Valentine's Baked Donuts (Two Ways!)

Melt in your mouth BAKED donuts that are so simple to make and oh-so-delicious!

If you've followed my Instagram stories recently, you've probably seen that I have been testing these donuts out. I ended up testing these three times and the third time was a charm! The first two batches came out tasty but they were dry and dense within a few hours. I wanted a donut that was stayed moist and light, so the addition of sour cream and vegetable oil did the trick. My sweet husband has eaten dozens of mini donuts these past few days.

I wanted a base donut that was versatile enough for different glazes and toppings. This one is perfect and takes no time at all to whip up. The nutmeg gives these that bakery donut taste and they are better (and healthier) than fried!

I used this mini heart-shaped donut pan but you can also make these in a regular donut pan or even in a mini muffin pan. I am a Valentine's Day lover and I think it's ok to celebrate a month before :)

I used these heart sprinkles and I also made my own sprinkles (post coming soon).

I couldn't decide on just one, so here is one donut, two ways! The cinnamon sugar ones truly melt in your mouth because they are dipped in melted butter while they're still warm. The chocolate glaze is so smooth and delicious and is perfect for all you chocolate lovers. If you want to make both toppings, you can simply half the recipes for the cinnamon sugar and chocolate glaze.

I hope you make these donuts and love them!

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Valentine's Baked Donuts

Yield: 15 mini donuts or 8 large donuts

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Donuts

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/2 tsp salt
• 1 large egg
• 1/3 cup packed light brown sugar
• 1/4 cup whole milk
• 1/4 cup sour cream*
• 1/4 cup vegetable oil
• 2 tablespoons salted butter, melted
• 1 1/2 teaspoons vanilla extract

For the Chocolate Glaze

• 1/2 cup semi sweet or dark chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Topping

• 1/2 cup (1 stick) salted butter, melted
• 1 cup granulated sugar
• 3-4 teaspoons ground cinnamon

instructions:

How to cook Valentine's Baked Donuts

For the Donuts

1. Preheat oven to 350°F and lightly grease a donut pan.
2. In a medium sized bowl, whisk together flour, baking powder, baking soda, nutmeg and salt. Set aside.
3. In another bowl, whisk together egg, brown sugar, milk, sour cream and oil until smooth. Stir in melted butter and vanilla extract until combined.
4. Add the wet ingredients to the dry ingredients and gently fold in with a rubber spatula until combined, being carful not to over mix or the donuts will be tough.
5. Transfer the batter to a piping bag or a large ziplock bag with the tip cut off. Pipe into the donut pan, filling halfway full.
6. Bake for 8-10 minutes, or until a toothpick is inserted and comes out clean. Remove from the oven and transfer to a wire rack allowing to cool just enough to handle (for cinnamon sugar) or completely cooled (for chocolate glaze).

For the Cinnamon Sugar Topping

1. While the donuts are baking, melt the butter in a bowl. In another bowl, mix the cinnamon and sugar together for the topping.
2. While the donuts are still warm, dip each donut in the butter on all sides and then roll in the cinnamon and sugar mixture and set on the wire rack to cool completely.

For the Chocolate Glaze

1. Place chocolate chips in a medium sized bowl and set aside.
2. In a saucepan over medium heat, bring the heavy cream to a simmer and then pour over chocolate chips and let sit for 5 minutes. After 5 minutes, stir together until completely smooth. Stir in corn syrup and vanilla extract until combined.
3. Once the donuts are cooled, dip each top into the chocolate and top with sprinkles if desired.

NOTES:

These are best served fresh the same day, but can be stored in an airtight container for a few days. *You can substitute any type of plain or greek yogurt for the sour cream.

Created using The Recipes Generator