Last updated on June 6th, 2018
Cake in a doughnut shape. I mean, what is there not to love? Enter….my Baked Vanilla Doughnuts Recipe!
Baking with my 3 and 4 year old has become a weekly ritual in our house. Usually we make Banana Bread together on a Friday but last week we bravely stepped out of our banana comfort zone and tried out this Doughnut recipe with the Doughnut pans I bought, like, foreverrrr ago. It was an impulsive and absolutely necessary purchase – My 3 year old spotted a picture of icing-laden doughnuts whilst sitting on my lap whilst I was browsing Pinterest (as you do) and he wanted them….NOW. Try and tell a spirited 3 year old that he cannot eat doughnuts out the screen and that mommy has to make them (in a really patient, loving voice). So there was a slight shortness of breath on my side because I knew that a tantrum was likely to unfold at any moment. I mean, if you were 3 years old you’d totally expect to be able to eat them straight out the computer screen too, right???? Enter YuppieChef. We managed to bypass a massive meltdown by navigating to YuppieChef to buy the pans we needed to make the doughnuts. Diversion. It’s always the best tactic moms. Divert, divert, divert. So we diverted to doughnut pans. Which I bought. And used a year and a half later.
But rather late than never.
So here we are, putting those pans to the test with this easy recipe.
NOTE: I used 2 pans with 6 holes each so I made 12 doughnuts (I can do maths me!) and there was plenty left over for my kids to lick the bowl….the BEST part of cooking with mom, naturally. YuppieChef still stocks these pans and they even have pans with 12 holes to make mini doughnuts! I need these!! Here is the link.
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Baked Vanilla Doughnuts
Prep Time: 10- Cook Time: 8
- Total Time: 18 minutes
Yield: 12 1x
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Pin RecipeDescription
Melt-in-the-mouth vanilla donuts – soft, fresh, and laden with icing and sprinkles!
Ingredients
Doughnut Mixture:
- 2 2/3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, melted
- ¼ cup vegetable oil
- 1 cup castor sugar
- Seeds of 1 vanilla bean
- 2 eggs
- 2 teaspoons vanilla essence
- 1 cup milk
Glaze:
- 1 ½ cups icing sugar
- 3 tablespoons butter, melted
- 1 teaspoon vanilla essence (leave out if you want a white glaze)
- 3 tablespoons milk
- Food colouring and Sprinkles (optional) – for decorating
Instructions
- Preheat the oven to 220°C (degrees Celsius)
- In a large bowl, beat the eggs for 1 minute.
- Sift the flour and add to the eggs, mix gently (usually I don’t bother with sieving flour but because we’re trying to create something really light, we want to try incorporate as much air as possible.
- Now add all the other doughnut ingredients and mix until everything is just combined.
- Using butter and some wax paper, butter the holes of the doughnut tins.
- Pour in the mixture so they are ¾ full. You must still see the centres.
- Bake for 8 minutes or until a toothpick inserted into the doughnut comes out clean.
- Allow to cool whilst you make the glaze
- Find a bowl with a flat bottom – you will be dipping the doughnuts in here. Mix all the glaze ingredients together until smooth.
- Now dunk the doughnuts into the glaze and add sprinkles. You will need to work quickly before the glaze hardens. If it does, then just pop it into the microwave for a few seconds to soften it again.
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