Thursday, May 12, 2005

Baked Easter Doughnuts

Baked Easter Doughnuts (Adapted from Delicious)

For the doughnuts

1/2 cup all-purpose flour
1/4 cup vanilla sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 large egg, lightly beaten
1 tablespoon olive oil
1/2 teaspoon vanilla

For the toppings

1/2 cup confectioners' sugar
1 to 3 teaspoons fresh lemon juice
colored shredded coconut and peanut butter eggs or sugars, to decorate

To make the doughnuts

Preheat oven to 350

In a medium bowl, whisk together flour, sugar, baking powder and salt.

In a small bowl, whisk together milk, egg, olive oil and vanilla. Pour into the dry ingredients and mix just until combined.

Evenly divide the mixture between the wells of a 12-hole miniature doughnut pan. Bake until the tops spring back when lightly touched, about 8 to 10 minutes. Remove and carefully turn them out onto a wire rack to cool completely.

To make the topping

In a small bowl, stir together sugar and enough lemon juice to make a thick, but fluid icing. Dip top half of doughnut into the icing and then sprinkle with coconut and top with a few candy eggs.

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  1. How many doughnuts did this make? Nine like in the picture?

  2. Sherry - It has been a long time since I made them, but I believe we got 12.