A baked vanilla donut topped with a lychee flavored glaze. The lychee flavor has a sweet and soft fruity flavor and pairs so well with the simple baked vanilla donut.
I used lychee flavoring from Dolce Flav for the glaze icing. Check out their website, but you can also find their products on Amazon! You can use any flavor of extract in the glaze. I just used this because I have so many fun flavorings from Dolce Flav.
If using Dolce Flav, only add 3-4 drops of flavoring in your glaze mixture. If you are using a regular extract of any flavor then use one teaspoon.
Baked Vanilla Donuts with Lychee Glaze
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
- LYCHEE GLAZE:
- 1-1/2 cups powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons hot water
- 3-4 drops Dolce Flav concentrated flavoring or 1 teaspoon regular extract
Instructions
Preheat oven to 425-degrees. Spray a donut pan with baking spray and set aside.
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.
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.
Spoon batter into each donut cavity, filling 3/4 full of batter.
Bake in 425-degree oven for 10-minutes or until a toothpick inserted in the middle comes out without raw batter on it. Remove the donut pan from oven, and once donuts have somewhat cooled and set, transfer the donuts to a wire rack to finish cooling. If using the same pan to make the second batch of 6 donuts, allow pan to cool, spray with baking spray and then repeat the above steps.
LYCHEE 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 the flavoring or extract.
Dunk cooled donuts in the glaze and immediately top with sanding sugar or sprinkles if desired.
Notes
Store in an airtight container at room temperature. Best eaten within 1-2 days.
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