Celebrate National Mustard Day with an innovative twist on classic glazed donuts! These fluffy cake donuts topped with a sweet, tangy mustard glaze are the perfect way to honor the fan-favourite flavour of French’s® Classic Yellow Mustard.
10 min
PREP TIME
15 min
COOK TIME
357
CALORIES
15
INGREDIENTS
INGREDIENTS 12 SERVINGS
- Donuts
- 2 cups (500 milliliters) flour
- 1 cup (250 milliliters) granulated sugar
- 2 teaspoons (10 milliliters) baking powder
- 1/2 teaspoon (2 milliliters) Ground Cinnamon
- 1/4 teaspoon (1 milliliter) Ground Nutmeg
- 1 teaspoon (5 milliliters) salt
- 1 cup (250 milliliters) whole milk
- 2 eggs
- 4 tablespoons (56 grams) unsalted butter , melted
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- Sweet Mustard Glaze
- 1/2 cup (1 stick) (113 grams) unsalted butter , melted
-
2 1/4
cups
(560 milliliters)
confectioners’ sugar
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Substitution Available
- icing sugar
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- 2 tablespoons (30 milliliters) whole milk
- 1/4 cup (60 milliliters) French’s Classic Yellow Mustard
Preparation
-
1
Preheat oven to 425°F (220°C). For the Donuts, spray 12-count donut pan with no stick cooking spray. Set aside. Mix flour, sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add milk, eggs, butter and vanilla; stir just until well blended, being careful not to overmix. Spoon batter into prepared pan, using about 1/4 cup (60 ml) for each donut.
Test Kitchen Tip: You can also use a pastry bag or resealable plastic bag to pipe batter into prepared pan. - 2 Bake 7 to 8 minutes or until golden and toothpick inserted in center comes out clean. Remove donuts from pan ; cool slightly.
-
3
Meanwhile, for the Glaze, mix all ingredients in medium bowl until well blended and smooth. Dip cooled donuts in glaze to coat. Place donuts on wire rack set over a baking sheet or wax paper. Sprinkle with your favorite toppings, such as crumbled cake or vanilla wafer cookies, crushed pretzels, or sprinkles.
Test Kitchen Tips:
• To make a sweet mustard cake topping, mix 1 cup (250 ml) crumbled prepared yellow or pound cake and 1 teaspoon (5 ml) French’s Classic Yellow Mustard until well blended. Sprinkle over freshly glazed donuts.
• For a thinner glaze, increase the amount of Mustard and milk by 1 tablespoon (15 ml) each. Reduce confectioners’ sugar by 1/4 cup (60 ml) and prepare as directed.
• For a bright yellow glaze, stir in 4 to 5 drops Club House® Yellow Food Color.
