Baked amaretto doughnuts

To go straight to the recipe for these doughnuts? click here for the baked amaretto doughnuts recipe.

In the spirit of taking on new challenges, I decided to show that you can easily replace the milk in your baking recipes with Almond Breeze. It's as easy as swapping out one for the other.

These donuts are cake-y and flavoured with amaretto, definitely a fun treat. If you'd prefer a plain baked doughnut recipe, try these baked sour cream baked doughnuts or baked pumpkin doughnuts flavoured with cardamom.

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Baked amaretto doughnuts

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Chocolate-glazed baked amaretto doughnuts made with Almond Breeze. These doughnuts are baked, not fried.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 8 doughnuts

Calories 216kcal

Author Janice

Ingredients

For the doughnuts

• 83 mL (⅓ cups) Almond Breeze unsweetened almond milk
• 28 grams (2 tablespoon) unsalted butter
• 67 grams (⅓ cup) granulated sugar
• 15 mL (1 tablespoon) amaretto liqueur
• 1.25 mL (¼ teaspoon) pure vanilla extract
• 5 mL (1 teaspoon) vinegar
• 1 large egg(s)
• 125 grams (1 cup) bleached all-purpose flour
• 5 mL (1 teaspoon) baking powder
• 1.25 mL (¼ teaspoon) Diamond Crystal fine kosher salt

For the glaze

• 100 grams (¾ cups) icing sugar
• 10 grams (1 tablespoon) Cacao Barry extra brute cocoa powder
• 2.5 mL (½ teaspoon) corn syrup
• 1.25 mL (¼ teaspoon) pure vanilla extract
• 15 mL (1 tablespoon) amaretto liqueur
• 15 mL (1 tablespoon) Almond Breeze unsweetened almond milk
• 1 handful toasted sliced almonds to finish

Instructions

First prepare the doughnuts

• Preheat the oven to 350ºF. Prepare your doughnut pans by greasing them and then placing them on a baking sheet.
• Melt the butter with with almond milk over medium–high heat in a small saucepan.
• Pour this mixture over the granulated sugar in a medium bowl. Let cool until the mixture is just warm/almost room temperature, stirring every so often to help dissolve the sugar.
• Add the amaretto, vanilla, vinegar, and egg and mix well to combine.
• In a separate bowl, combine the flour, baking powder, and salt. Pour the wet ingredients over the dry ingredients and whisk to combine.
• Transfer the doughnut batter to a piping bag and pipe into the prepared pans.
• Baked the doughnuts for about 10 to 12 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze

• In a small bowl whisk together all the ingredients to form a thick, not too drippy glaze. Smooth it on the tops of the doughnuts with an offset spatula or twist/dip the tops of each in the glaze, finishing with a sprinkling of toasted almond.
• Best eaten the day they are made.

Notes

For this recipe, I used Almond Breeze unsweetened almond milk

Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

Nutrition

Calories: 216kcal

 Almond Breeze sent me samples of their almond milk and financial compensation to develop recipes with their products this month. Thanks for supporting the sponsors that allow me to create new recipes for Kitchen Heals Soul. As always, please know that I wouldn’t mention the product if it wasn’t worth it. And I really have been using Almond Breeze since 2009.