I finally found a sweet recipe for baked donuts that remind me of non baked donuts! The last few recipes I’ve tried were more on the cakey side – ie, they taste kind of like cake batter baked into a donut shape – but these guys really had that dense nutmeg heavier vibe going on – then, dripping with a thick layer of coffee icing glaze, well they’re frigging delicious.
I wanted to mix it up with glaze flavours and looked through my extract collection – this Nielsen Massey coffee extract stared me in the face. The taste of the glaze reminded me of the wonderful lazy daisy vanilla cake my grandma would make for me, dripping in glaze made from instant coffee and icing sugar. I honestly was scraping dried glaze off the plate and eating it. Oh, and eating it by the spoonful. I think I like coffee flavoured things, maybe? Haha!
Coffee Icing Glazed Vanilla Nutmeg Cake Donuts
ingredients
Ingredients for the donuts
- ¼ cup unsalted butter
- ¼ cup vegetable oil
- ½ cup granulated white sugar
- ⅓ cup golden brown sugar
- 2 large eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground nutmeg
- ¾ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 2 ⅔ cup all purpose flour
- 1 cup whole milk
Ingredients for the glaze
- 1 cup of icing sugar
- 1 teaspoon coffee extract
- 5 teaspoons whole milk
- Sprinkles, optional
instructions
Make it!
- Preheat the oven to 400 degrees. Oil your donut baking pans.
- In a medium bowl, cream together the butter, oil and sugars until smooth and creamy.
- Add the eggs, mixing to combine.
- Stir in the baking powder, baking soda, nutmeg, salt and vanilla extract.
- Add the flour into the wet mixture, alternating with the milk until combined. Do not overmix.
- Fill your donut pans 3/4 full with the donut batter.
- Bake at 400 degrees for 8 minutes, or until lightly browned and a toothpick inserted in the middle comes out clean. Do not overbake!
- Remove donuts from pans and let cool on wire racks.
- Meanwhile, make the glaze: whisk together icing sugar, coffee extract and milk until smooth.
- Once donuts are cool, dunk the donuts into the glaze. Add sprinkles if so desired!
kickpleat
Yum! Looks so good Lyndsay. Did you find that extract in Vancouver? I might go peek in at the Gourmet Warehouse.
Coco Cake Land
thanks jeannette! you can totally get the extract at gourmet warehouse! that is where i got mine!! ^__^ such a good glaze for coffee cakes and bundt cakes, too! or even cookies… haha i love it!
Neha
Oh my goodness, these look delish!
thimble
oh yum! these look divine!
Anonymous
Hello, sweet coco cake :)
Where can ii see all of your wonderfull creations ?
I’m not get enough to look,
So… You have an archive or list or….
Link for me ! :) please !
Thank you!
Some insipiration that you are !
With admiration … your Daniela .
SuspiriaLux
hi girl! can you go and give a look at my online shop? cute jewelry made with love :)
http://crustycherryshop.storenvy.com/
thank you <3
This Ole Broad
In the directions, you say to put in Baking Powder, but that ingredient is not in the list of ingredients. How much do we need to use?
Coco Cake Land
@daniela – thank you so much!
@suspiria – sure!
@this old broad – thank you SO much for catching that! i just updated it.
Katie Tobias
So have you tried coconut oil instead of vegetable? I love baking with it :) also I live in Salt Lake City so a pretty high altitude.. I’ve never done baked donuts.. any suggestions?
Alex
Hi! Have you tried freezing these donuts? Think they’d be ok for a couple weeks in the freezer?
Lyndsay // Coco Cake Land
hi alex! i haven’t yet frozen donuts… they don’t tend to last that long, ha… i would say they’d be best the day they were made, but if you froze them in as airtight a bag as you can, then brought them back to room temperature, i bet they’d be good a few weeks later! ^__^ thanks for visiting! love your work! :)