Baked amaretto doughnuts

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

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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.

These donuts are cakey and flavoured with amaretto, definitely a fun treat. If you'd prefer a plain baked doughnut recipe, try these baked sour cream baked donuts or baked pumpkin donuts tossed in cinnamon sugar.

📖 Recipe

Baked Amaretto Donuts

AuthorAuthor : Janice Lawandi

Chocolate-glazed baked amaretto donuts made with Almond Breeze. These donuts are baked, not fried.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Servings 8 doughnuts

Calories 216 kcal

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Ingredients

 

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For the doughnuts

• ▢ 83 mL Almond Breeze unsweetened almond milk
• ▢ 28 grams unsalted butter
• ▢ 67 grams granulated sugar
• ▢ 15 mL amaretto liqueur
• ▢ 1.25 mL pure vanilla extract
• ▢ 5 mL vinegar
• ▢ 1 large egg(s)
• ▢ 125 grams bleached all-purpose flour
• ▢ 5 mL baking powder
• ▢ 1.25 mL Diamond Crystal fine kosher salt

For the glaze

• ▢ 100 grams icing sugar
• ▢ 10 grams Cacao Barry extra brute cocoa powder
• ▢ 2.5 mL light corn syrup
• ▢ 1.25 mL pure vanilla extract
• ▢ 15 mL amaretto liqueur
• ▢ 15 mL Almond Breeze unsweetened almond milk
• ▢ 1 handful sliced almonds toasted, to garnish

Instructions

 

First prepare the doughnuts

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

Prepare the glaze

• 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.
• Best eaten the day they are made.

Notes

• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• For this recipe, I used Almond Breeze unsweetened almond milk

Nutrition

Calories: 216kcal

Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

 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.