"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, April 30, 2014

Vanilla Pudding Baked Donuts with Vanilla Frosting

Makes 12 to 15


For the Donuts:
2 cup all purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 tsp vanilla extract
1- 4 oz box vanilla pudding mix (I used the cook and serve)
2 eggs
3/4 cup milk
2 Tbsp butter, melted

For the Glaze:
1/3 cup heavy cream add more for thinner glaze.
2 tsp vanilla extract
4 1/2 cup powdered sugar

Don't forget to spray your donut pans.  Do not overfill you tins.  Batter will spread over the top as it rises.

In a large mixing bowl, combine all donut ingredients until well blended.

Fill a donut pan 1/2 full with batter. I like to put my batter in a large ziploc bag and snip off the corner. Makes filling the donut pan much easier (and cleaner). 

Bake donuts in a 325 degree oven for about 12-14 minutes. 


Cool on wire rack for 5 minutes, remove from pan and cool completely before glazing.

While donuts are baking, mix cream and vanilla and slowly whisk in powdered sugar. 

To glaze donuts, either dip donut tops into glaze and immediately add sprinkles. Or, using a large spatula, spread glaze on top of donuts and add sprinkles, if desired. 

Allow to set, about 5-10 minutes.

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