VANILLA GLAZED DONUTS

Vanilla glazed baked donuts are super simple to whip up and so delicious! With a couple of mixing bowls, a whisk, and a donut pan, you can have freshly baked donuts in 20 minutes. Plus they are so pretty, they are always a crowd-pleaser!

prep time: 10 MINS

cook time: 10 MINS

total time: 20 MINS

servings: 6

INGREDIENTS

For the donuts:

1 cup (120 g) all-purpose flour
⅓ cup (70 g) granulated sugar
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons (28 g) unsalted butter melted
1 egg
⅓ cup+1½tablespoon (100 ml) skim milk see notes
1 teaspoon vanilla extract

For the vanilla glaze:

½ cup (80 g) powdered sugar
½ teaspoon vanilla extract
1 small pinch of salt
1 or 2 tablespoons milk
Optional: food coloring and sprinkles

INSTRUCTIONS

Preheat the oven to 350°F (175°C).
Spray a donut pan with nonstick cooking spray and set aside.
In a large bowl, mix the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the egg, milk, butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir together until no flour bits remain and all the ingredients are well combined. Try not to over-mix the batter.
Spoon the batter into the donut cavities or use a large ziplock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling ¾ of the way full. Make sure not to overfill them!
Place the pan in the oven and bake for 8 to 10 minutes.
Remove from the oven and transfer the donuts onto a wire rack to cool completely. While the donuts cool, make the glaze.

Make the glaze.

In a medium bowl whisk together the powdered sugar, vanilla extract, and salt.
Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, ½ teaspoon at a time until the desired consistency is reached.

Add food coloring if you wish.

Assemble

Dip the donuts in the vanilla glaze, twisting each donut as you remove it to allow the excess glaze to drip back into the bowl. Return to the wire rack, and immediately top with sprinkles. Allow glaze to set at room temperature for about 30 minutes before stacking or serving.
Enjoy these delicious vanilla glazed baked donuts!

NOTES;

Milk – whole, low-fat, or non-fat will work. Feel free to substitute for a plant-based alternative. You will need a couple of tablespoons for the glaze as well.
Measure the flour correctly or you might end up with dense donuts. The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Make sure your milk and egg are at room temperature. This will help the ingredients come together, creating fluffier donuts.
Don’t over-mix the batter.
Use a pastry bag or ziplock bag to fill the donut pan for an easier fill.
Don’t overfill the pan cavities or the holes in the middle will close up.
Scaling the recipe – you can easily double or triple the recipe. Simply click on the number of servings in the recipe card and slide the toggle that appears to the number of servings you want to make. The ingredient amounts will change accordingly.
Storage – baked donuts are best when eaten the same day but can be covered and stored at room temperature for up to 2 days. You can freeze unglazed donuts for up to 2 months.