Oh hello donuts! How I missed thee. I baked these lovely orange cherry donuts couple weeks ago and because it’s been way too long since I baked any donuts, you can imagine my excitement.
Life here has been a bit of mumbo jumbo lately and I am falling short of words on how to describe my current disposition so instead let’s talk about the awesomeness that these donuts are. Summer (or any season for that matter) makes me crave citrus desserts and if you know me you know I prefer lemony desserts over chocolate almost every single time. Don’t get me wrong, I absolutely love chocolate and there are times when nothing else will do. But on most days, I crave lemon and orange comes close second.
The combination of orange and fresh cherries is just sublime. A delicate cake bursting with orange zest and citrusy notes, soft and pillowy, with a piece of cherry in each bite to make you swoon. The ingredient list is short with no funky stuff and the method no fuss. The recipe doesn’t even call for any oil or butter, isn’t that awesome? Yogurt and orange juice lends soft and fluffy interiors to these donuts. You can have them ready under 30 minutes flat, totally foolproof! You could totally make the recipe vegan by using vegan yogurt. Win-win for all!
So don’t wait until weekend to bake these. Get on them now! 😉
Orange Cherry Baked Donuts ~ Eggfree, Low-fat
The combination of orange and fresh cherries is just sublime. A delicate cake bursting with orange zest and citrusy notes, soft and pillowy, with a piece of cherry in each bite to make you swoon.
Preheat the oven at 180ºC / 350ºF. Grease 12-count donut pan with oil. Set aside.
In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl, add orange zest and sugar and rub together with finger to release oils from the zest. Whisk in yogurt, orange juice and vanilla extract until the mixture formed is completely smooth.
Slowly fold in dry ingredients into wet ingredients using rubber spatula until just combined. Do not overmix.
Arrange 3 pitted, fresh cherries in each mould of the donut pan. Do this for 9 moulds. Divide the batter among 9 donut moulds (let 3 moulds empty). Be careful not to overfill the moulds, 3/4th would be just fine.
Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted in a center comes out clean. Let cool in the baking pan over a cooling rack for 5 minutes. Then carefully turn out doughnuts onto the rack to cool completely. Tastes best the next day, chilled in the refrigerator. Keeps well 3-5 days stored in an airtight container in refrigerator.
Don't own a cherry pitter? No problem, a chopstick will do the job! 😉
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Whether you prefer doughnut over donut or fried over baked doesn’t really matter, because these glazed, filled, sprinkled, and all around glorious treats are uh-mah-zing no matter what you call them or how you make them! In honor of National Donut Day today, I’m sharing some of my favourites (which are all of them!) from the archives.
So, take out your donut-pans and get your sweet donut craving on!
Go get baking! 🙂
Baked Lemon Doughnuts with Lemon Cream Cheese Glaze
Baked Banana Donuts & Fresh Strawberry Cream Cheese Frosting
Red Velvet Cake Donuts
Baked Cinnamon Sugar Pumpkin Doughnuts
Baked Chocolate Banana Doughnuts
Baked Apple Cinnamon Doughnuts
Hello folks! April went by at a lightening speed. It was a total blur. A beautiful blur at that. Yes, I absconded again for the latter part of April. Well, I hope you didn’t miss me much. Sorry to say but I didn’t miss you guys one bit. Here is why. These past days were spent with my most beautiful angelic cutie pie tiny-little-peanut-sized-newborn-niece. She turned 12 days today. We feel so blessed to have her in our lives and welcomed her in to this world with lots of snuggles and baby talks. We immediately named her Cherry (lovingly, of course!) because trust me when I tell you this, she looks just like a ruby red cherry. She is such a doll, so adorable, so so precious. All the sleepless nights spent in soothing her back to sleep were totally, absolutely worth it. I’m back home now and miss her so so much.
The moment I returned home, I had to bake. To celebrate. I instantly thought donuts! I mean, come on, donuts=celebration. Summer is not treating us Bangaloreans well this year and lemons are always on my mind. Big, plump, juicy, organic, tart yet sweet lemons from my parents-in-law’s lemon tree. They are simply THE best. So lemon donuts it was. They turned out so amazing that the next day I made them again. This time around I doubled the recipe and baked it as an 8-inch single layer cake for my parents-in-law’s wedding anniversary. So if you don’t own a donut pan, buy one ASAP! These little things are addicting! For now, simply bake them as mini cupcakes or just double this recipe to get a cake.
