Medford 2

Baked Vanilla Donuts with Mocha Glaze Recipe

Vanilla donutsWho doesn’t love donuts? At the 1933 Chicago World’s Fair, donuts were lauded as the “Hit Food of the Century of Progress,” due to their union of fresh ingredients and automated preparation. Much has changed in the nearly 100 years since this declaration, but donuts remain one of America’s favorite treats. There’s actually a National Donut Day celebrated every June 2.

Our friends at Nielsen-Massey Vanillas give us the perfect excuse to celebrate this sweet snack with this delectable recipe for Baked Vanilla Donuts with Mocha Glaze. The recipe calls for Nielsen-Massey vanilla, but, of course, you can use any vanilla you like. We do recommend always using real vanilla and not the fake stuff. The recipe also calls for Nielsen-Massey Pure Coffee Extract to add depth to the chocolate glaze. Again, you can use any coffee extract.

Recipe courtesy Nielsen-Massey

Baked Vanilla Donuts with Mocha Glaze

Serves: 6


1 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup (1 stick) unsalted butter

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract (they recommend Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract



⅓ cup semi-sweet chocolate chips

1 tablespoon unsalted butter

1 teaspoon corn syrup

½ teaspoon water

1 teaspoon coffee extract (they recommend Nielsen-Massey Pure Coffee Extract)

½ teaspoon pure vanilla extract

Preheat oven to 350°F. Spray donut pan with non-stick cooking spray. Combine flour, baking powder and salt in a medium bowl, set aside.

Cream butter and sugar in the bowl of an electric mixer on medium-high speed until well blended. Scrape bowl and add in eggs, one at a time, scraping bowl between and after additions. Beat in vanilla extract.

Reduce mixer speed to low and add flour mixture. Mix until just blended. Transfer batter to donut pan by teaspoonfuls until the batter is evenly divided. Smooth out the dough using the back of the spoon. Bake for 12 to 14 minutes or until a toothpick inserted into the thickest part of a donut comes out clean. Let cool in plan for 5 minutes before removing to a wire rack.

Place chocolate, butter, corn syrup and water in a microwave safe bowl and heat on HIGH for 30 to 45 seconds or until chocolate is melted, stirring after 30 seconds. Stir in coffee and vanilla extracts. Dip the tops of the donuts into the glaze and cover with sprinkles, if desired.

Chef’s Note: If you don’t have a donut pan, you can also prepare the batter as cupcakes.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at