Peanut Butter Glaze: 2-4 donuts
1/2 cup icing sugar, 1 tbsp smooth peanut butter,
2 tbsp 2% milk, 1/4 tsp vanilla extract
Whisk all the ingredients together and depending on your preferred consistency add more icing sugar, peanut butter, or milk. Dip the cooled donuts in and sprinkle with chopped nuts (I used almonds - mild in flavour but still with a good amount of crunch).
Chocolate Coconut Glaze: 2-4 donuts
1/2 cup semisweet chocolate chips, 2 tbsp coconut oil,
3/4 cup sweetened flaked coconut, toasted
Melt together the chocolate chips and coconut oil in the microwave, stirring frequently. Add more chocolate or oil, as before, depending on your preferred consistency. Dunk in the cooled donuts and sprinkle with the toasted coconut until well coated.
White Chocolate Peppermint Glaze: 2-4 donuts
1/2 cup white chocolate chips, 2 tbsp vegetable oil,
1/4 tsp peppermint extract
Melt together the white chocolate chips, vegetable oil and peppermint in the microwave, stirring frequently. Add more chocolate or oil, again, depending on your preferred consistency. Dip in cooled donuts and sprinkle with chopped chocolate pieces or crushed peppermint candies.
Surprise, surprise, the coconut was the favourite donut but that's not to say the peanut butter or white chocolate peppermint weren't equally delicious. These donuts are going into my hall of fame of baked goods for pure decadence. They are best served with a cold glass of milk, but I enjoyed them with what else but a hot cup of tea - and I dare you not to finish them all in one day!
Tip: When filling the donut pan, I found it easiest to fill a ziplock bag with the batter, cut the tip off and pipe them in to ensure they were filled evenly. You could also skip the sprinkling of nuts on the Peanut Butter Glaze by using crunchy peanut butter instead!