D is for Doughnuts

D is for Donuts

Time to unlock the mysteries surrounding the baked doughnut! These morning (afternoon…evening…anytime!) breakfast treats are easy to make from scratch and no frying is involved.  All you need is a doughnut pan (I have this one from Wilton http://www.wilton.com/6-cavity-doughnut-pan/2105-0565.html) and you can achieve perfect doughnut bliss! After the doughnuts have baked, which take less time than scones or muffins, the real fun begins 🙂

Donuts and Coffee

Top your doughnuts with chocolate glaze, vanilla glaze, sprinkles, coconut, or lightly brush them with melted butter and toss with a sugar/cinnamon mixture. Doughnuts are a perfect addition to your next brunch or bake a batch for your work peeps. These can easily be turned into a dessert as well by slicing them in half and adding ice cream to put a new twist on the ice cream sandwich. Excuse me while I go bake another batch!


Doughnuts (recipe heavily adapted from Cooking Classy) – Yield 16 doughnuts

  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 3/4 cup and 2 tablespoons sugar
  • 2 large eggs
  • 1 cup milk
  • 2 1/2 teaspoons vanilla extract
  • Preheat oven to 425F degrees.
  • Grease doughnut pan with baking spray and set aside. Unless you have more than one pan, you will bake the doughnuts in three batches.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and ground nutmeg.
  • In a separate large mixing bowl, blend together the melted butter, vegetable oil, and sugar using an electric hand mixer until thoroughly combined and smooth.
  • Blend in the eggs one at a time.
  • Add the vanilla extract to the milk in one measuring cup.
  • Alternately add the flour mixture and the milk/vanilla to your blended butter/sugar mixture, making sure to begin and end with the flour, mixing only until just combined.
  • Spoon the batter into a piping bag and pipe it into the doughnut pan, filling each cavity about two-thirds full.
  • Bake for 8 minutes and transfer cooked doughnuts to a wire rack to cool before glazing.

Glaze Options

Chocolate Glaze – (adapted from Sally’s Baking Addiction)

  • ¼ cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter
  • 1 teaspoon light corn syrup
  • 1 teaspoon water
  • Put all of the ingredients into a microwave-safe bowl.
  • Melt in the microwave in 15 second increments, making sure to stir after each set until you have a smooth consistency. Mine was ready after 30 seconds.
  • Dip each doughnut into the chocolate glaze, slightly pressing down to coat to the outer edges.
  • Glaze makes enough to cover four to five doughnuts with a single dip.

Vanilla Glaze

  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 3 teaspoons milk
  • Optional: food gel or food coloring
  • Whisk together all of the ingredients in a medium mixing bowl until thoroughly combined. Add additional milk or powdered sugar until desired consistency is achieved.
  • Add a few drops of food gel or food coloring to add a pop of color to your glaze.
  • Depending on the color you choose, you may need to double-dip or triple-dip to create an even and consistent glaze. For the pink glaze I double-dipped the doughnut and for the blue I triple-dipped the doughnut. Make sure to let the glaze harden before dipping for an additional time.
  • You can swap out the vanilla extract for lemon, maple, coconut, get creative!
  • Glaze makes enough for four to five donuts.

Optional toppings – shredded coconut, sliced almonds, sprinkles, lemon zest, crushed candy

Donuts to Go


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