Baked Glazed Doughnuts

It’s finally here…Friday! This week has dragged…

Before I share a new baked doughnut recipe (loving baked doughnuts!), I have to brag on my students just a bit. On Wednesday night they gave presentations on a fruit or vegetable they had never tried before. They all picked really wonderful foods including jicama, prickly pear cactus, star fruit, and kumquat to name a few. They could earn 3 points of extra credit if they 1) purchased and tried their fruit/vegetable and 2) took a picture to include in their Power Point. Nearly all my students took advantage of the extra credit and the pictures were darling! Bloggers in-the-making? 😉

A mandatory portion of the project was to share one recipe including their fruit/vegetable of choice and several groups brought in their recipes for the class to try! We had prickly pear salsa, tomatillo salsa, jicama slices, and kumquats! I had never tried kumquats or prickly pear so I was very appreciative! Both were delicious! 😀 And of course, I am super impressed with my students 🙂 Teaching can warm your little heart (and fill your belly – who knew!?) 😉

And now, last Sunday’s breakfast! When I was in Chicago last, I brought my doughnut pan. It had arrived earlier that week and I was so anxious to use it. My family were the beneficiaries of my impatience: Baked Sugared Gingerbread Doughnuts – yum! Since then I have been on the prowl for baked doughnut recipes and have also tried “Healthy” Baked (Chocolate Chip) Doughnuts – also very yum! They also loved these doughnuts…best when warm with that gooey, warm glaze! Needless to say, I haven’t found a baked doughnut recipe flop yet and I have been able to occasionally enjoy guiltless baked doughnuts 😀

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Baked Glazed Doughnuts adapted from For The Love of Cooking, glaze from Stephanie Cooks

Doughnuts:
2 cups all-flour flour
1 cup sugar
2 Tbsp baking powder
2 tsp cinnamon
2 eggs
1 cup skim milk
2 tsp vanilla
1/2 cup canola oil

Directions:

Preheat the oven to 450 F.

Stir the dry ingredients together. Add the egg, vanilla, and milk then whisk together for 1 minute. Add the oil and continue to whisk until well combined.

Grease the muffin tins. Fill each 2/3 of the way. Bake for 7-9 minutes. Cool completely before icing. Yield: 30 doughnuts.

Glaze:
1 1/8 cup powdered sugar
3/4 Tbsp light corn syrup
3/4 tsp vanilla extract
1-3 Tbsp water

Directions:

Whisk the first four ingredients together. Add the water slowly until it reaches the desired consistency. Spoon over the doughnuts. Yield: Glaze enough for 30 doughnuts.

Nutrition Information (for 1 doughnut with glaze): 107 calories; 4 g. fat; 15 mg. cholesterol; 57 mg. sodium; 17 g. carbohydrate; 0 g. fiber; 1.5 g. protein

Result: These were delicious! I loved the glaze, but I don’t know that the doughnut was my favorite recipe of the 3 that I’ve tried. I think the “Healthy” Baked Doughnuts are #1 so far, but these were still very, very tasty! I may have to try this glaze on those doughnuts! Mmmm! Enjoy!

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Question: What is one fruit or vegetable you want to try for the first time?

TGIF!

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17 Comments

  1. February 25, 2011 / 7:37 am

    omg Nicole…I just read your comment about your travels today. Be very, very careful. You will hit freezing prep before you hit the snow coming into Mansfield…and the wind is just awful. Sorry you have to travel on such a bad day. 71 is awful up here…not sure how bad it is down towards Mansfield and after though. anyway…safe travels!

    oh, I wish I could find some really cool new veggies and fruits to try!

  2. February 25, 2011 / 9:01 am

    I really need to pick up a doughnut pan. I think with that in my possession, I’d be unstoppable!

    Happy Friday!

  3. February 25, 2011 / 9:35 am

    Ok – you people and your donuts! I’ve seen more and more donut recipes pop up all over the blog world and you are all causing serious cravings!

  4. February 25, 2011 / 11:43 am

    I went through this phase in high school where I tried every exotic fruit available in our grocery store. So I’ve tried a ton. But I would love to taste a dragon fruit or rambutan. That is, if it wouldn’t cost me $20 to do it.

  5. February 25, 2011 / 1:30 pm

    I think doughnuts are the ‘next big thing’, or maybe there currently are the ‘big thing’… they are everywhere lately! I need to pick up a pan! I looked for one at Target during lunch the other day with no luck, so my search continues!

  6. kim
    February 25, 2011 / 2:40 pm

    Love this! Now I won’t feel as guilty eating donuts with this recipe!

  7. February 25, 2011 / 2:47 pm

    These donuts look excellent!
    I have only tried lycee fruit when I have bought frozen yogurt. My coworker said fresh lycee tastes much better. I would like to try that out.
    Have a great weekend, Nicole!

  8. February 26, 2011 / 12:07 am

    TGIF indeed Nicole. Have a great weekend!!!!!

  9. February 26, 2011 / 7:51 am

    Yum!! Can you believe I haven’t had a donut in about….a year?! So many of the employees at market District tell me they have donuts every morning because, “They are the cheapest breakfast we serve”. UGH! I get so mad. I need to show them the link to your healthier ones (or I guess I should show the bakery the link!). I mean every once in a while a donut is ok, but every day?! No wonder they are there to see me!

    I love the challenge you did for your patients. That’s just too fun!!! I bet they had a blast.
    Have a great weekend Nicole!

  10. February 26, 2011 / 9:18 am

    I wish my classes required me to try new fruits and veggies. I would get A’s hands down! Your students must love you.

    those baked doughnuts look delicious! Nothing like a doughnut with glaze…ultimate comfort food.

  11. February 27, 2011 / 4:42 pm

    Your picture is making my mouth water with the glaze dripping down -yum!

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