Upside down is right! Oh yes, but yet another donut, this is now the third kind of my baked donut frenzy, we just love them! I really wasn't thinking when I decided to do these crumb topped donuts! I forgot that the tops were the bottoms when flipping the donut pan, so now I have the best of both worlds here! Crumb bottoms and glazed tops! A wonderful mistake!
Batter for Donuts:
Directions:
Blend together the flour, cornstarch, sugar, baking powder and salt into a large bowl. Pour in the milk, eggs, butter and vanilla extract and cinnamon. Batter is similar to a muffin, so do not over mix. Fold in the blueberries till evenly blended. Lightly grease a doughnut pan with non-stick cooking spray.
Fill a ziplock bag with batter, snip the end slightly not too big! Pipe into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 degrees for 8-9 minutes. The donuts are done when they spring back, or come out clean with a toothpick. Turn immediately onto parchment paper.
While they cool, make glaze.These don't keep well with leftovers. I suggest you eat them all in one day. The moisture content will make them soggy. The recipe makes 12.Glaze:
In a large bowl add powdered sugar. Mix in the melted butter and white chocolate mixture , cinnamon, milk and vanilla extract. Beat until smooth to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until it flows freely. Cool and drizzle glaze over the top. Allow the glaze on the doughnuts to dry.
Not quite the one you were looking for ?
Try these other recipes for now and more to come!!!! Stay tuned!
Baked Vanilla Donuts with White Chocolate Ganache Glaze
Dark Chocolate Baked Donuts with Dark Chocolate Ganache Glaze
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