The recipe is simplicity at its best. Almost refined sugar free. No eggs required. No mixer needed. Just one bowl and a whisk is all you need to make the sun shine brightest! You can even prepare the glaze in the same mixing bowl. I am always happy with less dishes and lesser clean up. So in these donuts, moisture is being imparted by buttermilk and oil. Honey shoulders the responsibility of lending sweetness. Truly ordinary ingredients create this extra-ordinary treat. These baked donuts are light, fluffy and just lemony which doesn’t make you pucker!
These donuts are then topped with lemon cream cheese glaze. The glaze is a perfect accompaniment for the donuts. Again, just lemony and just sweet. Decorate them with a sprinkle of yellow colored sanding sugar. Vibrant, just like our little one.
So celebrate life and all things nice with these lemon glazed donuts!
Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree
Makes: 6 | Prep time: 15 minutes | Cook time: 10 minutes | Total: 25 minutes
- 3/4 cup + 2 Tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp white granulated sugar
- 1 Tbsp lemon zest
- 1/4 cup honey
- 3 Tbsp oil
- 1/3 cup buttermilk
- 1/2 tsp vanilla extract
- 2 Tbsp lemon juice (lemon enthusiasts may use 2.5 to 3 Tbsp)
Following measurements can glaze about 10-12 donuts.
- 100 gm (3.5 oz) cream cheese, room temperature
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1/4 cup icing sugar, sifted
- Yellow colored sanding sugar, to decorate
- Preheat the oven at 180ºC / 350ºF. Grease 6-count donut pan with oil. Set aside.
- In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, add sugar and lemon zest and rub together with finger to release oils from the zest. Whisk in honey, oil, buttermilk, vanilla extract and lemon juice until the mixture formed is completely smooth.
- Slowly whisk in dry ingredients into wet ingredients until just combined. Do not overmix. Divide the batter among prepared donut pan and bake in the preheated oven for about 8-9 minutes or until a toothpick inserted in a center comes out clean. Cool in the pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool completely.
- Glaze: Whisk together cream cheese, lemon zest, lemon juice and sifted icing sugar to form a smooth consistency. Dip completely cooled donuts one by one into a bowl of glaze and place back on a cooling rack. Sprinkle with yellow sanding sugar just before serving as the colors will bleed. Donuts will keep in an airtight container for 2-3 days stored in a refrigerator.
*You will have little cream cheese glaze leftover which is never a bad thing in my book. You may lick with spoon or store it in refrigerator for 3-4 days. Give the glaze a good whisk before using on baked goods.
*Double the donut recipe and bake it in an 8-inch cake tin. Bake for about 20-23 minutes.
*To make this recipe vegan, make your own non-dairy buttermilk. To 1 tsp lemon juice or apple cider vinegar, add 1/3 cup non-dairy milk of your choice . Let sit for 15-20 minutes and use as a regular buttermilk substitution.
Wow… It’s been 3 weeks since my last blog-post! I’ve really missed you guys. If you follow me on Instagram
then you know of my shenanigans. Past 3 weeks were spent vacationing leisurely in beautiful Goa and finishing some important paperwork back home. If you don’t follow me there then you’ve missed out on some amazing pics of sunsets and not-to-be-missed eateries in Goa so I’d suggest you tap that blue button right away! We had a fabulous time spending our 5th wedding anniversary, relaxing and lazying around on beach. It had been ages (more than a year!!) since we took our last vacation (just us) so this 10 days break was much appreciated. But my sun-burnt self is definitely glad to be back and you’re going to love this recipe I have for you!
After our holiday to the tropics, I recreated the scene in the comfort of our home and made these uh-mah-zing banana donuts. Oh and I didn’t serve them alone. Oh yeh! These are topped with fresh strawberry cream cheese frosting. Yes, it is 2 recipes in 1 blog-post kinda day today. Anyway I can compensate my absence on this space 😉
These soft and fluffy whole wheat banana donuts are what dreams are made of! This is a healthier and eggfree version. Brown sugar has been used which used with bananas lends a caramelized depth of flavor. I prefer to use oil instead of butter in most of my cakes and cupcakes. Oil combined with yogurt gives moist and pillowy end product even when whole wheat flour is involved.
And what do I say about the frosting! It is super cool. Spread it on donuts or frost some vanilla or chocolate cupcakes with it. Yes, the recipe below will frost about 12 cupcakes and will frost 12 donuts even more generously with a spoonful or two extra for licking! The frosting naturally is pink without addition of any artificial color and it is flavored with real strawberries and just a bit of strawberry extract. Perfection indeed!
