Baked Glazed Donuts

Glazed Donuts 1



What can be more awesome than getting to have dessert for breakfast! These donuts are baked, so no frying needed here! Glaze em up and eat em up!

There is something about a donut that just brings back memories. In the town where I live, we have this little bakery that is a sugar lover’s haven. The bakery was just the place to go for just about anything when I was younger. Our turn to bring snack after a soccer game? Cookies from the bakery. Need a cake for a birthday? The bakery. A special breakfast treat? Donuts from the bakery. This bakery was literally the answer to all of my 7-year-old problems. There was just nothing like smelling the scent of donuts when you walk into that bakery.

So these donuts. No yeast, no frying, nothing complex, just pure yumminess! I actually baked these with my sister and we decided to do both a vanilla and a chocolate glaze, topped with sprinkles! If you choosing to just do 1 glaze, double the recipe below. Also, I used a donut pan for this recipe which you can get for like 10 bucks, but if you don’t have a donut pan, feel free to use a mini muffin tin. Last thing: Sprinkles highly recommended!

Baked Glazed Donuts

For the Donuts:
1/2 stick unsalted butter
1/4 cup canola or vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 eggs
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons pure vanilla extract
1 cup milk

For the Vanilla Glaze:
1/2 cup + 2 tablespoons confectioners sugar
1/2 tablespoon light corn syrup
1/2 tablespoon melted unsalted butter
1/2-1 tablespoon milk
1/2 teaspoon pure vanilla extract

For the Chocolate Glaze:
1/4 cup milk or semisweet chocolate chips
1 tablespoon unsalted butter
1/2 tablespoon + 1/2 teaspoon light corn syrup
1/4 teaspoon pure vanilla extract

1) Preheat oven to 425 degrees. Lightly spray donut pans with cooking spray. Set aside.
2) Using an electric or handheld mixer, beat together butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine.
3) With the mixer on low-speed, mix in baking powder, baking soda, nutmeg, salt, and vanilla.
4) Alternate between stirring in flour and milk, beginning and ending with flour.
5) Spoon batter into prepared pans and bake for 7-10 minutes. Allow donuts to cool in pan for 5-7 minutes, before placing donuts onto a wire rack.
6) While the donuts cool, make the glaze. For the vanilla glaze, stir together all ingredients.
7) For the chocolate glaze, melt all ingredients together over low heat or in the microwave, stirring often.
8) Frost and decorate donuts as desired. Donuts will stay good in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

Recipe adapted slightly from King Arthur Flour


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