If someone in the not-too-distant past told me I’d make a semi-wholesome baked donut that I’d love just as much as the chocolate-covered, cream-filled, fried kind, I would have laughed. But then again, if someone in the not-too-distant past asked me where I saw myself at the age of 23, my answer would definitely not have been “settling into married life in a foreign country.” The moral of the story, kids, is to embrace the unexpected—because the unexpected can be damn good.
I’ve always been a fan of the most artery-clogging donut varieties. Growing up, the most popular donuts in the Malczewski household were apple fritters the size of a small child and chocolate-glazed long john donuts stuffed with cream. When I heard about the existence of a donut baking pan, I was a bit skeptical that its results could yield anything comparable to the fried delights I was raised on. I was happily mistaken!
This recipe yields a delicious cake-like donut, made extra-nostalgic with the flavors of a childhood classic. Raspberry jam (with lots of seeds, please!) is swirled through the batter, and the donuts are finished with a peanut butter glaze (don’t even look at me if you don’t prefer extra-crunchy). Using whole wheat flour and brown butter in the batter adds complex, nutty flavors, resulting in a donut that feels indulgent and wholesome at the same time. And if you bake them in a mini-donut pan like me, you can eat as many as you want without any second thoughts (that’s how it works, right?).
I adapted this donut recipe from Joy the Baker, a downright goddess in the baked donut world (a world I very much want to live in). Feel free to sub in whatever flavor jam you’d like, and experiment with different nut butters in the glaze. Can you imagine a blackberry jam donut with almond butter glaze? I mean YUM.
Go confidently in the direction of your dreams. Make the donuts you’ve imagined. That’s about all the moralizing I’ve got for today, friends.
- 1 cup whole wheat flour
- 1/3 cup granulated sugar
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 2 Tbsp. butter (28 g)
- 1 egg
- 1/2 cup milk
- 1/4 cup raspberry jam
- 1 cup powdered sugar, sifted
- 1/4 cup peanut butter (I used crunchy)
- Pinch of salt
- 4 Tbsp. milk
- Preheat the oven to 350° F / 175° C. Grease a donut baking pan and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- In a small saucepan, melt the butter over medium-low heat, stirring occasionally, until it browns and smells nutty. Transfer to a small bowl. In another small bowl, whisk together the egg and milk; add the brown butter to the wet ingredients and mix well.
- Add the wet ingredients to the dry and mix well until combined; do not overmix. Swirl the jam into the batter.
- Spoon the batter into the greased donut pan so that each mold is no more than three-quarters full. Make sure the batter is evenly distributed throughout each mold. Place in the oven and bake for 7-8 minutes. Remove from the oven and allow donuts to cool before inverting on a wire rack. Repeat with the remaining batter.
- Make the glaze: In a medium bowl, combine the powdered sugar, peanut butter, and salt and mix together. Add the milk a tablespoon at a time until the glaze is thick but pourable.
- Dip each donut in the glaze (I dipped the smoother bottom side). Place on the wire rack and allow the glaze to set before serving.