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Baked amaretto doughnuts

Baked amaretto doughnutsChocolate-glazed baked amaretto doughnuts made with Almond Breeze

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

Baked amaretto doughnutsI remember the first time I had to set up a reaction during my PhD. There I was, supposedly on my way to claiming myself as an “expert,” and yet I didn’t even know what type of glassware to put the reaction mixture in: was I supposed to use an Erlenmeyer or a beaker? The answer was neither. It was embarrassing, not that anybody made fun of me. I can be really tough on myself, but it was more than that.  It was a very  shy and vulnerable time for me because my work was entirely dependant on others showing me how to do things.  I think that’s the hardest part of change and taking on new projects: the beginning stage where everything is new and it takes you ten times longer to do everything because everything is new.

Amaretto doughnuts

I started a new job, which I am so excited about, but for now, I’m at that stage where I don’t know where anything is, I can’t remember even half of my co-workers names, and I ask a ton of questions (and sometimes the same questions twice because I don’t quite catch the answer the first time around). I long for the time when I feel at home in the building, where I know who everybody is, where the office supplies I need are…. but more importantly, I can’t wait for that moment where I can do my job well and be as useful as I can. If anything, my PhD definitely showed me that eventually, I will know what I am doing, and I will finally feel like I’m actually “useful”, so I just have to be patient.

Baked amaretto doughnuts

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. And to celebrate my new job, what better way than with doughnuts! These doughnuts are cakey and flavoured with amaretto, definitely a fun treat. If you’d prefer a plain baked doughnut recipe, try these sour cream baked doughnuts or pumpkin baked doughnuts flavoured with cardamom.

Baked amaretto doughnuts recipe

 

Amaretto doughnuts
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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 216 kcal
Author Janice

Ingredients

For the doughnuts

  • 83 mL almond milk 1/3 cup
  • 28 grams unsalted butter 2 tbsp
  • 67 grams granulated sugar 1/3 cup
  • 1 tbsp amaretto liqueur
  • 1/4 tsp vanilla
  • 1 tsp vinegar
  • 1 large egg
  • 125 grams all-purpose flour 1 cup
  • 1 tsp baking powder
  • 1/4 tsp salt

For the glaze

  • 100 grams icing sugar
  • 10 grams cocoa powder 1 tbsp
  • 1/2 tsp corn syrup
  • 1/4 tsp vanilla
  • 1 tbsp amaretto liqueur
  • 1 tbsp almond milk
  • 1 handful toasted sliced almonds to finish

Instructions

First prepare the doughnuts

  1. Preheat the oven to 350ºF. Prepare your doughnut pans by greasing them and then placing them on a baking sheet.
  2. Melt the butter with with almond milk over medium–high heat in a small saucepan.
  3. 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.
  4. Add the amaretto, vanilla, vinegar, and egg and mix well to combine.
  5. In a separate bowl, combine the flour, baking powder, and salt. Pour the wet ingredients over the dry ingredients and whisk to combine.
  6. Transfer the doughnut batter to a piping bag and pipe into the prepared pans.
  7. Baked the doughnuts for about 10 to 12 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze

  1. 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.
  2. Best eaten the day they are made.

Recipe Notes

For this recipe, I used Almond Breeze unsweetened almond milk

 

 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.

Chocolate-glazed baked amaretto doughnuts made with Almond Breeze

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4 Responses to Baked amaretto doughnuts

  1. Marlene October 28, 2014 at 10:45 pm #

    Best wishes for the new job! I bet if you took a dozen or so of these doughnuts to work, you’d get to know your co-workers quite well really fast!

    On another note, it was good to meet you in person at FBC2014!

Trackbacks/Pingbacks

  1. What's the difference between baking soda and baking powder | Kitchen Heals Soul - November 10, 2014

    […] and then there were the recipes that also included vinegar in the mix. So when I was working on my own doughnut recipe using Almond Breeze, I decided I might as well investigate and see if there was any benefit to using one or the other, […]

  2. The FBC News: Weekend Links Edition for June 6, 2015 | Food Bloggers of Canada - June 6, 2015

    […] Baked Amaretto Doughnuts – from Janice at Kitchen Heals Soul […]

  3. 2015 November desktop calendar | Kitchen Heals Soul - November 1, 2015

    […] Image source & recipe: Baked Amaretto Doughnuts […]

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