This post is sponsored by Nielsen-Massey. I am pleased to be invited back to share a holiday recipe using products from their Holiday Flavors Bundle.
Christmas is a time for baking. I have a lot of fun making holiday treats for my family to enjoy. To give a classic doughnut recipe a holiday twist, I incorporated festive extracts; like peppermint and Bourbon vanilla.
Weekend mornings we sometimes drive and pick up doughnuts. Here's how I made these delicious doughnuts at home.
Ingredients Doughnuts
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon Madagascar Bourbon Pure Vanilla Extract
2 large eggs
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
non-stick spray
crushed candy canes for garnish
Ingredients Clear Glaze
3/4 cup sugar
1/4 cup water
1/4 teaspoon Pure Peppermint Extract
Directions Doughnuts
Preheat oven to 325 degrees F. Spray doughnut pan with a non-stick cooking spray. In a large bowl, mix together dry ingredients. In a separate bowl, whisk together sour cream, oil, eggs, and Madagascar Bourbon Pure Vanilla Extract. Add the dry ingredients to the wet and mix together until smooth. Place doughnut batter in a plastic bag, snip a corner off the tip and pipe batter into doughnut pan. *Be careful not to overfill. Bake for 12 to 14 minutes, or until a toothpick inserted into the thickest part of a doughnut comes out clean.
Directions Glaze
Combine water and sugar and Pure Peppermint Extract in a small saucepan with a whisk. Bring to a boil. Boil until the sugar dissolves and the syrup turns clear. Allow glaze to cool slightly above room temperature, then brush each doughnut with a very thin coat of glaze and sprinkle with crushed candy canes.
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon Madagascar Bourbon Pure Vanilla Extract
2 large eggs
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
non-stick spray
crushed candy canes for garnish
Ingredients Clear Glaze
3/4 cup sugar
1/4 cup water
1/4 teaspoon Pure Peppermint Extract
Directions Doughnuts
Preheat oven to 325 degrees F. Spray doughnut pan with a non-stick cooking spray. In a large bowl, mix together dry ingredients. In a separate bowl, whisk together sour cream, oil, eggs, and Madagascar Bourbon Pure Vanilla Extract. Add the dry ingredients to the wet and mix together until smooth. Place doughnut batter in a plastic bag, snip a corner off the tip and pipe batter into doughnut pan. *Be careful not to overfill. Bake for 12 to 14 minutes, or until a toothpick inserted into the thickest part of a doughnut comes out clean.
Directions Glaze
Combine water and sugar and Pure Peppermint Extract in a small saucepan with a whisk. Bring to a boil. Boil until the sugar dissolves and the syrup turns clear. Allow glaze to cool slightly above room temperature, then brush each doughnut with a very thin coat of glaze and sprinkle with crushed candy canes.
*This post was made possible through a partnership with Nielsen-Massey. All opinions expressed are my own.