If you’ve been around here long enough, you know I like my donuts baked not fried. I know, I’m an anomaly (apart from the fried donuts I recently found at the farmer’s market that nearly made me forget about these). I also like one solid recipe per baked treat. And when it’s all-natural too, my heart goes pitter patter.

You know when you repeat a word so many times it loses its meaning? Or when you stare at something for so long it becomes commonplace? That’s how I’ve been feeling about food lately. But over the past couple months as I’ve been making food for Hallie, I had an epiphany. It’s beautiful, especially in its natural state. From the bright green hue of her pureed peas, to the soft purple of the roasted berry yogurt, to the vibrant orange of the smashed sweet potato, it’s absolutely beautiful.

I keep a list of post ideas on my computer. On that list donut glazes sat for a good long while. And then I heard that this Friday is National Donut Day. And then I had my food-is-beautiful awakening. And then these were born. Naturally beautiful glazes with naturally occurring sprinkles.

The skins of the blueberries leave behind the best little flecks while the zest of the orange and the seeds of the strawberries fill in as nonpareils. I added cacao nibs to the chocolate, as a nod to their original state. And then, I made an animated GIF because that seemed like the right thing to do.

Some friends are celebrating National Donut Day too. With all this inspiration, you must join in on the celebration!

I Am A Food Blog (Waffle Iron Donuts)
My Name Is Yeh (Biscuit Donuts with Naturally Colored Glaze)
Hummingbird High (Sour Cream Donuts with Kool Aid and Nutella glazes)
Wit + Vinegar (Peanut Butter Oreo Donuts)
Studio DIY (Marshmallow Donuts)
Edible Perspective (Gluten Free Samoa Doughnuts)
Coco Cake Land (Mmmmilk Tea Donuts)
A Cozy Kitchen (Rhubarb Poppyseed Donuts)

Tips for making better baked donuts

• Always add nutmeg to your baked donuts. It yields that traditional cake donut flavor.

• Pipe batter into the pan. It makes for the most even bake.

• Be careful not to overcook your baked donuts. They go from perfect to dry really fast. Practice makes perfect.

• When making the glaze, it works best to get the consistency right first time. If you add more powdered sugar after letting the icing sit, things can get clumpy. Pull out the whisk if so.

• When glazing/frosting, use a flat bottomed bowl just larger in diameter than the baked donut.

• For a thicker glaze (or rather, frosting) add more powdered sugar. For a thinner glaze, add more cream.

• I like to make a couple baked donut holes with the extra batter and use them to test the thickness of the glaze/frosting.

• Using cream or half and half when making glazes tastes far better than using water. It also helps to cut the strong flavor of the powdered sugar.

• To lock in all the moisture, glaze both sides of the baked donut. I rarely do this, but it works like a charm.

• When glazing (as opposed to frosting), dunk a couple times for a more vibrant result, allowing to dry about 15 minutes between dunks.

• Baked donuts are best when the glaze is dry, so give yourself a bit of time. You can make them the night before.

• Once glaze is dry, remove from drying rack and store on a flat surface, uncovered. Storing in an airtight container leads to a goopy mess.

Now, let’s celebrate.

Bake donuts, then add a glaze.

See all baked donut recipes >

Berry Fruit Glaze

yields enough for 6 baked donuts or 12 minis

1 c. powdered sugar
1/4 c. fresh berries
1 tsp. half and half

In a food processor or blender combine ingredients and blend until evenly combined. To thicken, stir in 1 tablespoon of powdered sugar at a time. To thin, stir in 1 teaspoon of half and half at a time. Thickness will vary depending on the berry used.

Recipe adapted from Baking a Moment.

Citrus Glaze

yields enough for 6 baked donuts or 12 minis

1 c. powdered sugar
2 tsp. zest
1 tbsp. citrus juice

In a flat bottomed bowl, stir together ingredients until evenly combined. To thicken, stir in 1 tablespoon of powdered sugar at a time. To thin, stir in 1 teaspoon of half and half at a time.

Chocolate Glaze

yields enough for 6 baked donuts or 12 minis

1 c. powdered sugar
3 tbsp. unsweetened cocoa powder
1/4 c. half and half
dash of sea salt
finely chopped cacao nibs

In a flat bottomed bowl, stir together ingredients until evenly combined. To thicken, stir in 1 tablespoon of powdered sugar at a time. To thin, stir in 1 teaspoon of half and half at a time. Sprinkle with cacao nibs.

Recipe adapted from Joy the Baker.