Donuts - Baked not Fried

Who doesn't love donuts?  Thankfully, baked donuts are all the rage right now.  I had been thinking about making some for a while when the Grandparents Day brunch became the perfect excuse.

For the brunch, I made a dozen of the vanilla donuts below.  A couple days later I also made the chocolate donuts based on the recipe found here. (The only thing I would change in the chocolate recipe is to add 1/4 cup sugar.)

Ingredients
2 cup cake flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. cinnamon
2 large egg
1/2 cup plain greek yogurt
4 Tbsp. 2% milk
3 Tbsp. butter, softened
2 tsp. vanilla bean paste

Vanilla Bean Glaze:
1 cup powdered sugar
2 Tbsp. 2% milk
1 1/2 tsp. vanilla bean paste

Directions
Preheat oven to 325 degrees.  Spray donut pan with cooking spray and wipe off any excess.

In a large bowl, mix together all dry ingredients (flour, sugar, baking powder, cinnamon) until combined.

In a separate bowl, whisk all wet ingredients (eggs, yogurt, milk, butter, vanilla bean paste) together until smooth.

Pour wet mixture into dry ingredients and mix until just combined.  Pour batter into large ziploc bag (or pastry bag if you want to have to clean it up afterwards), cut a corner of the bag off and pipe into donut tray.

Bake for 10-12 minutes until donuts spring back to the touch.

 

When I made the chocolate donuts a couple days later, I made both a chocolate glaze and a vanilla glaze.  As a result, I had four different types of donuts.  Apparently, the hubby is a fan.