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Baked Doughnuts 4 Ways

Enjoy double chocolate, disco glitter, strawberry shortcake and pineapple upside-down cake doughnuts!

Recipe

Servings: Makes 6 doughnuts per flavour

Ingredients

  • Doughnut Batter Base:
  • 1/3 cup + 1 tablespoon buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 2 tablespoons honey
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Triple Chocolate Doughnuts:
  • 2 tablespoons cocoa powder
  • 3 tablespoons whipping cream
  • 1 cup confectioner's sugar
  • 2 tablespoons cocoa powder
  • Mini chocolate chips
  • Disco Glitter Doughnuts:
  • 3 tablespoons whipping cream
  • 1 cup confectioner's sugar
  • Pink and white edible glitter
  • White sanding sugar
  • White sprinkles
  • Silver dragees
  • Pineapple Upside Down Doughnuts:
  • 6 slices canned pineapple
  • 1/2 cup brown sugar
  • Maraschino cherries

Let's get Cooking...

  1. Doughnut Batter Base: Whisk together the flour, baking powder and salt in a small bowl and set aside. In a large bowl, combine the butter, sugar, honey, egg and vanilla extract. Add the buttermilk and mix until combined. Add the dry ingredients and milk until just combined - make sure not to overmix.
  2. Triple Chocolate Doughnuts: Add the cocoa powder to the batter and mix well. Spoon the batter into a greased doughnut pan. Bake at 400F for 7 minutes. Cool for 1 minute in the pan, then flip the pan over to remove the doughnuts and cool completely on a wire rack. Make the glaze: Whisk together the whipping cream, cocoa powder and the confectioner's sugar and whisk until fully combined. Dunk the cupcakes into the glaze. Sprinkle some mini chocolate chips on top. Enjoy!
  3. Disco Glitter Doughnuts: Spoon the batter into a greased doughnut pan. Bake at 400F for 7 minutes. Cool for 1 minute in the pan, then flip the pan over to remove the doughnuts and cool completely on a wire rack. Make the glaze: Whisk together the whipping cream and the confectioner's sugar and whisk until fully combined. In a separate bowl. Combine the edible glitter, sanding sugar, white sprinkles and silves dragees. Dunk the doughnuts into the glaze, generously coating them. Then dunk them into the glitter mixture. Enjoy!
  4. Pineapple Upside Down Doughnuts: Sprinkle the insides of a greased doughnut pan with brown sugar and place a pineapple ring on top. Spoon the batter into the pan. Bake at 400F for 7 minutes. Cool for 1 minute in the pan, then flip the pan over to remove the doughnuts and cool on a wire rack. Place a maraschino cherry in the center of each doughnut and enjoy!