Baked Ube Donuts with Ube Glaze

• Flour1 cup (125 g)
• Light brown sugar⅓ cup (70 g)
• Baking powder1 teaspoon (4 g)
• Almond milk½ cup (120 ml)
• Egg, large1 (50 g)
• Salted butter3 tablespoons (42 g)
• Ube jam½ cup (150 g)
• Ube extract1 tablespoon (15 ml)

• Powdered sugar½ cup (60 g)
• Ube extract1 tablespoon (15 ml)
• Milk1-2 teaspoons (5-10g)

Preheat the oven to 400°F (200°C). Lightly grease or spray a donut pan.

In a bowl, add in the egg, almond milk, melted salted butter, brown sugar, ube jam, and ube extract. Whisk until smooth. Add in the flour and baking powder and whisk into the batter until just combined.

Add the batter into a piping bag and pipe the batter into the prepared donut pan, filling the donut mold to the top.

Bake for 7-8 minutes or until the edges just turn golden and a toothpick inserted into the donut’s thickest part comes out clean (or with a few moist crumbs). Let the donuts rest in the pan for a couple of minutes, then transfer to a wire rack to cool completely before glazing.

For the ube glaze, whisk together the powdered sugar and ube extract until smooth. If it’s too thick, add a tablespoon or two of milk until it’s a thin and silky glaze.

Once donuts are fully cooled, dip the top of each donut into the ube glaze or spoon the glaze over. Let excess drip off. Set them back on the wire rack to let the glaze set for around 15 minutes. Add sugar sprinkles for extra texture