Baked Vanilla Doughnuts
April 19, 2011 in breakfast
So I told you I was obsessed with my doughnut pan but did you expect another post so soon? I couldn’t help it – these doughnuts are INSANE. I don’t even know how to describe them. Somewhere between a traditional doughnut and a cake but with a glaze that tastes like melted ice cream.
No. Lie.
Still not sold on the idea of a pan that only has one purpose? I couldn’t have driven to Krispy Kreme and picked up doughnuts in the time it took me to make these guys. 20 minutes tops. Hot doughnuts without leaving your house and without heating up a pot of oil? Umm.. yes!
You need the heavy cream for the glaze on these boys. If you don’t have any, milk will do but if you want that melted ice cream taste, use heavy cream. Please, do it for me. You won’t regret it.
adapted from Iowa Girl Eats
Ingredients
Instructions
- Preheat oven to 325 degrees F. Lightly grease a doughnut pan.
- In a large bowl, mix flour, sugar, baking powder, cinnamon and salt. Stir in milk, eggs, vanilla and butter. Beat together until well blended.
- Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-doughnut pan. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
- To make glaze, blend confectioners sugar, vanilla, and heavy cream, starting with 1 teaspoon and adding more as needed. Dip each doughnut into the glaze and put sprinkles on top.
Oh they look sooo good!
I featured your egg salad on my blog over the weekend. I am still dreaming about making it!
Your food always makes me hungry!
I am clearly half asleep and have too many blogs open that I am reading simultaneously b/c I just realized I left the wrong comment to you about the egg salad. Sorry! :)
I ordered two doughnut pans on amazon like 2 months ago and haven’t got them yet. Lora’s baked doughnuts are on my to-bake list and now these are too! So pretty :)
Oh they look lovely with the sprinkles and all! And the taste of melted vanilla ice cream sounds fan-freakin’tastic to me :D But bah, I can’t even find heavy cream in the supermarkets around me. I gotta look harder >_<
I REALLY need to get a doughnut pan.
You have a doughnut pan, how cool! So, how many weight watcher points are these, lol!
They look marvelous!
Megan
I have been on the hunt for a doughnut pan, and this post has convinced me that I need to look harder. They look so delicious!
Well, looks like I’m adding doughnut pan to my list of kitchen wants!! These looks amazing!
You never have to ask me twice to use heavy cream! :)
We don’t have Krispy Kreme’s in Perth. And I rarely buy doughnuts when I’m out. I’m lucky if we grab some on the way back from Melbourne or Sydney.
But home made doughnuts, that aren’t fried, that take less than 20minutes and icing that tastes like melted ice cream!? OH MY!
I think my donut pan needs to be put to use this weekend. These would be an adorable addition to Easter brunch!
These look so fun to make! And, I like that only 1 cup of flour is needed.
Oh, how I would love that doughnut with my hot cup of coffee this morning. Lovely photos! So crisp!
These are so picture perfect! …and you have me wanting to buy a doughnut pan!
Ok I really need to get on this baked doughnut craze. They all look so delicious, like little cupcakes but… doughnuts! I guess doughnuts are more portable and less messy. Anyways, thanks for the ideas, and great photos!
Here is a recipe for baked doughnuts using yeast. You don’t need a doughnut pan to make these. I haven’t made them for some time, but all this talk about baked doughnuts makes me want to make them again.
No Fry Doughnuts
2 pkg. active dry yeast
1/4 c. warm water
1 1/2 c. milk, scalded and cooled
1/2 c. sugar
1 t. salt
1 t. nutmeg
1/4 t. cinnamon
2 eggs
1/3 c. shortening
4 1/2 c. flour
1/4 c. butter, melted
Dissolve yeast in warm water. Add milk, sugar, salt, splice, eggs, shortening, and 2 c. flour. Blend 30 seconds on low speed of electric mixer, scraping bowl. Beat2 min. at medium speed, scraping bowl. Stir in remaining flour until mixture is smooth. Cover, let rise 1 hour. Turn out onto well floured surface. Roll around lightly to coat with flour (dough will be soft). With floured, stockinette covered rolling pin, gently roll dough out to 1/2-inch. If you don’t have this equipment, you can pat out the dough with floured hands. Cut with floured doughnut cutter. If you don’t have a doughnut cutter, cut with a large round cookie cutter and call them Bismarks instead of doughnuts. Lift carefully with spatula and place 2-in. apart on greased baking sheet. Brush with some of the melted butter. Cover, let rise 20 min. Bake in a 425 degree oven 8-10 min. Immediately brush
with remaining melted butter and shake in cinnamon-sugar or spread with glaze.
Makes 1 1/2-2 dozen. Eat same day or freeze up to 1 month. Wrap tightly in foil. Thaw 2 hours at room temperature or heat sugared doughnuts in 400 degree oven 10 min.
High Altitude: Decrease flour to 1 1/4 c.
Chocolate Doughnuts: Omit spices. Stir in 1/2 c. cocoa with first addition of flour. After baking, shake for sugared doughnuts or spread with glaze.
Applesauce Doughnuts: Use 1 1/2 c. lukewarm applesauce instead of milk. Use 1 t. cinnamon, 1/2 t. nutmeg, and 1/2 t. cloves for the spices.
Cinnamon-Sugar: Combine 1/2 c. sugar and 1/2-1 t. cinnamon
Vanilla Glaze
1/2 c. butter or margarine
2 c. confectioner’s sugar
1 1/2 t. vanilla
4-6 T. hot water
Melt butter or margarine. Stir in sugar and vanilla. Mix in hot water, 1 tablespoon at a time until glaze is of desired consistency.
Maple Glaze. Add 1 t. maple flavoring
Chocolate Glaze. Melt 2/3 c. semisweet chocolate chips with the butter or margarine.
Recipe from Betty Crocker
I enjoy your blog, and look forward to using your recipes.
[...] Baked Vanilla Donuts by Fake Ginger [...]
[...] Recipe by Fake Ginger [...]
[...] Adapted From: Fake Ginger [...]
I love my donut pan and do not feel it is a waste of money in any way. I am on the hunt for new recipes. I even use muffin recipes and they turn out great
It is after 5am in the morning, both my kids are awake from the clock time change. Your recipe is making my mouth water and has put a spring in my step as I am now definitely trying these! I don’t have a doughnut pan but figure I’ll make doughnut balls.
Thank you!
[...] donut recipe I followed has been popular: Amy got the donut recipe from Amanda of Fake Ginger’s donut recipe who got the recipe from Iowa Girl Eats who got it from AllRecipes Fluffy Cake Doughtnuts recipe and [...]
i just bought my dounut pan yesterday and got ur recipe online to make. cud u plz tell me how much to fill the donut rounds.
thanx
about 3/4 of the way full. :) Thanks for reading and commenting!
[...] doughnuts, using my new doughnut pan! I tried this recipe, and they were good, although not quite like traditional doughnuts. I’m looking forward to [...]
I just made them! I didn’t have a doughnut pan so I substituted a mini muffin pan. They worked out pretty well! If you are making these for more than two people then I advise you double or tripe the recipe. It doesn’t make very many. Also if you triple the recipe then double the frosting if you’re a frosting lover like me! It was a little short on mine. The icing really does melt like ice cream! It was the best icing I’ve ever tasted! Thanks for sharing this awesome recipe!
Made these today, loved em! I substitued the flour with 1/2 cup whole wheat flour and 1/4 cup each of chickpea and almond flour. I also replaced the buttermilk with 3 T of greek yogurt and 3T of almond milk. Was able to make 11 mini donuts using an electric mini donut maker. Will have to double the recipe next time!