Baked Vanilla Glazed Donuts
Ingredients:
- For the donuts:
- 180 g (1 1/2 cups) all-purpose flour
- 100 g (1/2 cup) granulated sugar
- 7 g (1 1/2 tsp) baking powder
- 1.5 g (1/4 tsp) salt
- 1.2 g (1/2 tsp) ground nutmeg
- 120 ml (1/2 cup) unsweetened plant milk
- 30 g (2) flax eggs
- 2 tbsp melted vegan butter
- 4.3 g (1 tsp) vanilla extract
- For the glaze:
- 180 g (1 1/2 cups) powdered sugar
- 2-3 tbsp plant milk
- 2.2 g (1/2 tsp) vanilla extract
Equipments:
Features:
Soy-Free
Nut-Free
Nutrition:
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Grease the donut pan well, including the center posts, so the donuts release cleanly. If piping the batter, transfer it to a piping bag or zip-top bag with the corner snipped off for neater, more even donuts.
Instructions:
- Preheat & Prep: Preheat the oven to 375°F (190°C) and grease a donut pan.
- Combine the Dry Ingredients: Whisk together the flour, sugar, baking powder, salt, and nutmeg in a large bowl.
- Combine the Wet Ingredients: In a separate bowl, whisk the plant milk, flax eggs, melted vegan butter, and vanilla until combined.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients and stir just until smooth — don't overmix.
- Fill the Donut Pan: Spoon or pipe the batter into the donut pan cavities, filling each about two-thirds full.
- Bake & Cool: Bake for 9-11 minutes, until the donuts spring back when touched and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Glaze: Whisk together the powdered sugar, plant milk, and vanilla for the glaze. Once the donuts are fully cool, dip the tops in the glaze and let set for a few minutes before serving.
Storage: Store glazed donuts in an airtight container at room temperature for up to 2 days, or freeze unglazed donuts for up to 2 months.
Tip: Let the donuts cool completely before glazing, or the glaze will melt and slide right off.
Swap: Swap the vanilla glaze for a chocolate glaze by whisking 2 tbsp cocoa powder into the powdered sugar mixture, or add cinnamon-sugar instead of glazing.
Baking instead of frying makes these donuts lighter and simpler to pull off at home with just a donut pan. Nutmeg in the batter gives a subtle warmth that pairs well with the sweet vanilla glaze on top.
Baked Vanilla Glazed Donuts
Ingredients:
- For the donuts:
- 180 g (1 1/2 cups) all-purpose flour
- 100 g (1/2 cup) granulated sugar
- 7 g (1 1/2 tsp) baking powder
- 1.5 g (1/4 tsp) salt
- 1.2 g (1/2 tsp) ground nutmeg
- 120 ml (1/2 cup) unsweetened plant milk
- 30 g (2) flax eggs
- 2 tbsp melted vegan butter
- 4.3 g (1 tsp) vanilla extract
- For the glaze:
- 180 g (1 1/2 cups) powdered sugar
- 2-3 tbsp plant milk
- 2.2 g (1/2 tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
Baking instead of frying makes these donuts lighter and simpler to pull off at home with just a donut pan. Nutmeg in the batter gives a subtle warmth that pairs well with the sweet vanilla glaze on top.
Prep:
Grease the donut pan well, including the center posts, so the donuts release cleanly. If piping the batter, transfer it to a piping bag or zip-top bag with the corner snipped off for neater, more even donuts.
Instructions:
- Preheat & Prep: Preheat the oven to 375°F (190°C) and grease a donut pan.
- Combine the Dry Ingredients: Whisk together the flour, sugar, baking powder, salt, and nutmeg in a large bowl.
- Combine the Wet Ingredients: In a separate bowl, whisk the plant milk, flax eggs, melted vegan butter, and vanilla until combined.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients and stir just until smooth — don't overmix.
- Fill the Donut Pan: Spoon or pipe the batter into the donut pan cavities, filling each about two-thirds full.
- Bake & Cool: Bake for 9-11 minutes, until the donuts spring back when touched and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Glaze: Whisk together the powdered sugar, plant milk, and vanilla for the glaze. Once the donuts are fully cool, dip the tops in the glaze and let set for a few minutes before serving.
