These passion fruit baked donuts are a vanilla based donut with the addition of passion fruit flavoring added to the batter and glaze.
Homemade donuts are so easy to make and only require one bowl and a donut baking pan. I have a regular circle donut pan, but also a heart shaped donut pan. I thought since I was flavoring these donuts with passion fruit, it was the perfect time to use my heart pan.
I used passion fruit flavoring from Dolce Flav in the batter and glaze. Using actual fresh passion fruit in the batter will not work in this recipe. 
If you do not have the flavoring and want to make these donuts using fresh passion fruit, my suggestion would be to just use vanilla extract in the batter and glaze, and then top the donuts with thin slices or chunks of fresh passion fruit right before serving. Or you can mash the fruit and use that as your liquid when making the glaze (melted butter, powdered sugar and mashed passion fruit. Adjust the amount of sugar or fruit to get an icing consistency).
Passion Fruit Baked Donuts
Print RecipeIngredients
- DONUT BATTER:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract (I used Rodelle Gourmet Vanilla
- 2 drops Passion Fruit Dolce Flav flavoring (optional)
- 1/4 cup white granulated sugar
- 3 tablespoons light brown sugar, packed
- 1 egg, room temperature
- 1-1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/8 teaspoon ground nutmeg
- 1/2 cup milk, room temperature
- PASSION FRUIT GLAZE:
- 1-1/2 cups powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons hot water
- 3-4 drops Passion Fruit 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 and passion fruit flavoring (if using), 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 (error on the side of less batter. If you fill to the top, the donuts will bake and spill over the pan).
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. Using a mini rubber scraper to loosen the donuts from the pan helps so no part of the donut gets stuck in the pan. 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.
PASSION FRUIT 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 if eaten within 1-3 days. If serving with fresh fruit on top, wait to add to each donut before serving.
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