National Donut Day: A Week Late and a Sugar High Later…

By Hannah Hassler


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We’re commemorating National Donut Day this Friday and we know we’re late to the party, but who cares?! Every day should be donut day. I call for an entire Donut Month!  In that case, I’m sharing a donut recipe we shared with you back on St. Patrick’s Day, but listen, these are SO good, that you can remake them this weekend for a nice little Father’s Day breakfast surprise. Don’t forget to serve them with Dad’s favorite coffee.

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Nutmeg & Vanilla Baked Donuts

These donuts have a really wonderful cinnamon and nutmeg taste to them. They are not super sweet, so you can even keep the frosting off and have a nice “lighter” breakfast. We all know we may REALLY need that frosting at another time of the day when sugar cravings start to kick in full force.

Donut Ingredients:

Baking spray with flour

2 Cups all-purpose flour

2 Teaspoons baking powder

1 Teaspoon cinnamon

½ Teaspoon nutmeg

½ Teaspoon salt

1 Large egg

1 Egg white

1 ¼ Cups heavy cream

2 Tablespoons melted butter

2 Teaspoons vanilla

Glaze Ingredients:

Large egg

½ Cup confectioner sugar

½ Teaspoon vanilla

3 Tablespoons heavy cream

1 Drop green food coloring

Optional add-ons: crushed chocolate and peppermint, chocolate sprinkles, sweetened coconut flakes

Desired consistency is thick, but not dry. Liquidy, but not soupy.  I had to play with the sugar to cream consistency a bit.

Directions:

Once donuts are completely cooled lightly spoon frosting on top and cover to desired thickness (I like to pile mine on, and try to keep the frosting at a thickness that it won’t drip down the sides). Have a plate waiting with toppings and gently press frosting down onto sprinkles, coconut or chocolate peppermint.

 

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