Glazed Doughnuts
Ingredients
Makes: 48 mini doughnuts
- Glaze:
- 2/3 C (160 ml) unsalted butter, lightly melted
- 1/3 C (80 ml) low-fat milk
- 3 tsp (15 ml) vanilla extract
- 2 1/2 C (625 ml) icing sugar
- Doughnuts:
- 2 C (500 ml) all-purpose flour
- 1 Tbsp (15 ml) baking powder
- 1/2 tsp (2,5 ml) Sea Salt (Grinder), finely ground
- 1 tsp (5 ml) Cinnamon (ground)
- 3/4 C (180 ml) unsalted butter, softened
- 1 C (250 ml) sugar
- 2 eggs
- 1/2 C (125 ml) low-fat milk, divided
- 1 tsp (5 ml) vanilla extract
- Tutti Fruity Whole Food Topper, to garnish
Preparation
- To make glaze, using Piano Wire Whisk, whisk all ingredients until smooth. Set aside.
- To make doughnuts, preheat oven to 400° F (205°C).
- In a bowl, using Piano Wire Whisk, whisk first 4 ingredients.
- In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
- Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with vanilla extract. Be careful not to over mix.
- Using Basting Brush, lightly brush Doughnut Mold with vegetable oil. Pipe or spoon dough into Doughnut Mold, filling wells 2/3 full. Repeat with remaining batter.
- Bake until a toothpick comes out clean, approximately 12–15 minutes.
- To glaze, dip each doughnut completely in glaze. Place on a cooling rack. Top with Whole Food Sprinkle and let glaze set before serving, approximately 5 minutes.
| Nutritional Serving Size | Per 1 doughnut |
| Calories | 110 |
| Fat | 6 g |
| Saturated Fat | 3.5 g |
| Transfat | 0.2 g |
| Cholesterol | 25 mg |
| Sodium | 50 mg |
| Carbohydrates | 15 g |
| Fibre | 0 g |
| Sugar | 11 g |
| Protein | 1 g |
Piano Wire Whisk
$10.00
$10.00
Basting Brush
$10.95
$10.95
Sea Salt (Grinder)
$15.00
$15.00
Cinnamon (ground)
$7.50
$7.50
Tutti Fruity Whole Food Topper
$11.50
$11.50