Baked whole wheat donuts dipped in a sugar glaze and topped with your favorite granola!
Today (Friday) is National Donut Day! I totally knew that while planning this post. 😉 I don’t know who is in charge of making up these things, but a whole day dedicated to donuts sounds pretty good to me.
As I mentioned last week, we spent Memorial Day weekend with my family in Maine. Our family’s Maine traditions stem back from before I was even born. One of them is donuts. My great-grandmother would always spend one day making donuts for the family during their vacation. A basic cake style donut that was deep fried deliciousness. We carried on the tradition with the kids this past weekend, and it got me thinking about donuts 🙂 So although this isn’t her recipe (I will share it here eventually), these baked donuts are inspired by that tradition.
These are a soft, baked donut. Brown sugar and cinnamon give them extra hints of flavor. The cinnamon flavor is carried through to the topping of crunchy granola. I used my easy everyday granola recipe, which I always have on hand. However, any granola you like would work great.
The glaze is pretty thick, more of a frosting. However it is easily thinned down with more milk if you want. There is definitely a bit of technique involved with dipping the donuts into the glaze, but you can also just use an offset spatula to spread the glaze on top of the donuts. Since the granola will get soft if left in the glaze, I recommend eating the donuts the same day they are made.
- 1 Cup (4.5 Ounces) White Whole Wheat Flour
- ¾ Cup (4 Ounces) White Flour
- ⅓ Cup Light Brown Sugar
- ⅓ Cup Sugar
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Teaspoon Cinnamon
- 2 Large Eggs
- ⅔ Cup Milk
- 3 Tablespoons Unsalted Butter, Melted and Cooled
- 2 Cups Powdered (Confectioners) Sugar
- 2 Tablespoons Butter, Melted
- 3-4 Tablespoons Milk
- 1 to 2 Cups Granola
- Preheat oven to 400 degrees. Lightly grease donut pan(s), enough for 12 donuts.
- In a large bowl whisk together the flours, sugars, baking powder, salt and cinnamon.
- In a small bowl whisk together the egg and milk. Add the milk mixture and melted butter to the flour bowl and gently stir until combined.
- Divide the batter evenly between the 12 donut molds. The molds will be filled to about ¾.
- Bake the donuts for 10 minutes, a toothpick inserted in the middle of the donut should come out clean. Allow to cool in the donut pan for 5 minutes, then remove the donuts to a cooling rack.
- To make the glaze, whisk the powdered sugar, butter and 3 tablespoons milk together in a shallow bowl. Add additional tablespoon milk if desired for a thinner glaze. Dip the top of a donut into the sugar glaze, then place back on the cooling rack top side up. Sprinkle one or both sides with the granola. Repeat with remaining donuts. Store in an airtight container.