I know that I have a few good donut recipes already, including one that’s similar to this- Chocolate Glazed Donuts– and they’re very good, but this one’s the best. It just is. You can make any kind of glaze for it, make it in a muffin pan, put whatever mix-ins you desire in the dough (Coconut? Sprinkles? Why not?), and it’s going to turn out perfectly. You can use any kind of milk and any kind of yogurt you desire. This recipes wins just for being flexible!I made these and many other treats of my sister Amy’s baby shower. She’s expecting her first baby in November and I cannot wait to meet him! She’s been wanting a baby for awhile so it’s all very exciting. The shower was hosted by my other sister Jill who did a fabulous job hosting, decorating, and planning games. She was okay with the fact that 14 people crammed into her living room/kitchen and made a mess of things. Both of my sisters live about 2 hours away from me, so I don’t see them too often. I love being able to spend time with family!
Ah, these donuts. Perfection. They were the most popular treat at the shower, possibly because everyone could tell what they were right away. Plus, who rejects sprinkle-covered treats? Not me!
The Best Baked Donuts
- 1 egg
- 1/3 cup brown sugar
- 1/4 cup milk
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 cup semisweet chocolate chips
- 2 tbsp butter
- 2 tsp corn syrup
- 2 tsp water
- rainbow sprinkles (optional, kind of)
Preheat oven to 350 F. Spray a donut pan with non-stick spray. Set aside.
In a large bowl, whisk egg, brown sugar, milk, and yogurt together until smooth. Add butter and vanilla, whisking until fully combined. Whisk in flour, baking powder, baking soda, and nutmeg and stir until just combined. Do not overmix. The batter will be very thick. Spoon into the donut pan, filling each well 1/2 of the way full. Bake for 9–10 minutes or until edges are lightly browned. Remove from pan and bake remaining batter. Allow to cool before glazing.
In a medium microwave-safe bowl add all ingredients and heat in 20 second intervals in the microwave, stirring after each, until completely melted. Dip tops of donuts in glaze and cover with sprinkles if using. Donuts may be covered tightly and stored at room temperature for 2 days. Donuts can also be frozen unfrosted for up to 2 months. Thaw overnight in refrigerator, warm in microwave, and top with glaze.
Source: Sally’s Baking Addiction