Baked Haskap Donuts with Vanilla Glaze
Recipe by: Vanessa Wrubleski
Healthy. Delicious. Easy.
Looking for a healthier treat than what’s in the window of the local bake shop? Look no further. These baked donuts pack all the flavour without the guilt! Being baked rather than fried in oil cuts all the unnecessaries while leaving all the goodness. Healthy. Delicious. Easy. I am also a sucker for the combination of the haskap tang with the sweetness of the vanilla glaze.
Estimated Time
Prep Time: 5 mins Make time: 10 mins
Makes
Approx 7-8 donuts
Kitchen Equipment
Basic baking equipment, donut pan
Ingredients - For the donuts
1-1/4 cups flour of choice
1 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 egg
1/2 cup milk or milk substitute of choice
1 tsp vanilla extraact
2 tablespoons liquid coconut oil (any oil or even melted butter would work)
1/2-1 cup fresh or frozen haskaps
Ingredients - For the glaze
2 cups powdered sugar
1/2 tbsp water (more or less for desired glaze consistency)
1/2 tsp vanilla extract
Directions
Pre-heat oven to 350F.
Whisk together the dry ingredients in a bowl. Make a well in the center of the bowl.
In a second bowl or large glass measuring cup, mix together the eggs, milk, coconut oil, and vanilla.
Fold the ingredients together, careful not to over mix. Fold in haskaps.
Generously fill your donut pan with the batter. I use a gallon sized zipper bag with the tip cut off as a makeshift piping bag.
Bake for 10-12 minutes, until tops of donuts are firm but spring back to the touch. They will be light in colour and NOT golden.
Allow to cool in tin for a few minutes before removing.
To make the glaze, whisk together the icing sugar, vanilla, and water to desired consistency. Dip each donut in the glaze or pour glaze directly over donuts.
Any leftovers can be refrigerated for up to 3 days, though they are best enjoyed on the day of baking. If you would like to freeze them, freeze without the glaze and make the glaze the day of serving.
