Since we moved to our new neighborhood, we’re within 10 minutes of both Krispy Kreme AND Dunkin’ Donuts and both of them have drive-thru windows. I can’t decide if having two donut shops across the street from each other is ultra convenient or is just ultra tempting! Donuts are always a special breakfast treat and are a guaranteed fun dessert too. And by the way, I’ve recently discovered that baked donuts are also fun to make at home. All you need is a basic recipe like the one below that you can customize with different glazes and toppings. One of my very favorite variations is Mocha Glazed Baked Donuts.
If you don’t have a donut pan, go get one! Baked donuts are not only quick and easy to make, they’re fun to eat and share! I found a simple chocolate “mocha’ glaze recipe — gotta love anything with both chocolate and coffee! — on the Weary Chef blog (thanks, Andi!) and use it often for donuts, but it would be delicious as a glaze for pound cake or cookies as well. This glaze has a rich, chocolatey shine and “sets up” or hardens as it cools…perfect for donut glazing!
If you’re feeling particularly festive or creative, you can also roll or sprinkle the glazed donuts in chopped nuts, coconut, or sprinkles…let your imagination run wild! That’s what I meant earlier about “customizing” the recipe to fit your own taste. Making these donuts could be a fun activity with the kids because you could let them dip and roll the donuts in different sprinkles or candies.
Note: This baked donut recipe makes 36 “mini” donuts or 15 “regular” donuts.
- 1 1/4 cups self-rising flour
- 1/2 cup granulated sugar
- 1/2 cup buttermilk
- 1 egg lightly beaten
- 1 1/2 Tablespoons butter melted
- 1 1/2 cups powdered sugar
- 3 Tablespoons unsweetened cocoa powder
- 3-4 Tablespoons brewed coffee cooled
Preheat oven to 425 degrees. Spray doughnut pan with nonstick cooking spray. (This recipe makes about 36 mini donuts, or 15 full size donuts.)
In a large bowl, whisk together flour and sugar. Add buttermilk, egg, and butter and stir until just combined. Too much stirring could make the donuts tough!
If desired, place batter into a ziplock bag and snip off the tip to fill each doughnut cup approximately one-half full.
Bake 4-6 minutes or until the top of the donuts spring back when touched. Cool in pan 1-2 minutes, before transferring to a cooling rack.
Combine dry ingredients in a small bowl. Add coffee one tablespoon at a time until the desired consistency is reached, stirring until smooth. Dip the tops of donuts in the glaze or pour over tops. Glaze will set up within a few minutes.