These birthday cake donuts turned out really well!
Baking is not my forte, so I looked at a bunch of recipes online for baked donut recipes.
Most of them had yeast and required a slow overnight rise in the fridge, and I wasn’t about that life.
Ina Garten had a recipe that was more “dough”, but when I saw that her 12 donuts contained 1 3/4 cups of sugar and a stick of butter, I changed her recipe drastically.
So thanks for the inspo Ina!
I bought my silicone donut pan online. Once the donuts are cooled, they are really easy to pop out. Fill about 3/4 full. I also poked the pan a few times before baking to get any air bubbles out.
Cool completely in the donut pan. Then gently remove.
2 cups of flour
1/2 cup of sugar
2 teaspoons of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of salt
1.25 cups unsweetened Indian milk (or milk of choice)
1 tablespoon of vinegar
1 large egg
1 teaspoon of vanilla extract
1/2 cup + 2 tablespoons birthday cake granola
4 tablespoons of sprinkles
1/2 cup of powdered sugar
1.5 tablespoons of cashew milk
- Preheat oven to 350. Mix milk and vinegar and set aside for 5 minutes.
- In a large bowl, add flour, sugar, baking powder, and cinnamon. 1/2 cup granola and salt. Mix. Add the egg and vanilla extract to the milk mixture and whisk to combine. Add the wet mixture to the dry mixture and mix until combined.
- Spray donut pan with avocado oil spray. Fill the pancake pan about 3/4 full. Bake for 15-17 minutes. Cool.
- Mix 2 tablespoons of the birthday cake granola with the stems. Prepare the glaze. Dip the donuts in the glaze, then sprinkle the granola mixture. Enjoy!
Serving size. 1:
Amount per serving.
Calories. 167:Total fat. 3 gSaturated fats. 0 gTrans fats. 0 gUnsaturated fats. 2 gCholesterol. 15 mgSodium. 158 mgCarbohydrates. 32 gFiber. 1g:Sugar: 15 gProteins: 3 g
For those new here, I have been with Safe + Fair for four years. It was the first long-term brand partnership I had and started this whole new career for me at 51 years old. Working with them made me realize that I could give up a day job that wasn’t (and wasn’t) my passion. many years!) and putting all my efforts into doing my Bizzy Kitchen full time. And now fast forward and I have my daughter Hannah working with me full time.
I am truly blessed. As we start our day swimming and laughing in the pool, I’m reminded of how grateful I am to be able to cook, shoot and share recipes as my job and not my hobby.
Thank YOU for always stopping by to support Hannah and me. It means more to us than you will ever know.
p.s Don’t forget to use my discount code Bizzy20 to save 20% off your order!