Ally's Sweet and Savory Eats: Drippy Caramel Glazed Doughnuts

Tuesday, January 21, 2014

Drippy Caramel Glazed Doughnuts


Don't have a doughnut pan?  No worries!  Make these as muffins.  It all works just the same. But....if you do have a doughnut pan, make them, your kids will love ya.  And you'll most likely be thanking yourself as well.

This is just a basic vanilla cake doughnut - super simple.  But the glaze.  Oh, the glaze! The sweet caramel sauce is basic, yet sticky, gooey and just sinks right into the doughnut.


This recipe made 9 big doughnuts, I'm guessing it would make around 2 dozen muffins.  I treat the kids to a fun breakfast about once a week - whether that is pancakes, waffles, muffins or sometimes a doughnut. They think they are king tut when I break out stuff like this, as they are usually eating yogurt, cereal, fruit or peanut butter toast.

What do your kids eat?


If you make these give some to a neighbor or friend.  They will thank you!  But if you HAVE to keep them ALL for yourself, I will tell you that they stay fresh for a few days when covered.

On day 3, we had one left and a simple nuke in the microwave for 10 seconds made it perfect once again. So perfect in fact, that our 2 year was searching the cupboards to have another.


Drippy Caramel Glazed Doughnuts


Print this Recipe!
2 c. flour
3/4 c. sugar
2 t. baking powder
1/4 t. cinnamon
1/4 t. nutmeg
2 eggs
1 c. milk
1 t. vanilla
1 t. almond extract
1 c. brown sugar
1/2 c. milk
3 T. butter
1 t. vanilla

1.  Preheat the oven to 325 degrees.
2.  Combine the dry ingredients - flour, sugar, baking powder, cinnamon and nutmeg.  Add to the wet ingredients - eggs, milk, vanilla and almond extract.
3.  Spray the doughnut pan with cooking spray and fill 3/4 full.
4.  Bake for 10 minutes or just until springy to the touch.  Remove from the oven and invert onto a cookie rack to cool.
5.  For the glaze: whisk together the brown sugar and milk in a small saucepan.  Turn on a medium-high heat and let the sugar dissolve.
6.  Once sugar is dissolved and mixture is hot, cover the saucepan and bring to a boil for 5 minutes.
7.  Remove from the heat, take off the lid, whisk in butter and vanilla.  Let sit for 30 minutes.
8.  Check thickness after 30 minutes.  If not thick enough, place in the fridge to help, another 30 minutes.
9.  When at a good glaze consistency, pour over cooled doughnuts.
10.  Keep doughnuts covered to stay fresh.

These doughnuts are SPECIAL.  Definitely not something you would want to eat everyday.  But, for a treat? Sure, why not.

Tell me.

Are you a DOUGHNUT person or a DONUT person?

3 comments:

  1. Those look insulin worthy Ally! Love it!

    ReplyDelete
  2. What do you think I could use instead of the eggs? Thanks!!!

    ReplyDelete
  3. Jolene (www.everydayfoodie.ca)January 21, 2014 at 6:39 PM

    Hmmm, I think I use both spellings ... depends on the day!

    ReplyDelete