cooled doughnut into the glaze. Top with a cut round piece of marshmallow towards the edge closest to you on the top part of the doughnut for the snout.
  3. Place two more pieces of marshmallow at almost the half way point on either side of the doughnut to make the ears. Add a small spoonful of the vanilla glaze over each ear to cover. Leave the snout clear.
  4. Repeat with half of the doughnuts and allow to set.
To make the chocolate glaze:
  1. In a medium bowl, whisk together the powdered sugar and cocoa powder. Stir in milk and vanilla extract until smooth. If too thick, add a little more milk. If too loose, add a little more powdered sugar.
  2. Immediately dip the top of a cooled doughnut into the glaze. Top with a cut round piece of marshmallow towards the edge closest to you on the top part of the doughnut for the snout.
  3. Place two more pieces of marshmallow at almost the half way point on either side of the doughnut to make the ears. Add a small spoonful of the vanilla glaze over each ear to cover. Leave the snout clear.
  4. Repeat with the last half of the doughnuts and allow to set.
  5. Once the doughnuts have set, transfer the melted chocolate to a piping bag with a small round tip. Pipe small eyes with the chocolate on either side of the snout.
  6. Pipe a nose and mouth on top of the snout piece of marshmallow.
  7. Repeat with remaining doughnuts.
  8. Allow to set and serve within a day.