Soft and delicious baked donuts dipped in a thick vanilla glaze and topped with sprinkles, these glazed vanilla donuts are sure to brighten up your day!
Waking up to warm donuts gotta be one of the top 10 life pleasures. Add to that a fresh brewed cup of coffee and the day just got better!
This weekend is my husband’s birthday and that only means one thing – it’s birthday month! A month long celebrating what an amazing husband and father he is and of course, a month-long cooking and baking his favorites.
First thing first, glazed vanilla donuts with lots of sprinkles! If you ever ask my husband what’s his favorite breakfast treat, or favorite treat to go with a cup of coffee – the answer will be donuts! And they have to be glazed!
Since Tiffany helped me decorate the donuts, you bet she picked the girliest sprinkles we had – thus the overwhelming amount of pink SPRINKLES!
But let’s not focus on the sprinkles, let’s talk about these 20 minutes tops donuts! A handful of ingredients, no electric mixer needed and a donut pan. Yup, the easiest donuts ever!!!
As much as I love putting my stand mixer to work, I love a quick recipe that doesn’t dirty up a sink full of dishes. And this recipe for glazed vanilla donuts requires very little dirty dishes.
In one bowl you combine the dry ingredients – flour, baking powder and a touch of salt while in another bowl (or a measuring cup like I did) you combine the remaining ingredients – sugar, eggs, melted butter, vanilla extract and International Delight Coffee Creamer!
Have you seen their new line of creamers? Simply Pure? I could skip the coffee and just drink the caramel one! It’s so good!!
I usually use the International Delight French Vanilla Creamer when making these glazed vanilla donuts but this time picked the Simply Pure Vanilla Creamer. LOVE it! You can use either one when making these donuts!
I don’t make donuts often (or as often as my husband and daughter would like) but when I do, I have a few tricks I usually use for the best results.
I mix the donuts batter just enough to have all the ingredients combined. Overmixing the batter yields dry-ish donuts
When pouring the batter into the donut pan, I use a ziplock or a pastry bag. Cut a hole in the corner and pipe the batter into the pan.
Make sure you don’t overfill the pan cavities or the holes in the middle will close up and the donut will look like a mushroom for baking on the sides of the cavity as well.
To make the thick glaze, I combine powder sugar with vanilla creamer. Just a few teaspoons of vanilla creamer. If your glaze is too thin either add more powder sugar or glaze the donut twice.
The donuts are best served the day they are made, but you can store unglazed donuts in the freezer for a couple of weeks. Just make sure you put them in a freezer safe bag!
What’s your favorite International Delight coffee creamer flavor?
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.