So it is a snowy Saturday in April- that’s right it is still SNOWING here!! Mother Nature has abandoned us and gone south for sure. Seeing as though it is a snowy mucky day I might as well be baking as what else is there to do besides laundry? I was in the mood for something a little sweet but not too over the top as I had already eaten too many candy coated Easter eggs last weekend. Baked Glazed Doughnuts sound like a treat that you shouldn’t have to feel the least bit guilty about…after all aren’t doughnuts supposed to be fried? Well these confections look like doughnuts but are a little more cake-like but still have all of the satisfying taste of a fried doughnut.
To make these doughnuts look like doughnuts you will need a doughnut pan which is sort of like a muffin tin, but the holes look like doughnuts. If you still want to try this recipe and don’t have the pan a mini-muffin tin will work just as well- but you will have mini-cupcakes pretending to be doughnuts but I won’t judge if you don’t! These doughnuts have a little crispy exterior and a cake like interior complete with nutmeg flavour.
For the glaze on these doughnuts I added maple syrup and maple extract and then sprinkled them with maple sugar….yummy. After all it is supposed to be spring time which here in the north is Maple Syrup time and that means liquid gold on top of everything including doughnuts! So in the meantime we will just eat doughnuts and hope the snow stops someday and that spring will actually show up some time before summer does!
- Batter
- ½ cup butter,room temp
- 1 cup granulated sugar
- 2 eggs
- ½ cup milk
- ½ cup sour cream
- ½ tsp vanilla
- 2⅔ cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg, freshly grated
- Glaze
- 1 cup icing sugar
- 3 tbsp milk
- 2 tsp maple syrup
- ¼ tsp maple extract
- Preheat oven to 400 ℉. Lightly grease doughnut pans.
- In bowl of stand mixer, cream together the sugar and butter. Add in the eggs and beat until well combined and creamy.
- In separate glass measure mix together the milk, vanilla and sour cream- stir until smooth.
- In a separate bowl whisk together the flour, baking powder, baking soda, salt and nutmeg.
- Add the dry and wet ingredients alternately to the egg mixture. Blend just until combined- the mixture will be quite thick.
- Transfer the batter to a piping bag or large plastic storage bag and snip off a corner. Pipe into the doughnut pans in circles.
- Bake for 10-12 minutes (tops will not brown).
- Let sit in pan for 2 minutes then turn out onto rack to cool.
- Glaze: Mix together all ingredients in a shallow bowl. Add more milk if necessary to make a runny glaze. Dip the tops of the doughnuts into glaze and then place on rack to set. Sprinkle with nuts, sprinkles or maple sugar if you like.