Healthier Mini Glazed Doughnuts
Ahhh Doughtnuts…Need I say more?
Ok so I do need to say more because doughnuts are loved by all around the world. You can smell doughnuts baking from your local bake shops and every time you pass a D & D doughnuts come to mind. You do a little MmmHmm as you raise your nose in the air and smell the goodness. You know they are sweet and most likely warm just out of the oven. Perfect with your morning cup of coffee. Just like one of those commercials where the person wakes up, stretches and you vaguely hear the song It’s a Beautiful Morning playing in the background. You can visualize that person taking the most awesome stretch all while the sun is beaming so effortlessly on their skin making them appear radiant. So yea, thats how I feel about doughnuts.
I came across these Easy Homemade Glazed Doughnut Holes by Kelly from JustATaste and they left me drooling for a couple of minutes (I know so lady like). Then the quest was on and I knew I had to make them with a healthy twist. Twists are my thang. So then I decided to make them vegan too. I roll like that people.
My husband bought me a mini doughnut maker. It is literally the cutest little thing. The doughnuts are small (hence the name mini) but it was worth the 15 bucks. The doughnuts cook in 3 to 5 minutes and they come out perfectly round and smooth.
Now I do have a doughnut pan and they are totally awesome but it can be a pain in the groin area to make pretty looking doughnuts when one side comes out perfect and the top comes out all lumpy looking. If you don’t have a doughnut maker what I do to smooth out the tops of my doughnuts in a regular doughnut pan is I wet my fingertips and that helps to smooth out the top or you can spray a little coconut oil spray on top and move your fingers in a circular motion. But wait, the best part about this is you don’t have to fry them in oil! Don’t get me wrong sometimes on occasion I enjoy a deep fried doughnut(s) myself. But if I did that on a regular basis we probably wouldn’t have a food blog here with pictures. If you get what I’m saying.
Tell me right now how you feel looking at that vanilla icing oozing down that tower of baked beauty. Right now I’m batting my eyelashes as though James Dean were walking my way. *Fans herself *
The vanilla icing is made up of confectioners sugar and almond milk. For this classic icing, regular whole milk is used but almond milk works just as well. Even coconut milk will do the trick. But both glazes are optional as these are good just plain. Kind of like an old fashion.
I placed parchment paper under my cooling rack to let the excess icing drip off. They dry pretty quickly so you are more than welcome to eat them right away
just like I did or wait the 10 minutes so the icing hardens. That goes for both glazes.
These Healthier Mini Glazed Doughnuts are a quick, easy snack that will never disappoint. They have the perfect puffy texture with the right amount of sweetness. Not overbearing with sugar at all. It’s like the dream munchkin! So if you’re a doughnut fanatic and are looking to lay off the krispy kremes these will for sure hit the spot. Also bonus…they are a family fave!
They look like little mini bagels
- The Dough
- 2 c unbleached flour
- 2 tbsp sugar
- 4 1/2 tsp baking powder
- 1 tsp pink salt
- 1 c almond or coconut milk (I used unsweetened almond)
- 1 flax egg or 1 egg for non vegan
- 1/4 c vegan butter, melted
- The Chocolate Icing
- 1 c non dairy chocolate chips, melted
- The Vanilla Icing
- 1 c confectioners sugar
- 4 tbsp almond milk
- 1 tsp vanilla extract
- If you do not have a doughnut maker preheat oven to 350F and spray doughnut pan with non stick cooking spray.
- If you do have a doughnut maker follow manufacturers instructions on how to use it. For me I preheat it for 3-5 minutes then when it was ready I lightly sprayed it with coconut oil spray.
- In a large bowl sift together flour, sugar, baking powder and salt.
- In a separate bowl whisk together the egg and 1 cup almond milk.
- Combine both wet and dry and mix until well incorporated.
- Add in melted butter and stir until well combined. The dough will be sticky and moist but it shouldn’t be dry or too wet.
- Using a piping bag with a large hole or a zip lock bag with a corner cut off fill either one up with doughnut batter.
- Squeeze dough into prepared pans whether it’s going in the oven or the maker.
- If you are using a standard doughnut pan smooth out the tops by lightly wetting your fingers and smoothing out the top or you can lightly spray the tops with a non stick cooking spray and use your fingers to smooth out the top.
- Bake for 20-25 minutes.
- For the doughnut maker all you have to do it close the lid tightly (as per instructions from manufacturer) and let it bake for 3-5 minutes.
- To make the chocolate icing melt down your favorite dark chocolate. When slightly cooled dip doughnuts in chocolate and place on wire rack chocolate side up.
- To make the vanilla icing whisk all ingredients well. Dip doughnuts in icing and place on wire rack so any excess icing falls onto parchment paper.