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Baked amaretto doughnuts

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


For the doughnuts

  • 83 mL ( cups) Almond Breeze unsweetened almond milk
  • 28 grams (2 tablespoon) unsalted butter
  • 67 grams ( 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
  • 125 grams (1 cup) 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


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.


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Calories: 216kcal