Glazed Baked Donuts
Updated: Apr 3, 2020
Donuts! Do you know how old I was when I learned that donuts were fried? I had to be like 17 - and I've been enamored with the process ever since. How are they so light and airy - yet fried in shortening?! At 17, I wasn't thinking about calories but at 30something, I definitely care.
I still love donuts. Like, a lot. But I'd prefer a healthier(?) and less messy version - and MUCH quicker than the traditional version which involves yeast and hours of rising and hot oil and ... no.
20 minutes from start to finish? Yes, please!
Ingredients
Donut Ingredients: 1 cup all purpose flour 1/3 cup granulated or superfine sugar* 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons melted butter 1 large egg 1/3 cup + 2 tablespoons whole milk 1 teaspoon vanilla extract**
Glaze Ingredients: 1 cup powdered sugar 2 tablespoons milk*** tiny pinch of salt vanilla extract****
Directions
Preheat oven to 350 degrees F. Spray donut pan with nonstick baking spray or grease with shortening + flour.
Mix flour, sugar, baking powder and salt in large bowl. Set aside.
Whisk together melted butter, egg, milk and vanilla extract in medium bowl.
Add wet ingredients to dry ingredients and mix until no lumps of flour are visible - no need to overmix! The batter will be thick.
Fill the donut cavities 1/2 - 3/4 full with a spoon or piping bag and bake for roughly 8-10 minutes on the middle rack.
To prepare your glaze, mix all ingredients together in a bowl with a spatula (preferably rubber) until your mixture is smooth. You may add more sugar or more milk to get to your desired consistency. I like mine thick!
To assemble, dip your warm donuts into the glaze and allow them to drip and cool on your cooling rack. Your glaze should harden in about 15-20 minutes.
If you're using sprinkles, add them right after you've dipped the donuts so that they stick to the glaze.
Notes * make superfine sugar by pulsing sugar in a blender or food processor
** use more than just vanilla! Almond, orange, lemon all add layers to the flavor.
***I actually don't measure the milk - I start with a little and add more until I get to my desired consistency.
**** again - use more flavors! Orange is my fave.