GLAZE
DONUTS
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
GLAZE
- Using a Piano Wire Whisk, whisk all ingredients until smooth. Set aside.
DONUTS
- Preheat oven to 400° F (205°C).
- In a bowl, using a Piano Wire Whisk, whisk first 4 ingredients.
- In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
- Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with vanilla. Be careful not to over mix.
- Using a basting brush, lightly brush Mini Donut Pan with vegetable oil. Pipe or spoon dough into Donut Pan, filling wells 2⁄3 full.
- Bake until a toothpick comes out clean, approximately 12–15 minutes. Repeat with remaining batter.
TO GLAZE
- Dip one side of each donut in glaze, and twist clockwise to coat.
- Place plain side down on a cooling rack, and sprinkle generously with white chocolate sprinkles, if using.
- Let glaze set before serving, approximately 5 minutes.
Per serving (1 mini doughnut): Calories 80, Fat 3 g (Saturated 2 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 13 g (Fibre 0 g, Sugars 9 g), Protein 1 g.
32 - 35 min
48 mini donuts
$0.12/serving
GLAZE
DONUTS
32 - 35 min48 mini donuts$0.12/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
GLAZE
- Using a Piano Wire Whisk, whisk all ingredients until smooth. Set aside.
DONUTS
- Preheat oven to 400° F (205°C).
- In a bowl, using a Piano Wire Whisk, whisk first 4 ingredients.
- In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
- Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with vanilla. Be careful not to over mix.
- Using a basting brush, lightly brush Mini Donut Pan with vegetable oil. Pipe or spoon dough into Donut Pan, filling wells 2⁄3 full.
- Bake until a toothpick comes out clean, approximately 12–15 minutes. Repeat with remaining batter.
TO GLAZE
- Dip one side of each donut in glaze, and twist clockwise to coat.
- Place plain side down on a cooling rack, and sprinkle generously with white chocolate sprinkles, if using.
- Let glaze set before serving, approximately 5 minutes.
Per serving (1 mini doughnut): Calories 80, Fat 3 g (Saturated 2 g, Trans 0.1 g), Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 13 g (Fibre 0 g, Sugars 9 g), Protein 1 g.
