Baked Donuts with Espresso Glaze

Yield: 6 donuts

Cook: 30 minutes

Tessa Arias Baked Donuts with Espresso Glaze are mouthwatering, sweet, fluffy, and simple to make. [caption id="" align="aligncenter" width="600"] Baked Donuts with Espresso Glaze[/caption] So before going on my trip recently I...

9 Responses to “Baked Donuts with Espresso Glaze”

  1. #
    Csilla — June 22, 2011 at 12:20 pm

    oh wow, so many new information! like flours go bad, never have i thought such thing happens so quickly! and that making donuts are so easy! they look really really good, too! :)

  2. #
    Lauren @ KeepItSweet — June 22, 2011 at 12:37 pm

    I really should take that advice and keep my flours in the fridge on a regular basis! That espresso glaze sounds wonderful.

  3. #
    nancy@skinnykitchen — June 22, 2011 at 2:49 pm

    Yummy looking donuts!

  4. #
    Tracey — June 22, 2011 at 6:53 pm

    Giant bummer about your flour. I hate having to throw food away. The donuts look awesome, I've been craving donuts for weeks now!

  5. #
    maris — June 22, 2011 at 10:33 pm

    So much healthier then fried! Yay! I can eat donuts again!

  6. #
    Jun — June 23, 2011 at 8:33 am

    I just throw away a big bag of whole wheat flour myself. I should have known better. I live in a tropical country and I stored it under kitchen sink. LOL

    The glaze – I really need to make it. Thank you for sharing this.

  7. #
    BakerbyNature — June 23, 2011 at 11:00 am

    Donuts and coffee are already a perfect morning match, but adding the espresso glaze is heaven. Which reminds me I need to run and get coffee so my brain can begin to function!

  8. #
    nat@thesweetslife — June 23, 2011 at 8:36 pm

    I have a donut pan and have yet to use's been taunting me for a few weeks now! Must do that :) This glaze sounds amazing!

  9. #
    whatkatiesbaking — June 24, 2011 at 12:19 am

    yummm!! i found your blog on stumbleupon and LOVE IT
    this recipe is amazing.

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