Colorful Donuts Recipes

Dairy Free Gluten Free Baked Red Velvet Donut

25 mins to make, makes 6 donuts

Ingredients

Vegetarian

Refrigerated

• 1 Egg
• 1/2 cup Non dairy milk

Baking & Spices

• 3/4 cup All purpose gluten free flour
• 1 tsp Baking powder
• 1/2 tsp Cheesecake flavoring
• 1 tbsp Cocoa powder
• 1/2 tsp Food coloring, red
• 1 cup Powdered sugar
• 1/4 tsp Salt
• 3/8 cup Sugar
• 1 tsp Vanilla extract
• 1/2 tsp Xanthan gum

Oils & Vinegars

• 2 tbsp Oil
• 1 tbsp Vinegar

INSTRUCTIONS

For the dairy free gluten free baked red velvet donuts

1. Preheat the oven to 425F. Lightly grease your donut pan and set aside.
2. In a measuring cup or small bowl mix together the dairy free milk and vinegar and set aside for 5-10 minutes.
3. In a mixing bowl, whisk together the gluten free flour, sugar, cocoa powder, baking powder, salt, and xanthan gum(if using). Make a "well" in the dry ingredients.
4. Add the milk/vinegar mixture, egg, oil, and food coloring to the well and mix until just combined.
5. (Add more or less food coloring to get the desired color. I ended up using 1 teaspoon, but I wanted my donuts to be bright red.)
6. Pour the batter into a sandwich bag, seal it, and then cut one of the corners off. Use this makeshift piping bag to fill the donut pan.
7. Bake for 8-10 minutes, or until the donut springs back when you lightly touch it.
8. Let cool slightly before removing them from the pan.
9. Dip in the glaze or frost with your favorite frosting.

For the glaze

1. In a small microwave safe bowl, mix together all of the glaze ingredients.
2. Heat in your microwave for 20-30 seconds. You don't want the frosting to boil or bubble, you just want it to be warm and thinner.
3. Quickly dip each donut in the glaze and set aside for the glaze to set. Work quickly, as the glaze will set fast and the glaze does not reheat very well.

Baked Cinnamon Doughnuts with Vanilla Glaze

25 mins to make

Ingredients

Vegetarian

Refrigerated

• 1 Egg

Baking & Spices

• 1 cup All-purpose flour
• 1 1/2 tsp Baking powder
• 1/4 tsp Cinnamon
• 1 cup Powdered sugar
• 1/4 tsp Salt
• 1/2 cup Sugar
• 1 tsp Vanilla, pure

Oils & Vinegars

• 1/2 tsp White vinegar

Dairy

• 4 tbsp Butter
• 5/8 cup Milk

Instructions

1. Preheat oven to 350.
2. In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
3. In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter.
4. Cook over medium­heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from
5. heat.
6. Add the milk mixture into the flour mixture; mix until combined.
7. Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan.
8. Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
9. Remove and immediately invert the pan onto a cooling rack.
10. While the doughnuts are cooling, begin to work on the glaze.

Best Baked Doughnuts

35 mins to make, serves 1

Ingredients

Vegetarian

Refrigerated

• 2 Eggs

Condiments

• 1 cup Butter or 1 cup margarine

Baking & Spices

• 4 1/2 tsp Baking powder
• 1/2 tsp Cinnamon
• 3 cups Flour
• 1/2 tsp Nutmeg
• 1/2 tsp Salt
• 1 1/2 cups Sugar

Dairy

• 1 cup Milk

DIRECTIONS

1. Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
2. Add the eggs and mix well.
3. Sift together flour, baking powder, salt and nutmeg.
4. Add to the butter and sugar mixture.
5. Blend in the milk and mix together thoroughly.
6. Fill greased muffin tins 2/3 full.
7. Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
8. Combine remaining 1/2 cup of sugar with the cinnamon.
9. Melt remaining 6 tablespoons of butter.
10. While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

Baked Nutella Doughnuts with Nutella Glaze

8 mins to cook, makes 9 doughnuts

Ingredients

Refrigerated

• 1 Egg, large

Condiments

• 1/2 cup Nutella

Baking & Spices

• 1 1/4 cups All-purpose flour
• 1 1/4 tsp Baking powder
• 3 tbsp Brown sugar, packed light
• 1 tbsp Cocoa powder, unsweetened
• 1/4 cup Granulated sugar
• 1 Hazelnuts or sprinkles, toasted
• 1 cup Powdered sugar
• 1/4 tsp Salt
• 1 tsp Vanilla

Dairy

• 3 tbsp Butter
• 2/3 cup Milk

Directions

1. Preheat oven to 400 degrees.
2. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt for 30 seconds, set aside.
3. In a separate mixing bowl, using an electric hand mixer set on medium-low speed, whip together granulated sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds.
4. Stir in egg and vanilla. Using a wooden spoon or rubber spatula and working in three separate batches, add 1/3 of the flour mixture alternating with half of the milk, mixing and folding just until combined after each addition and beginning and ending with flour mixture.
5. Divide batter among greased doughnut pans filling each about 3/4 full (I got 9).
6. Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 - 9 minutes. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely.
7. In a small mixing bowl, whisk together powdered sugar, 2 1/2 Tbsp Nutella, milk, and vanilla extract until smooth, then spread Nutella glaze over tops of doughnuts. Top with sprinkles or chopped hazelnuts and allow glaze to set at room temperature. Store in an airtight container at room temperature.