Baked Banana Donuts with Fresh Strawberry Cream Cheese Frosting ~ Healthier & Eggfree
Makes : 12 donuts | Prep time: 20 minutes | Bake time: 13-14 minutes | Total time: under 30 minutes
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup oil
- 1/3 cup brown sugar
- 1 + 1/2 cup mashed banana (about 3 large)
- 6 Tbsp yogurt
- 1 tsp vanilla extract
- 2 large strawberries
- 4 ounce / 110 gm plain cream cheese spread, at room temperature
- 1 Tbsp butter, at room temperature
- 1/4 tsp strawberry essence
- 1/4 tsp strawberry essence
- 1/4 cup icing sugar, sifted (or more as per preference)
- Preheat the oven at 180ºC / 350ºF. Grease 12-count donut pan with oil. Set aside.
- Sift together flour, baking powder and salt in a bowl. Set aside.
- In a medium sized bowl, whisk together oil and sugar until completely incorporated. Whisk in banana, yogurt and vanilla extract.
- Gently fold dry ingredients into wet ingredients until no flour pockets remain. Do not over-mix. Divide the batter equally and fill the molds no more than 3/4th. Bake for 13-14 minutes or until toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool.
- Preparing frosting: Wash, hull and pat dry 2 large strawberries. Cut them in small pieces and mash them using fork. Add cream cheese spread, butter and strawberry essence to the bowl and whisk using your electric mixer. Add sifted sugar to this mixture and whisk until completely incorporated and frosting is firm. On completely cooled donuts, spread a thick layer of this frosting. The donuts will keep well in refrigerator for 4-5 days.
After being on a month long health-kick, I think it is time to introduce a little indulgence. After all, it is last day of January.Valentine’s day is just round the corner so today’s post was definitely called for. I’m giving you a gorgeous sweet something for the occasion.
I have already professed my love for donut pan to you before. Ooh, how much I adore it. I want to bake everything into donut now, yes, obsessed is the word! But come on, how cute are these baked donuts?! You’re definitely going to have hard time deciding, eat them for breakfast or dessert! Or may be have them for both 😉
These baked donuts are smothered with cream cheese frosting. Purr..fection! They are soft, tender and fluffy. They come together quickly and uses just a bowl. Baking is done in 8 minutes flat! Takes about 20-25 minutes start to finish. Of course, you will need to wait for donuts to cool completely before applying the frosting. I know which is quite difficult! So you may make them a day in advance, frost them and sprinkle sanding sugar just before serving. No more waiting, problem solved!
I made a small batch of 6 which is perfect if you’re still dieting. They are not obnoxiously fattening. I counted calories to be sure and each donut has 210 calories with frosting. Not so bad, right? Perfect for a cheat day with minimal cheating which means, yes, go ahead and have two!
So make them for Valentine’s or make them now. Bake them as donuts or as cupcakes. Just make them! 🙂
Red Velvet Cake Donuts
Yields: 6 | Prep time: 15 minutes | Bake time: 8 minutes | Total time: About 25 minutes
- 2/3 cup + 2 Tbsp all purpose flour
- 1 Tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/4 cup white granulated sugar
- 3 Tbsp oil
- 5 Tbsp yogurt/buttermilk
- 1/2 tsp vanilla extract
- Red food coloring
- 1/4 tsp apple cider vinegar
For cream cheese frosting:
- 3 Tbsp plain cream cheese, at room temperature (I used plain spreadable cream cheese)
- 3 Tbsp icing sugar, sifted
- 1/4 tsp vanilla extract
- Splash of milk, only if needed
- Red sanding sugar, to decorate
- For donuts: Preheat oven at 180ºC / 350ºF. Spray the 6-count donut pan with oil. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a another mixing bowl, whisk together egg and sugar till nicely incorporated. Whisk in oil, yogurt/buttermilk and vanilla extract. Slowly mix in dry ingredients to wet ingredients with the help on spoon or rubber spatula. Mix until just combined. Do not over-mix.
- Add red food coloring as required stirring minimally. Finish with whisking in vinegar to the batter. Divide the batter equally and fill the mold no more than 3/4th. Bake for 8 minutes. Cool in pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool.
- Cream cheese frosting: In a small mixing bowl, whisk together cream cheese, sifted icing sugar and vanilla extract until smooth. If the consistency is too thick, add a dash of milk. Spread the frosting on completely cooled donuts. Sprinkle with red sanding sugar just before serving as the colors will bleed. Doughnuts will keep in an airtight container for 2-3 days stored in a refrigerator.