Glazed Doughnuts

Glazed Doughnuts Glazed Doughnuts
  • 15 min prep
  • 27-30 minutes
  • 110 calories
  • $0.15

Ingredients


Makes: 48 mini doughnuts
  • Glaze:
  • 2/3 C (160 ml) unsalted butter, lightly melted
  • 1/3 C (80 ml) low-fat milk
  • 3 tsp (15 ml) vanilla extract
  • 2 1/2 C (625 ml) icing sugar
  • Doughnuts:
  • 2 C (500 ml) all-purpose flour
  • 1 Tbsp (15 ml) baking powder
  • 1/2 tsp (2,5 ml) Sea Salt (Grinder), finely ground
  • 1 tsp (5 ml) Cinnamon (ground)
  • 3/4 C (180 ml) unsalted butter, softened
  • 1 C (250 ml) sugar
  • 2 eggs
  • 1/2 C (125 ml) low-fat milk, divided
  • 1 tsp (5 ml) vanilla extract
  • Tutti Fruity Whole Food Topper, to garnish

Preparation


 
  • To make glaze, using Piano Wire Whisk, whisk all ingredients until smooth. Set aside.
  • To make doughnuts, preheat oven to 400° F (205°C).
  • In a bowl, using Piano Wire Whisk, whisk first 4 ingredients.
  • In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
  • Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with vanilla extract. Be careful not to over mix.
  • Using Basting Brush, lightly brush Doughnut Mold with vegetable oil. Pipe or spoon dough into Doughnut Mold, filling wells 2/3 full. Repeat with remaining batter.
  • Bake until a toothpick comes out clean, approximately 12–15 minutes.
  • To glaze, dip each doughnut completely in glaze. Place on a cooling rack. Top with Whole Food Sprinkle and let glaze set before serving, approximately 5 minutes.
Nutritional Serving Size Per 1 doughnut
Calories 110
Fat 6 g
Saturated Fat 3.5 g
Transfat 0.2 g
Cholesterol 25 mg
Sodium 50 mg
Carbohydrates 15 g
Fibre 0 g
Sugar 11 g
Protein 1 g

Shop this recipe...

Piano Wire Whisk
$10.00
Basting Brush
$10.95
Sea Salt (Grinder)
$15.00
Cinnamon (ground)
$7.50
Tutti Fruity Whole Food Topper
$11.50