Baked Vanilla Donuts
These glazed vanilla donuts are a blank canvas for decorations like sprinkles, fresh fruit, or colorful glazes.
- Oil for brushing
- 1 cup (250 mL) all-purpose flour
- ½ cup (125 mL) granulated sugar
- ½ tsp (2 mL) baking soda
- ¼ tsp 1 mL) salt
- ½ cup (125 mL) sour cream
- ¼ cup (50 mL) canola oil
- 1 egg
- 2 cups (500 mL) powdered sugar
- 2½ tbsp (37 mL) buttermilk or milk
- ½ tsp (2 mL) vanilla
Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients just until combined.
Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.
For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving (1 donut): Calories 220, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 37 g, Fiber 0 g, Sugars 28 g, Protein 2 g
For a professional bakery look, place the glaze in a 2-cup (500-mL) Prep Bowl. Dip one donut at a time, top-side down, into the glaze. Swirl and remove, then place glaze-side up on a cooling rack.
While the glaze is still wet, sprinkle with sweetened flaked coconut, chopped nuts, or sprinkles.