BAKED DOUGHNUTS / ALMOND BREEZE

have you ever had baked doughnuts? they are surprisingly so delicious and a healthier option to satisfy your doughnut cravings! ivan is sharing this beautiful recipe with us today in partnership with our awesome long-time sponsor, almond breeze. we will be coming up with more fun brunch recipes in the coming months, so keep an eye out!

and how cute is this illustration that redcruiser made for us? i love her style…

BAKED DOUGHNUT BRUNCH
Makes 6-8 servings

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/2 cup almond breeze
• 1/2 teaspoon white vinegar
• 1/2 teaspoon pure vanilla extract
• 1 egg
• 4 tablespoons butter, softened
• 1/4 teaspoon salt
• coconut flakes

MAKING THE DOUGHNUTS: Preheat oven to 350 degrees. In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon and set aside. In a small saucepan on medium heat, stir in the 1/2 cup almond breeze, 1/2 teaspoon white vinegar, 1/2 teaspoon pure vanilla extract, 1 egg and 4 tablespoons softened butter. Stirring constantly with a whisk until butter melts. Combine the wet mixture to the dry flour mix until smooth. With a large spoon, pour the doughnut batter into an ungreased doughnut pan. Bake for 12 minutes or until a toothpick inserted comes out clean. Remove baked doughnuts immediately from pan and place onto a cooling rack.

PINK GLAZE
• 2 tablespoons almond breeze
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar
• food coloring (red, blue)

how to make: In a medium size bowl scoop in 2 cups powdered sugar. Add in 2 tablespoons almond breeze and 1/2 teaspoon pure vanilla extract. Mix well until smooth consistency (Add in additional powdered sugar for a thicker consistency). Separate the glaze into two even batches on an additional bowl. For the first pink glaze; one drop of red will do, mix well. In the second bowl use 5 drops red and 2 blue to achieve a darker hue of pink. Dunk in each doughnut and set back onto cooling rack (keeping a towel underneath the rack will ensure less cleaning time as the glaze drips until hardens) Garnish doughnuts with coconut flakes.

photos and styling by: ivan solis
illustration by: redcruiser
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this post is in partnership with almond breeze. all opinions are my own.