VANILLA GLAZED DONUTS

Who doesn’t love doughnuts? Whether it be a classic sprinkle donut from Tim Hortons or original glaze from Krispy Kreme they have definitely been a favourite treat of mine for a while! I am a huge fan as well of Vancouver’s Doughnut shop Cartems for their wide range of variety and for accommodating different dietary restrictions!

I decided to try it out for myself! Thanks to my amazing mother she sent me a Wilton 12-Cavity Doughnut Pan. I did not  spray or flour the tray, just a little knife to scoop them out and it worked perfectly!

It was my first time making donuts in a pan, so I tried one of my favourite bloggers/baker Chocolate Covered Katie’s recipe! It is titled Chocoholic Glazed Doughnuts in her cook book (which I now own), however I did things a little differently!

Chocoholic Glazed Donut

*This is the ingredient list I used based on my current pantry

2/3 cup vanilla almond milk
2 1/2 tbsp coconut oil (melted)
1 1/2 tsp lemon juice
1 tsp pure vanilla extract
3/4 cup all purpose flour
1/2 cup + 2 tbsp granulated sugar
1/4 cup cocoa
1 1/2 tsp baking powder
1/4 tsp salt

Directions:
1. Preheat the oven to 350 degrees F.
2. In a small mixing bowl whisk together wet ingredients: milk, oil, lemon juice and vanilla extract. Let sit at room temperature for 5 minutes. Make sure the coconut oil is not too warm and the milk too cold otherwise the oil will just become solid again when mixing.
3. Mix together dry ingredients in a medium size mixing bowl: flour, sugar, cocoa, baking powder and salt.
4. Pour wet ingredients into dry and stir until just combined with no lumps.
5. Spoon by tbsp into doughnut pan, around the centre part. You can use a larger doughnut pan as well, adding more batter to make about 2/3 full.
6. Bake for 13 minutes, until toothpick comes out clean.

SECRET: I had more batter than just for the 12-cavity mini doughnut pan. My trick if you do not have the pan is to line a muffin tray and fill the muffin cups about 1/3 full (or depending how thick you want them to be). Bake them for the same amount of time. After they have cooled, take an icing tip with the circle end from the bottom of the doughnut and poke a hole through to the top. This will create the hole in the doughnut….plus then you get to eat the centres!

Glaze

Since I was just playing around with the recipe today I did a very basic glaze.

Icing sugar
Splash of vanilla
Vanilla almond milk

Directions:
I combined approx 2 cups of icing sugar to the bowl, splash of vanilla and added almond milk until quite liquidy; when you lift your spoon up it should drizzle down.

Once donuts are cooled, drizzle or dip doughnuts into glaze. As Katie mentions in her recipe book, if you want a hard glaze put doughnuts in fridge right after adding glaze.

Mine have been roommate tested and approved. I hope you enjoy them just as much as us! Can not wait to try different batters and flavours of glazes next batch!

Anna

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