These peppermint donuts have the perfect balance of mint and vanilla for that unmistakeable candy cane flavor. They’re a festive treat for holiday brunches and breakfasts!
Preheat the oven to 350 degrees F. Grease the donut pan cavities with cooking spray and set it aside.
In a large bowl, combine the dry ingredients with flour, cornstarch, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl whisk together milk, melted butter, egg, peppermint, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Don’t overmix the batter.
Transfer the batter to a piping bag or a large Ziploc bag and pipe into a donut pan filling about halfway.
Bake for 10-12 minutes until the toothpick inserted comes out clean. Transfer the donuts to a wire rack to cool down.
Meanwhile, prepare the vanilla glaze. In a bowl mix confectioners sugar, vanilla extract, and milk until smooth without any lumps.
Dip the cooled donuts in the vanilla glaze. Allow the excess glaze to drip off by placing the donuts on a wire rack.
Sprinkle some crushed peppermint candies on top. Once the glaze is set, serve the donuts.
Notes
Using cornstarch in the recipe yields the cakey donuts.
Avoid overmixing the donut batter.
Make sure the milk and egg are at room temperature.
To make the glaze thinner, add more milk. To make it thicker, add more confectioners' sugar.