What better way could there be to start Valentine’s Day than by making a sweet breakfast for your sweetie? Everyone knows Valentine’s Day is a perfect excuse to eat a few extra treats, so try these glazed donuts for a yummy breakfast guaranteed to start both of your days off right!
The pomegranate mimosa in the background is an added bonus to the romantic morning, one that I’m pretty sure I’ll get to enjoy this Valentine’s Day since it’s looking like Friday might be our third snow day in a row. Am I in North Carolina or Siberia?
Now I completely understand that you may love your Valentine, but you may not be a morning person. Don’t worry, I’m in the same boat. Luckily, these donuts require about five minutes of prep, seven minutes of baking, and one minute of glazing. No need to wake up hours early to prepare this sweet treat!
The donuts are baked, but still extremely light and fluffy. I’ve read so many donut recipes that include nutmeg “for that bakery taste,” but until I tried nutmeg in these donuts, I didn’t know what it meant. Believe me, the nutmeg is everything. So, so good. So, so donutty. And the glaze. Ahh, the glaze. Sweet and a little sticky. An absolutely perfect match for a mimosa. (Or a cup of coffee.)
And hey, these donuts aren’t just for Valentine’s Day! Serve them sans love notes and candles and they’re just a great way to celebrate any morning.
Happy Valentine’s Day, loves!
Gluten Free Baked Glazed Donuts
Prep: 5 min Bake: 7 min Makes: 6 donuts
1 cup all purpose gluten free flour, minus 2 tablespoons (I used Cup4Cup.)
2 tablespoons cornstarch
½ cup sugar
1 tsp baking powder
Heaping ¼ tsp nutmeg
½ tsp salt
½ cup buttermilk
1 tablespoon melted butter
1 tsp vanilla
½ cup powdered sugar
1-2 tablespoons milk (I used unsweetened vanilla almond milk. Any kind you have is fine!)
¼ tsp vanilla
1. Preheat oven to 425. Grease 6 hole donut pan.
2. In a medium bowl, whisk dry ingredients together.
3. Whisk wet ingredients together in measuring glass. Pour wet into dry and whisk well to combine.
4. Fill donut pan ⅔ full. (Tip: Fill a ziploc bag with batter and cut off the corner tip. “Pipe” batter into pan.)
5. Bake 7-9 minutes or until donuts spring back when touched. Let cool in pan 4-5 minutes before removing.
6. Make glaze while donuts are cooling. Glaze immediately by dipping donuts.
Best served same day, but will keep two days.