I started out the week with baked chocolate donuts, so I figured I might as well end the week with another batch of baked goods. Today's variety are baked vanilla donuts with a vanilla glaze. Oh my, so good. (Though I think the chocolate donuts may still be my fave.) These donuts are best eaten soon after they are made -- since I didn't want to eat all six myself, I brought a fresh batch down to my husband at work. I think this should put me in the running to win the Wife of the Year award.
Baked Glazed Donuts (printer-friendly version)
makes six donuts
For the donuts:
1 cup unbleached cake flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons plain Greek yogurt (I used 0% Plain Chobani)
1/4 cup skim milk
1 egg
3 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract
For the glaze:
2 tablespoons unsalted butter
3/4 teaspoon light corn syrup
1 tablespoon skim milk
1/2 teaspoon vanilla extract
1/2 cup confectioners’ sugar, sifted
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. Add in the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a small sauce pot over low heat, stir together the butter, corn syrup, skim milk, and vanilla extract. Once the butter has melted, whisk in the sifted powdered sugar and continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut.
9. Serve (or deliver to friends) immediately.
makes six donuts
For the donuts:
1 cup unbleached cake flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons plain Greek yogurt (I used 0% Plain Chobani)
1/4 cup skim milk
1 egg
3 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract
For the glaze:
2 tablespoons unsalted butter
3/4 teaspoon light corn syrup
1 tablespoon skim milk
1/2 teaspoon vanilla extract
1/2 cup confectioners’ sugar, sifted
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. Add in the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a small sauce pot over low heat, stir together the butter, corn syrup, skim milk, and vanilla extract. Once the butter has melted, whisk in the sifted powdered sugar and continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut.
9. Serve (or deliver to friends) immediately.
P.S. Thanks to everyone who entered to win the OXO Salad Dressing Shaker -- and congrats to the winner, Sheri! I'll be in touch soon to get it shipped your way.
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