Fruitcake Donuts

Teresa Ambra

Fruitcake Donuts are sensational! These luscious donuts include fruitcake mix and almond extract in the batter. Then they're amped up even more by almond extract and Rainbow Sprinkles in the icing! Every bite is irresistible. Terrific for a holiday breakfast or brunch like Thanksgiving or Christmas. Be prepared to swoon over these luscious donuts.

5 from 1 vote

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Prep Time 25

Cook Time 10

Total Time 35

Course Breakfast

Cuisine American

Servings

Calories 352 kcal

Equipment

1 20-tin donut pan
1 large mixing bowl
1 medium mixing bowl
1 small mixing bowl
1 whisk
1 wooden spoon
2 wire cooling racks
measuring cups
measuring spoons
1 Glad-Lock gallon-size bag without the "stand and fill" bottom

Ingredients

DONUTS:

2 2/3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 cup granulated sugar
1/2 cup half-and-half
1/2 cup plain Greek yogurt or Icelandic yogurt
2 large eggs
1/2 cup salted butter melted, (1 stick)
2 tsp. almond extract
8 oz. container Paradise fruitcake mix

ALMOND ICING:

1/2 cup half-and-half
4 cups powdered sugar
2 tsp. almond extract
2 oz. container Rainbow Sprinkles

Instructions

DONUTS:

Preheat oven to 425°.
Spray a 20-cavity donut pan with cooking spray.
Set aside.
In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
Set aside.
In a medium sized mixing bowl, whisk the half-and-half, Greek or Icelandic yogurt and eggs until smooth.
Whisk in melted butter and 2 teaspoons almond extract.
Stir in fruitcake mix.
Pour the butter/fruitcake mixture into the flour mixture and stir until all the flour is worked into the mixture.
But do not overmix.
Batter will be very thick.
Spoon batter into a large Glad-lock bag (without the “stand and fill” bottom).
Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
Fill each cup 3∕4 full.
Bake for 10 minutes at 425° or until the edges are lightly browned and a toothpick in center comes out clean.
Remove from oven and cool donut pan approximately 2 minutes on a cooling rack.
Remove donuts from the pan and dip in almond glaze.
Set on cooling rack.
Rest donuts 2 to 3 minutes before reglazing the donuts a second time.
Set on wire cooling rack again.
Finally, rest donuts another 2-3 minutes before glazing the donuts a third time.
Immediately sprinkle donuts with colored sprinkles before glazing the next donut.
Set out on wire racks until icing sets, approximately 10 minutes.

ALMOND ICING:

In a medium sized mixing bowl, whisk half-and-half, powdered sugar and almond extract until smooth.
Dip the top of each donut into the bowl of glaze.
Swirl the donut to get good coverage.
Set donuts on wire cooling rack for two to three minutes.
Reglaze the donuts two to three minutes later.
Rest donuts an additional two to three minutes before glazing the donuts for the third time.
Sprinkle immediately with colored sprinkles after glazing each donut the third time.
Let glaze set for 5-10 minutes before serving.

Notes

NOTE: The regular sized donuts took 10 minutes to bake. The whoppers took 11 minutes to bake. So allow extra baking time if you pipe a lot of dough into the donut cavity so that it reaches the top.

NOTE: This is the process for glazing the donuts for the last time: glaze donut and set on wire rack. Immediately sprinkle generously with sprinkles before glazing the next donut. Otherwise, if you glaze all the donuts before adding sprinkles, the icing will dry too much for the sprinkles to adhere.

Fruitcake Mix provided courtesy of Paradise Fruit Company.

Nutrition

Calories: 352kcalCarbohydrates: 66gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 213mgPotassium: 60mgFiber: 1gSugar: 47gVitamin A: 260IUVitamin C: 0.4mgCalcium: 73mgIron: 1mg

Keyword breakfast casserole, brunch, donuts, fruitcake mix, holiday

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