Donuts, or Doughnuts*, have been around since the 18th century and have appeared in variations all over the world. I may not be a donut connoisseur but I know what I like and I like donuts! Being from Hamilton, Ontario, I grew up on Tim Hortons donuts and of course when Krispy Kreme entered Canada and set up shop here in Mississauga, I was part of the curiosity-seekers who lined up to see what the fuss was about. Yes, those Krispy Kreme sugar glazed donuts are fuss-worthy. Have you tried their donuts filled with whipped cream instead of custard? Who does that? I can devour a dozen all by myself! Throw in speciality shops like San Remos, The Box Donuts, Daddy O, and Rose’s Cookie Company into the mix, makes it a real threat to my girlish figure.
I don’t know which rock I’ve been living under, but I had no idea that donuts could be baked! It was the “a-ha” moment when I realized that if baking a donut is a viable option, then it should be the way to go. It would be healthier than donuts fried in oil, wouldn’t it? But how will it taste? There’s a reason why donuts are deep fried and not baked.
Recently I hosted a Pampered Chef party and received a ton of kitchen products. I am a huge fan of Pampered Chef and have kitchen tools from years ago that I still use (another blog post coming!). This time I received a donut baking pan. I was so anxious to try it out. There are plenty of recipes online, including the one I started with from Pampered Chef. It was amazingly easy to whip up the batter and pipe it into the pan. Bake for 10 minutes and you have these little donuts that you can toss in Cinnamon Sugar or dip in Vanilla or Chocolate frosting. Throw colourful sprinkles on it and they look so pretty! Pretty DELICIOUS, that is!
Someone please stop me before I go into a donut coma.
judy lee
Since receiving this pan a few weeks ago, I have baked donuts five times. Five times! Someone please stop me before I go into a donut coma. They are smaller than the average donut, so it doesn’t seem so bad to eat two … or three. Deceptive little treats but so fun to make!
Feb 4, 2021 Update – I love the Pampered Chef products so much that I joined a week ago. If you are interested in the donut baking pan or any of the amazing products, please click here to check out what they have: https://www.pamperedchef.ca/pws/dishwithjudy/shop/Cookware+%26+Bakeware/Oven/Donut+Pan/100019
*According to Merriam, in most dictionaries donut is an accepted spelling variant of doughnut. The spelling of donut without the “-ough” has appeared in enough textual references, and been made popular by brand such as Dunkin Donuts, to the point where it has widely become an accepted version of the glazed treat.
Baked Vanilla Donuts
Equipment
- donut baking pan
- large tip and decorating bag
Ingredients
- 1 cup 250 mL all-purpose flour
- ½ cup 125 mL granulated sugar
- ½ tsp 2 mL baking soda
- ½ tsp 2 ml baking powder
- ¼ tsp nutmeg
- 1 tsp 5 ml cinnamon
- ¼ tsp 1 mL) salt
- 1 egg
- ½ cup 125 mL sour cream
- ¼ cup 50 mL canola oil
- Oil for brushing the pan
Glaze
- 2 cups (500 ml) powdered sugar
- 2.5 tbsp (37 ml) Milk
- 1/2 tsp (2 ml) Vanilla
Instructions
- Preheat the oven to 350°F (180°C). Brush the donut pan with a little oil.
- In a medium bowl, combine the flour, sugar, baking soda, baking soda, cinnamon, nutmeg, and salt. Whisk in the remaining ingredients just until combined.
- Using a large round tip on a large decorating bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed.
- Remove from the oven to a cooling rack. Let the donuts cool in the pan for 5 minutes.
- Cool on the racks completely before frosting. If using cinnamon sugar, toss in while still warm.
- Glaze: Whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Let the donuts stand until the glaze sets. Place the glaze in a medium bowl. Dip one donut at a time, top-side down, into the glaze. Swirl and remove, then place glaze-side up on a cooling rack.
- While the glaze is still wet, sprinkle with sweetened flaked coconut, chopped nuts, or sprinkles.
Notes
2 cups (500 mL) powdered sugar
2½ tbsp (37 mL) milk
½ tsp (2 mL) vanilla
Glaze: Whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Let the donuts stand until the glaze sets. Place the glaze in a medium bowl. Dip one donut at a time, top-side down, into the glaze. Swirl and remove, then place glaze-side up on a cooling rack. While the glaze is still wet, sprinkle with sweetened flaked coconut, chopped nuts, or sprinkles. Chocolate Donuts
Add ¼ cup cocoa powder and ½ tablespoon milk to the batter. Chocolate Glaze:
1½ cups (375 mL) powdered sugar
¼ cup (50 mL) unsweetened cocoa powder
¼ cup (50 mL) milk
1 tsp (4 mL) vanilla Cinnamon Sugar
Toss donuts in while still warm from the oven.
1/3 cup white sugar
1 tsp cinnamon
½ tsp apple pie spice (optional)
Dish With Judy’s Top 5 local donut places:
1. Krispy Kreme
2. Tim Hortons
3. San Remo’s Bakery
4. Roses Cookie Co.
5. Daddy O and British Baked Goods
