vanilla glazed doughnuts

In a previous post, I have outlined my love of cinnamon doughnuts, and although they will always hold the highest position in my heart, I cannot ignore all other flavours, that would be unethical. I decided to make some vanilla glazed doughnuts, and as I never follow recipes when making icing, they didn’t turn out quite how I expected.

 

I was aiming for a thin, pastel glaze in blues and pinks, and instead managed to way over pour the food colouring and ended up with very dramatic looking doughnuts. Although they weren’t what I was aiming for, I was still pleased as they just looked so pretty!

As all doughnuts are, these are best when heated up. The glaze can be made in any flavour or colour and sprinkled with whatever you have at hand; I used all the different coloured sprinkles I could find in my pantry.  I think these would be perfect for Valentine’s Day glazed with pink icing and sprinkled with hearts, or Christmas themed with white icing and red and green sprinkles, in fact these would suit any and all occasions. What can’t be done with doughnuts?

Doughnuts…

75 grams butter, softened

½ cup caster sugar

1 egg

½ cup buttermilk (or ¼ cup yoghurt and ¼ cup milk)

1 ½ cups self raising flour

1 teaspoon vanilla extract

Pinch of nutmeg

Method:
1. Preheat oven to 180 degrees celcius, grease a mini cupcake pan or doughnut maker
2. Cream butter and sugar together, add egg and vanilla, mix until combined
3. Stir in buttermilk, then flour
4. Bake for 12-15 minutes, or for length of time recommended in doughnut maker instruction manual.

 

Glaze…
½ cup icing sugar
Water
Flavouring extract
Food dye

Method:
1. Pour icing sugar into a microwaveable bowl and add a teaspoon of water, stir until smooth
2. Microwave for 20 seconds, stir again
3. Add food dye and flavouring, if desired
4. Dip doughnuts into glaze, or spoon icing on. Smooth with a knife. If icing is too thin and drippy, wait until cooler or add more icing sugar to thicken.