Heritage Baked Doughnut Recipe
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Ingredients
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2 cups (270g) Heritage White Flour
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1/2 cup (100g) sugar
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2 1/4 teaspoons baking powder
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1/2 teaspoon salt
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1 cup (260g) whole milk
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1 egg
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2 Tablespoons unsalted butter, melted
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2 teaspoon vanilla extract
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3/4 cup semi-sweet chocolate chips
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3 Tablespoons unsalted butter
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1 Tablespoon corn syrup or honey
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1 Tablespoon water
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3 Tablespoons unsalted butter, melted
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1 1/2 cups confectioners’ sugar
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1 teaspoon pure vanilla extract
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2 Tablespoons milk
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1/8 teaspoon salt
Doughnuts:
Chocolate Glaze
Vanilla Glaze
Directions
Preheat the oven to 400° and grease a 6-well donut baking pan. Ideally you have two pans but you can do multiple batches with one pan- that's what we do!
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla.
Add the wet mixture to the flour mixture, stir until just combined. Be careful not to overmix or you'll have tough doughnuts
Transfer the mixture to a piping bag or a zip-top bag with one corner snipped off.
Pipe the batter into the prepared donut pan, filling each well about 2/3 full.
Bake until donuts are puffed and lightly golden and a toothpick inserted comes out clean- about 9 minutes.
Immediately invert onto a wire rack and let cool completely before glazing or frosting.
Chocolate Glaze:
Place chocolate, butter, corn syrup or honey, and water in a microwavable bowl. Microwave in 20 second increments, stirring after each time, until completely melted and smooth.
Vanilla Glaze:
In a medium bowl, whisk the melted butter, confectioners’ sugar, vanilla extract, milk, and salt together. If needed, you can whisk in an additional Tablespoon of milk to thin the glaze (dipping the doughnuts is easier when the glaze is thinner)
Dip the tops of the donuts into the chocolate or vanilla glaze and then cover with sprinkles if desired.
Let cool for 20 minutes until the glaze is set, and enjoy preferably the same day.