Baked Vanilla Donuts

25 mins to make, makes 16 donuts

Ingredients

Vegetarian

Refrigerated

• 2 Eggs, large

Baking & Spices

• 2 2/3 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 3/4 cup Granulated sugar
• 1 tsp Nutmeg
• 4 cups Powdered sugar
• 3/4 tsp Salt
• 1 Sprinkles
• 4 tsp Vanilla

Oils & Vinegars

• 1/4 cup Vegetable oil

Dairy

• 1/4 cup Butter
• 1 cup Milk
• 1/2 cup Sour cream

Directions:

PRE-STEP: Preheat oven to 425F degrees. Spray a donut pan with nonstick cooking spray. Set aside.

STEP 1: In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and sugar. Set aside.

STEP 2: In a medium sized bowl, whisk together the milk, sour cream, and eggs until smooth.

STEP 3: Whisk in the melted butter, vegetable oil, and vanilla extract . Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.

STEP 4: Spoon the batter into a large zipped bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 3 ∕ 4 of the way full.

STEP 5: Bake for 10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.

MAKE THE VANILLA GLAZE:

STEP 6: In a medium sized bowl, whisk together the milk, powdered sugar, and vanilla extract until smooth. Dip the top of each donut into the bowl of glaze, and sprinkle with colored sprinkles immediently after glazing. Let glaze set for 5-10 minutes before serving.

Blueberry Baked Donuts

38 mins to make, makes 8-10 donuts

Ingredients

Vegetarian

Produce

• 1/2 cup Blueberries

Refrigerated

• 3 Eggs

Baking & Spices

• 1 tsp Baking powder
• 1 2/3 cup Cake flour
• 1 1/2 cups Powdered sugar
• 1/2 tsp Salt
• 1 cup Sugar
• 2 tsp Vanilla extract

Dairy

• 6 tbsp Butter
• 1/2 cup Greek yogurt

DIRECTIONS

1. Preheat oven to 350 degrees F. Lightly grease a doughnut pan with PAM baking spray and set aside. In a medium bowl, whisk together flour, sugar, baking powder and salt. In a measuring cup, whisk together wet ingredients; browned butter, eggs, Greek yogurt and vanilla extract.
2. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix as you will have rubbery donuts. Using a small spoon, scoop batter into prepared donut pan, filling each about ⅔ full.
3. Bake for 15-18 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.
4. To make glaze, combine the blueberries and powdered sugar in a blender or food processor. Blend together until smooth. Pour into a medium bowl. Add some more powdered sugar (one tablespoon at a time) if glaze is not thick to coat donuts.
5. When donuts are completely cooled, dip each in glaze. Let glaze set for 20 minutes before stacking or serving. Donuts are best enjoyed within two days.

Baked Strawberry Doughnuts

12 mins to cook, serves 18

Ingredients

Vegetarian

Produce

• 1/2 cup Strawberries, freeze dried
• 1 1/4 cup Strawberry

Refrigerated

• 2 Eggs, large

Baking & Spices

• 2 cups All-purpose flour
• 1/2 tsp Baking soda
• 1/2 cup Granulated sugar
• 3 cups Powdered sugar
• 1/2 tsp Salt
• 1 tsp Vanilla extract

Oils & Vinegars

• 3/8 cup Vegetable oil

Dairy

• 2 tbsp Butter
• 3/4 cup Buttermilk

Directions

1. Preheat oven to 375 degrees.
2. Butter doughnut pans with room temperature butter, then sprinkle lightly with flour and shake upside down to remove excess flour.
3. In a large mixing bowl, whisk together flour, sugar, baking soda and salt, make a well in center of mixture and set aside. In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla and eggs (mixture will appear to curdle a bit which is fine), then pour into well in flour. Using a wooden spoon, stir mixture just until combined, then fold in 2/3 cup finely chopped strawberries.
4. Spoon 2 1/2 Tbsp batter evenly into each well of the doughnut pans.
5. Bake in preheated oven 11 - 13 minutes until toothpick inserted into center of doughnut comes out clean.
6. Allow to cool several minutes in doughnut pan then invert onto a wire cooling rack to cool completely.
7. Once cool dip top halves of doughnuts into glaze and allow some of excess to run off, then return to wire rack, glazed side facing upward. Transfer doughnuts to freezer to allow glaze to set, about 5 minutes.
8. For the Strawberry Glaze:
9. Prepare glaze just before dipping cooled doughnuts. In a mixing bowl, combine 1/2 cup finely chopped strawberries and half of the powdered sugar. Stir until mixture starts to become moistened, then allow to rest 1 minute.
10. Add in remaining powdered sugar and freeze dried strawberry powder and stir until well combine (at this point mixture should be have the consistency of a thick glaze, and have a dip-able consistency, if not allow to rest another minute or two until some of the liquids have been extracted from the strawberries then stir again. I would not recommend adding water to thin. Just allow it to rest if needed until the strawberries begin to break down). Use glaze immediately.
11. For the 1/2 cup finely chopped strawberries for the glaze, don't chop until just before adding to glaze mixture (so they don't break down and become too watery) and don't prepare glaze mixture until doughnuts have cooled completely and are ready to be glazed.

Blueberry Donuts

Ingredients

Vegetarian

Produce

• 1 cup Blueberries, fresh or frozen

Refrigerated

• 2 Eggs, large

Baking & Spices

• 1 tsp Almond extract
• 2 1/2 tsp Baking powder
• 2 1/2 cups Cake flour
• 1 cup Granulated sugar
• 1/2 tsp Salt
• 1 tsp Vanilla extract

Dairy

• 2 tbsp Butter, unsalted
• 3/4 cup Whole milk

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Two 6-well donut pans, sprayed with nonstick spray.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
3. In another bowl, whisk together eggs, milk, butter, and vanilla and almond extracts. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in blueberries.
4. Spoon batter into resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
5. Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
6. Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and let cool completely prior to icing.