COOKIE DONUTS RECIPES

Name: Baked Vanilla Donuts
Yield: 12 servings
Ingredients: Oil for brushing; 1 cup (250 mL) all-purpose flour; ½ cup (125 mL) granulated sugar; ½ tsp (2 mL) baking soda; ¼ tsp 1 mL) salt; ½ cup (125 mL) sour cream; ¼ cup (50 mL) canola oil; 1 egg; 2 cups (500 mL) powdered sugar; 2½ tbsp (37 mL) buttermilk or milk; ½ tsp (2 mL) vanilla

BAKED VANILLA DONUTS - RECIPES | PAMPERED CHEF US SITE

Baked Vanilla Donuts - Recipes | Pampered Chef US Site image

These glazed vanilla donuts are a blank canvas for decorations like sprinkles, fresh fruit, or colorful glazes.

Provided by PAMPEREDCHEF.COM

Yield 12 servings

Number Of Ingredients 11

Ingredients

Oil for brushing
1 cup (250 mL) all-purpose flour
½ cup (125 mL) granulated sugar
½ tsp (2 mL) baking soda
¼ tsp 1 mL) salt
½ cup (125 mL) sour cream
¼ cup (50 mL) canola oil
1 egg
2 cups (500 mL) powdered sugar
2½ tbsp (37 mL) buttermilk or milk
½ tsp (2 mL) vanilla

Steps:

Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients just until combined.Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.

BAKED VANILLA DONUTS - RECIPES | PAMPERED CHEF US SITE

Baked Vanilla Donuts - Recipes | Pampered Chef US Site image

These glazed vanilla donuts are a blank canvas for decorations like sprinkles, fresh fruit, or colorful glazes.

Provided by PAMPEREDCHEF.COM

Yield 12 servings

Number Of Ingredients 11

Ingredients

Oil for brushing
1 cup (250 mL) all-purpose flour
½ cup (125 mL) granulated sugar
½ tsp (2 mL) baking soda
¼ tsp 1 mL) salt
½ cup (125 mL) sour cream
¼ cup (50 mL) canola oil
1 egg
2 cups (500 mL) powdered sugar
2½ tbsp (37 mL) buttermilk or milk
½ tsp (2 mL) vanilla

Steps:

Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients just until combined.Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.

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Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
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Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.

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BAKED VANILLA DONUTS - RECIPES | PAMPERED CHEF US SITE

These glazed vanilla donuts are a blank canvas for decorations like sprinkles, fresh fruit, or colorful glazes.
From pamperedchef.com
Reviews 5.0

Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients just until combined.Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.

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