These donuts are inspired by the King Cake traditionally served during Mardi Gras. These donuts have a special filling inside this sweet vanilla donut, which is decorated with the traditional King Cake colors.
You will need a donut pan to make these…and this recipe makes just six donuts.
Put your donut batter in a ziplock bag, fashioned like a pastry bag, to evenly disperse the batter into the donut cavities. Just cut off a corner of the bag when you are ready to fill the donut pan up!
Fill the donut cavities just 1/3 full of batter…we need to leave room for the filling and then top it off with more donut batter.
Baked Vanilla King Cake Donuts
Print RecipeIngredients
- DONUT BATTER:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons canola oil
- 1 teaspoon Vanilla Extract
- 1/4 cup white granulated sugar
- 3 tablespoons light brown sugar, packed
- 1 egg, room temperature
- 1-1/3 cups all-purpose flour
- pinch of salt
- 1/8 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/8 teaspoon ground nutmeg
- 1/2 cup milk, room temperature (I used unsweetened vanilla almond milk)
- KING CAKE FILLING:
- 3 tablespoons light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped pecans
- 1 tablespoon + 1 teaspoon all-purpose flour
- 2 tablespoons raisins
- 1 tablespoon butter, melted
- VANILLA GLAZE:
- 1-1/2 cups powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons hot water
- 1/2 teaspoon vanilla extract
Instructions
Preheat oven to 425-degrees. Spray a donut pan with baking spray and set aside.
PREPARE DONUT BATTER: In a medium sized mixing bowl, add the butter and oil, white sugar and brown sugar. Stir until combined and creamy. Stir the vanilla extract into the sugar mixture. Add the egg and stir until combined with the sugar mixture. Add the flour, salt, baking soda, baking powder and nutmeg to the wet ingredients. Stir slowly while adding the milk to the mixture. Mix until just combined. Set aside.
PREPARE KING CAKE FILLING: In a small bowl combine brown sugar, cinnamon, pecans, flour and raisins. Stir until combined. Pour melted butter into the bowl and mix until all ingredients are incorporated. Set aside.
MAKE DONUTS: In a large ziplock bag, scoop all of your donut batter into the ziplock bag, on one side (like a piping bag). Cut off the corner of your ziplock bag big enough to pipe the batter into the donut pan. Pipe batter into each donut cavity, only filling 1/3 of the way full.
Use a spoon to spoon the King Cake filling evenly onto the batter. Gently press the filling into the batter. Pipe remaining donut batter on top of the filling, covering the filling completely.
Bake in 425-degree oven for 10-minutes. Remove the donut pan from oven, and once donuts have somewhat cooled and set, transfer the donuts to a wire rack to finish cooling.
PREPARE GLAZE: In a small bowl, melt the butter. Add the powdered sugar to the melted butter and stir. Add hot water a tablespoon at a time to the mixture, until you reach your desired consistency. Stir in vanilla extract.
Dunk cooled donuts in the glaze and immediately top with sanding sugar or sprinkles.
Notes
If you want to skip a step, or hate raisins and nuts, then you can totally leave out the filling and just make a vanilla donut. Bake time is the same. Donuts are best enjoyed the same day as the are made, but they will stay fresh 2-3 days if stored in an airtight container at room temperature.
XOXO,
Kelly
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