House Donuts

By: Elise Jesse

These are the kind of donuts that you make when you want to enjoy a slow morning, but eat something fun for breakfast. These are soft, fluffy, and genuinely easy. No yeast, no frying, no mixer, and no complicated steps. Just a simple batter, a quick bake, and a glossy glaze you can customize however you want. They’re perfect for slow mornings, last-minute brunch plans, or when you want something sweet without committing to a full baking project.

Prep Time: 10 minutes

Total Time: 25 minutes

Ingredients for the Donut:

1 cup of all-purpose flour

1/2 cup sugar

1 tsp of baking powder

1/2 tsp salt

2 tablespoons, melted butter 

1/2 cup milk (I used whole)

1 egg

1 tsp vanilla extract

Directions:

1. In a large bowl, sift together flour, baking powder, and salt before adding sugar.

2. In a separate bowl, combine melted butter, milk, vanilla extract, and 1 egg. 

3. Add the wet ingredients to the dry ingredients.

4. Turn the oven on to 350° and spray or butter your donut pan.

5. Spoon or pipe your batter into the donut molds about 3/4 of the way up the sides. 

6. Bake for 10-12 minutes.

7. Once donuts are completely cooled, you can move forward with your glaze, or freeze and make the glaze on the morning you’re serving the donuts. 

For the Vanilla Glaze (add food coloring if you wish) or grind freeze-dried strawberries and add in the powder for color.

1/2 cup of powdered sugar (add more based on the consistency you like)

1/2 tsp of vanilla extract

1/4 tsp salt, optional

1-2 Tbsp milk

Directions:

1. Whisk 1/2 cup powdered sugar, vanilla, and salt if you’re using it. Add in the milk slowly (use less if you want a thicker consistency). 

2. Adjust powdered sugar for consistency and add food coloring if using.

3. Dip cooled donuts into the glaze, gliding them back and forth to get the glaze into the middle. 

4. Add any sprinkles you like and serve.

Chocolate Icing:

Ingredients:

• 1/2 cup powdered sugar

• 2 Tbsp unsweetened cocoa powder

• 1/2 tsp vanilla extract

• Pinch of salt

• 1–2 heavy cream (adjust for consistency)

Directions:

• Whisk together the powdered sugar and cocoa powder until smooth.

• Add the vanilla, salt, and 1 tablespoon of milk, then whisk, adding more milk a little at a time until you reach a glossy, pourable icing.

• Dip cooled donuts into the chocolate icing, let the excess drip off, and finish with sprinkles.

• When I freeze them, I store them in a gallon storage bag, and I thaw them overnight.

The day I serve the donuts is the day I’ll glaze and dip them.