Posts Tagged "glaze"

Baked Buttermilk Donuts with a Nutella Glaze

Posted on Mar 23, 2013 in Breads, Breakfast, Cooking, Desserts, Featured


There’s just something about a glazed donut with sprinkles that is so appealing, and these are no exception!  The simple buttermilk donut really lets the flavor of the nutella glaze come through.  They are healthier than a regular fried donut, but in reality, how healthy can any donut covered with a chocolate nutella glaze be??  That being said, they are a great treat and would be fun to make for a brunch or shower.  Enjoy them for a glass of milk or your morning coffee!


Nutritional info per donut: 2oo calories, 4 grams of fat, 34 carbs, 4 grams of protein, .6 grams of fiber

Baked Buttermilk Donuts with a Nutella Glaze

(makes about 12 donuts)

For the donuts:

1 cup of flour

1 cup of whole wheat flour (or just use a total of 2 cups AP flour)

1/2 cup of sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1/4 teaspoon of nutmeg

1 cup of low-fat butermilk

2 eggs

2 tablespoons butter, melted

1 tablespoon of vanilla

For the glaze:

3/4 cup of powdered sugar

2 tablespoons of cocoa powder

3 tablespoons of milk

3 tablespoons of nutella (you may need to melt it a bit)


Preheat oven to 425 degrees and spray a donut pan with non stick cooking spray.  In a large bowl combine flours, sugar,  baking powder, salt, and nutmeg.  Set aside.  In a medium bowl, combine buttermilk, eggs, butter, and vanilla.  Pour buttermilk mixture into the flour mixture and stir until just combined.  Using a piping bag or a large spoon, fill each cavity in your donut pan about 2/3 of the way full.  Bake 7-8 minutes, or until lightly browned and donut bounces back when you push it with your finger.  Turn pan upside down on a cooling rack to remove donuts.  Lightly spray pan again and cook remaining donuts.

Meanwhile, in a small bowl combine powder sugar, cocoa powder, milk, and nutella.  Stir until smooth.  If it is too thick add more milk, about a tablespoon at a time, and if it is too thin add more powdered sugar a tablespoon at a time.
Once donuts have cooled, dip each donut into the glaze and swirl to evenly coat.  Set on parchment paper and top with sprinkles.  Let sit for about 20 minutes.  Best served the same day they are made.  If you are going to make them ahead, I would suggest baking the donuts, but waiting to glaze them until the day they are going to be used.


Source: Slightly adapted from,,10000002012979,00.html


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Baked Lemon Glazed Blueberry Donuts

Posted on Mar 3, 2013 in Breads, Breakfast, Cooking, Desserts, Featured, For kids


Target is one of my all time favorite places to shop.  (my husband can attest to this!) I always get tempted to buy more than I came for when I shop there.  Well the last time I was there shopping for coffee creamer and shampoo I, of course, left with a donut pan.  Makes perfect sense right??  The idea of making donuts at home is so much fun to me!  There are endless possibilities and I look forward to many more donut posts in the future!  To start with, here are some delicious blueberry donuts with a sweet lemon glaze.  The donuts are not your typical donut texture (probably because they’re baked vs fried) and are more moist and cake like.  Because they are softer than normal donuts be careful of how much glaze you put on.  If you over do it, they can become soggy.  They aren’t overly sweet and I enjoyed them without the glaze just as much.  Of you don’t have a donut pan, go buy one.  Just kidding!  No but really you should, mine was under $15!  But if you don’t have one or plan to buy one, try filling a mini muffin tin about half way full and baking them that way.  Then you can just dunk the “donut holes” into the glaze.  Think how excited your family would be if they woke up to fresh donuts baking!  I hope you try them soon.  :)


Baked Lemon Glazed Blueberry Donuts

(Makes about 12 donuts)


1 1/4 cup of flour

1/4 cup of sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon of cinnamon

zest of 1 lemon

1 egg

1/3 cup milk or almond milk

2 teaspoons of vanilla

1 tablespoon of canola oil (or coconut oil)

3 tablespoons of unsweetened applesauce

3/4 cup of blueberries, cut in half


1 1/2 cups of powdered sugar

1 tablespoon of milk

1 1/2-2 tablespoons of lemon juice (depending on your taste)

1/2 teaspoon of vanilla

some lemon zest to taste (optional)

Preheat oven to 450 degrees F and generously spray your donut pan with non stick cooking spray.  In a large bowl stir together flour, sugar baking powder salt, cinnamon, and lemon zest.  Add egg, almond milk, vanilla, oil, and applesauce and stir until well combined, about a minute.  Gently stir in blueberries.  Carefully spoon batter into each cavity filling about 2/3 full.  Bake for 7-9 minutes, or until the donut springs back when you touch it.  (It will remain light in color)  Let sit in pan for a minute before removing to a cooling rack.  For the glaze, whisk powdered sugar, milk, lemon juice, vanilla, and zest until smooth.  If it is too thick add more milk or lemon juice, depending on taste.  Dip one side of donuts in glaze and place on foil or parchment paper to set.  If you don’t want it as sweet you can simply drizzle some glaze over the donuts.  Store in an airtight container.  Best eaten within a day or two of baking.


Sources: Donuts adapted from:

Glaze slightly adapted from:



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