What a gorgeous day in San Francisco today! Actually, it has been perfect weather all week so far. I took my new bike out for a ride the other night across the golden gate bridge at sunset and it was beautiful:
The other day at Ross I walked by this adorable mini-donut pan – only $6! I had to buy it. I have been waiting to use it ever since, and today I finally perfected my first recipe – baked mini glazed donuts. YUM. I can’t wait to start experimenting with more recipes, but I thought I would start out with this basic glazed donut recipe. I found one that looked pretty good on King Arthur Flour’s website, but I tweaked it a little because I found there was too much cinnamon in their recipe. I kind of made the glaze recipe up myself, adding more water/more sugar until it came out perfect. I hope you like the recipe! It works for full sized donut pans as well. XoXo
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- Pinch of nutmeg
- ¼ tsp salt
- ½ tsp cinnamon
- 2 large eggs
- 3 tbsp vegetable oil
- 2 tbsp plain yogurt
- 2 tbsp butter
- ¾ cup confectioners' sugar
- ½ tsp vanilla extract
- 2-3 tbsp water, as needed
- Preheat oven to 375 degrees F.
- Whisk together all dry ingredients in a medium bowl.
- In a separate bowl, beat the eggs, oil and yogurt well with a fork.
- Pour liquid ingredients into the dry ingredients and mix with a teaspoon until combined.
- Grease the donut pan and fill each form half full.
- Bake for 10 minutes. Check if they are done by touching lightly - they will spring back.
- In the meantime, melt butter in a small saucepan and add confectioners' sugar and vanilla. Stir until blended, then add 1 tbsp water at a time until you reach your desired consistency. The glaze will harden if you allow it to cool, so keep stirring occasionally over low heat.
- Add more water over heat just before glazing if needed.
- Remove from the pan, and cool on a wire rack.
- Place a sheet of wax paper under the rack to avoid a mess.
- Glaze with icing and set back on rack to set.
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