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The Best Baked Donuts Ever

I just awoke from a flu coma a few days ago.  I am still struggling to get back in the swing of things.  I think the virus may have destroyed a small chunk of my brain.  I don’t really have an appetite or motivation to do much more than dishes and laundry.  But perhaps the biggest, and most worrisome, side effect has been my new found aversion to the kitchen.  I have made nary a dish that I haven’t been prodded into preparing.  And my boys are starting to miss breakfast {real breakfast, not cereal and frozen waffles breakfast}.  This morning I decided it was time to snap out of it.

I had been planning on doing some sort pink fruity donut post for V-day, and since love day is fast approaching I figured I’d better get to it.  Now, I have had some issues with baked donuts in the past.  Some recipes produce a texture that is not quite dense enough, causing the donuts to kind of deflate.  I still have a difficult time figuring out which recipes are keepers, so I err on the side of moistness.  On this particular morning I was having a hard time finding a fruit donut recipe that had enough liquid, so I mashed a few versions together and made my own.  The result was a completely authentic tasting, donut-shop cake donut.  Quite simply the best baked donuts ever. The recipe is short and easy, the ingredients are probably in your pantry and the donuts are unforgettably delicious.  Luckily for my boys{and my waistline}, I still don’t have my appetite back so I only ate one and a half.


**Makes about 10 full size donuts**

For the Donuts

  • 1 1/4 cup  flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cherry extract
  • 1/2 vanilla extract
  • 1 egg
  • 1/3 cup  milk
  • 1 Tbsp butter, melted
  • 1/2 cup honey

For the Glaze

  • 1 cup powdered sugar
  • 1 1/2 tsp cherry gelatin powder
  • 2 Tbsp whole milk
  • 1 tsp vanilla extract


  1. Preheat oven to 325.  Grease your donut pan(s).
  2. Sift flour baking soda, baking powder and salt together in a large mixing bowl.  Stir in extracts, egg, milk, butter and honey until well combined.  Fill donut pan cavities about 2/3 of the way.  Bake donuts for 10-12 minutes.  Cool for a few minutes and remove from pan.  Cool completely before glazing.
  3. Whisk glaze ingredients together until smooth.  You may need add a little more milk to get the right consistency. It should be about as thick and stirable as melted chocolate.
  4. To glaze donuts, dip donut tops into glaze and immediately add sprinkles.  Allow to set for about 5-10 minutes.
  5. Alternatively, you can can skip the glaze and dredge warm donuts in powdered sugar.  Or do a few of each like we did 🙂


  • Scarlet - February 14, 2013 - 5:04 am

    I am not into frying but baked donuts, well that sounds like I could it! Thanks for the recipe. I bet my kids will love it. I am stumbling and pinning!ReplyCancel

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