Vanilla Frosted Donuts Recipe
User Reviews
5
Vanilla Frosted Donuts Recipe
Description
This Vanilla Frosted Donuts Recipe starts by mixing dry ingredients—flour, sugar, baking powder, and salt. Wet ingredients including buttermilk, eggs, melted butter, and vanilla extract are then combined with the dry to form a batter. The batter is poured into a non-stick donut pan, filling each cavity about two-thirds full to prevent overflowing and to ensure evenly shaped donuts.
The donuts bake at 350°F for 8 to 10 minutes until springy to the touch on top. After cooling briefly in the pan, they are removed to a rack for further cooling. The frosting made with powdered sugar, vanilla, and milk is adjusted to a spreadable but not runny consistency and applied to each donut. Optional food coloring or chocolate melts can be added for variety.
The donuts have a tender, slightly dense texture typical of baked rather than fried donuts, with a vanilla sweetness in both the dough and frosting. Using good-quality vanilla enhances the flavor depth. The recipe includes practical tips to avoid sticking or misshapen donuts by not overfilling pans and using spray or greasing properly.
Ingredients
Donut Ingredients
- 2 teaspoons vanilla extract (See Note 1 Below)
- 3/4 cup buttermilk
- 2 egg lightly beaten
- 2 tablespoons butter melted
- 2 cups flour sifted
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- cooking spray non-stick
Frosting Ingredients
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk (See Note 2 Below)
Instructions
- Preheat the oven to 350 degrees. Spray the molds with non-stick spray and set them aside.
- In a large bowl, add the flour, sugar, baking powder, and salt. Mix until combined.
- Add the milk, eggs, vanilla, and butter to the dry ingredients. Beat until combined. Do not over mix.
- Fill each pan cavity with about 2⁄3 full, so they do not overflow. My suggestion is to use the plastic bottle for a cleaner and more even filling, or you can also use the piping bag.
- Bake for 8 to 10 minutes or until the top of the donuts bounces when you touch. Let them cool in the pan 5 minutes before removing.
- To make the frosting, combine the powdered sugar and vanilla. Then add the milk in little by little and food coloring if you are using it. You need it to be runny but not so much that it drips off. It should have a thick consistency.
- You may use a piping bag or the plastic squeeze bottle to add the frosting. Pipe the icing clockwise and leave them to set.
- Melt your chocolate in 20 second bursts in the microwave or on the stove over a pan of hot water. Once melted, add a few drops of food coloring and mix well.
- Place your donuts on parchment paper and drizzle a bit of melted chocolate into the pattern of your choice
- Add sprinkles and edible glitter to your drizzled icing right away before it hardens.
- Note: The consistency of the icing can be adjusted by adding in extra milk or powdered sugar depending on if it is too thick or too thin.
Notes
- Use good quality pure vanilla extract to enhance the donut and frosting flavor.
- Adjust the amount of milk in the frosting gradually to achieve a spreadable but thick consistency.
- Spray or grease the donut pan well to prevent sticking.
- Do not overfill the batter cavities to avoid misshapen donuts.
- Use a piping bag or plastic bottle to fill the pan cavities neatly and minimize mess.
- The frosting consistency can be thickened or thinned by adding powdered sugar or milk as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 239mg | 10% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 127IU | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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