Spiced Baked Donuts

Spiced Baked Donuts

Hubby and I both agreed these baked donuts kinda taste like carrot cake. And I adore carrot cake, so they are a big win in my book. Just make sure to halve the recipe if you share my non-existent donut discipline.... or double it for a party, because this is actually a teaser post to a fun party tutorial I've got coming up! Stay tuned for the ultimate Breakfast in Bed Party tomorrow!

Spiced Baked Donuts
Makes 8

Donuts:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 large egg, room temp.
• 1/3 cup packed light brown sugar
• 1/4 cup milk
• 1/4 cup Greek yogurt
• 2 Tbsp unsalted butter, melted and slightly cooled
• 1-1/2 tsp vanilla extract

Icing:

• 1 cup powdered sugar, sifted
• 3 Tbsp water
• yellow gel food coloring (opt.)
• sprinkles (opt.) 
• edible gold powder (opt.)

Directions:

Preheat oven to 350F. Spray donut pan with oil.

In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Set aside.

In a separate bowl whisk together the egg, brown sugar, milk and yogurt. Add melted butter and vanilla. Pour wet ingredients into the dry, and mix until just combined.

Pour the batter into a pastry bag or ziploc bag and snip off the corner. Pipe the batter into your donut pan, filling each cavity about 2/3 full. Bake for 9-10 minutes until they start to brown around the edges. Let cool a few minutes before removing to a cooling rack. Let cool completely.

To make the icing: sift powdered sugar into a medium mixing bowl then add 3 Tbsp of water and whisk until smooth. Add more water or powdered sugar as needed, you want the icing to be thick but spreadable. If adding food coloring, divide between two separate bowls and add yellow food coloring to one until desired color is reached. Dip the donuts into each icing as desired, add sprinkles, and set aside to dry. Cover icing bowls with damp towels to keep them from drying out. Once the first coat of icing is dry, fill a pastry bag fitted with a small tip with icing and drizzle over the donuts to decorate. Let dry again. Once dry, brush on edible gold powder. Best eaten within the day, but can keep in an airtight container at room temperature for a couple of days.



Donut recipe adapted from HERE.