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
Glaze
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)
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)