Today is a double good day! First, it is Daughter Number Two’s 19th birthday! Happy Birthday! Second, it is National Donut Day. She texted me the other day, “Coincidence? I think not.”
She had wanted to go on a ‘donut run’ at 12:01, but anyone who knows me knows that I am always asleep well before midnight! I don’t like disappointing my girls, but know my limitations.
I did get up this morning and MAKE donuts. I had thought about making risen donuts or filled donuts. In the interest of time and health I decided to make cake donuts. They were mixed, baked, and glazed in about 30 minutes! I had some extra batter after filling my donut pan, so used my mini muffin pan to make ‘donut holes’. All of the mornings baking adventures were a big success!
For the donut holes, I baked them in the muffin pan, rolled them in the glaze, and then rolled them in a mixture of cinnamon/sugar. Oh, these were sooooo good!
If you are craving donuts I definitely recommend these. They are good and oh, so fast!
Happy National Donut Day!
Baked Cake Donuts
- Nonstick cooking spray
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup nonfat powdered milk
- ½ cup water
- 1 Tablespoon cider vinegar
- 2 eggs beaten
- 2 Tablespoons unsalted butter melted
- 1 Tablespoon honey melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 -4 Tablespoons Evaporated Milk
Preheat oven to 425 degrees. Spray a donut pan with nonstick cooking spray.
In a large bowl combine flours, sugar, baking powder and salt.
In a 2 cup measuring combine dry milk, water, and vinegar. Let sit.
Whisk eggs in a small bowl. Add milk mixture to the egg mixture and combine.
Add the butter to the 2 cup measuring cup and heat slowly in the microwave until soft. Add honey and microwave for a few seconds until the butter and honey are liquid.
Add to the egg, milk mixture and combine. Add vanilla and stir to combine. Pour the milk mixture over the flour mixture and stir gently until just combined.
Using a measuring cup or spoon, fill the wells of the donut pan about 2/3 full. Tap the pan gently on the counter to get rid of bubbles.
Bake in preheated oven for 8 minutes, or until donuts spring back when touched.
Remove pan to wire rack to cool for about 5 minutes. Turn donuts out to cool for a few more minutes, and then dip in glaze, if desired.
For glaze combine milk and sugar slowly, whisking until smooth. If you desire a thicker glaze use less milk. For a thinner glaze use more milk.
Place a baking sheet under the cooling rack. Dip the donuts in the glaze and let the glaze drip off.