Preheat oven to 325 degrees. Lightly grease a mini donut tin with cooking spray; set aside.
Servings and Ingredients
|Spice Drop Donuts|
|1 c.||Hy-Vee granulated sugar|
|4 tbsp.||Hy-Vee unsalted butter, softened|
|1||Hy-Vee large egg|
|1 ¾ c.||Hy-Vee all-purpose flour|
|½ tsp.||Hy-Vee baking powder|
|½ tsp.||Hy-Vee baking soda|
|¼ tsp.||Hy-Vee salt|
|1 ½ tsp.||Hy-Vee vanilla extract|
|1 c.||Hy-Vee Spice Drops, quartered|
|2 ¼||Hy-Vee powdered sugar|
|2||to 3 tbsp. Hy-Vee skim milk|
|1 tsp.||Hy-Vee vanilla extract|
Things To Grab
- Mini donut tin
- Large bowl
- 2 small bowls
- Resealable plastic bag
- Wire cooling rack
In a large bowl, beat together sugar and butter until creamy. Add egg and mix. In a small bowl, sift together flour, baking powder, baking soda, and salt. Add to egg mixture and stir to combine. Add buttermilk and vanilla extract. Stir in Spice Drops.
Pour batter into a resealable plastic bag with a small corner cut off. Fill each cup 3/4 full and bake for 8 to 9 minutes or until tops spring back when lightly touched. Remove donuts from the pan to a cooling rack.
Make Confectioner's Glaze: In a small bowl, whisk together sugar, milk and vanilla extract until sugar is dissolved and no lumps remain. Use immediately to glaze cooled donuts. If using additional toppings, sprinkle over before glaze sets. If desired, top with spice drop holly.
Hyvee Culinary Expert TipTo create spice drop holly, roll green spice drops out with a rolling pin and cut out leaf shapes. To keep rolling pin from sticking, sprinkle drop liberally with granulated sugar as you roll drops out. To create berries, quarter a red spice drop and roll the smaller pieces into a ball between thumb and forefinger.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 10mg
- Sodium: 55mg
- Total Carbohydrates: 24g
- Protein: 1g