Are you guys impulsive? My bank balance definitely thinks I am. After a few craft ciders, my boyfriend and I purchased flights back to Japan. To be honest, I don’t regret it and really thrilled to return to the land of magic and kawaiiness. Ramen, onigiri’s and Rilakkuma plushes overload. I am so excited!
In celebration of my return to my dreamland, I decided to make kawaii treats, Rilakkuma baked doughnuts. I am sure you are like, well arn’t doughnuts deep fried? And the answer is yes my friends. I will be honest and admit that the consistency of the baked doughnuts are more like cake, however once the sugar glaze is applied on top, it just reminds me of the finger licking good, Krispy Kreme Classic Sugar Glaze doughnuts.
The key piece of equipment to this recipe is silicone doughnut baking trays. I purchased mine of Amazon for really cheap and they are super cute. Look at how colourful and kawaii they are. The reason they work like a dream for this recipe is that silicone is bendy and can be easily removed from the baked doughnut. The metal ones have a tendency to stick to the cake and gives you an uneven looking bake as half of the doughnut has stuck to the cake tin. No one wants that.
The base of my baked glazed donut recipe is flour, eggs, sugar, butter and vanilla essence. Very similar to a cake however gives that more dense yet fluffy consistency that you want from a doughnut.
The crucial part to these Rilakkuma baked doughnuts is the sugar glaze. Sieved confectionary icing sugar, milk and vanilla extract all mixed together to give that white translucent sheen on top. Once set, the contrast of fluffy cake with the melt in the mouth, cracking, sugar icing is heavenly.
To give my sugar glazed baked doughnuts that extra something, I customised them by adding the faces of my favourite Japanese plushy, Rilakkuma. Also, to make it them even more adorable, I decorated my mirror glaze donuts with jelly beans, Haribo, chocolate buttons and strawberry laces.
This recipe is a lot of fun. Great for when you are feeling creative and want to embrace your inner big kid. You will get 12 amazing kawaii treats to share with your friends and family.
Get your Rilakkuma on and bake! They are:
- Super Kawaii
- Super Moreish
- Super Fun
- Super Delicious
- Super Satifying
My vanilla baked donut recipe is all you need to make your own cute bento treats for the whole family and for parties! If you are also looking for more fun, rice recipes then why dont you try my ‘Japanese Fluffy Pancakes’, ‘Kawaii Easter Milkshakes‘& “Vegan Galaxy Glazed Poptarts’.
This Rilakkuma Tuna Mayo Onigiri Rice Balls recipe makes about 8 balls however double make a whole load of yummy kawaii snacks. If you do make these tuna mayo onigiris then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
- 280g All Purpose Flour,
- 210g Granulated Sugar
- 2 Eggs (1 Whole + 1 Egg Yolk)
- 295ml Whole Milk
- 2 Tablespoons Unsalted Butter, Melted
- 2 Teaspoon Baking Powder
- 2 Teaspoon Pure Vanilla Extract
- Pinch of Salt
- 2x150g Confectionary Icing Sugar, Seived
- 2x 3-4 Tablespoons Milk
- 2x2 Teaspoon Vanilla Extract
- To Decorate:
- 24 Mini Chocolate Buttons
- 50g Swiss Milk Chocolate, Melted
- 50g Swiss White Chcolate, Melted
- Mixture of Candies, Strawberry Laces, Jelly Beans, Haribo, Dolly Mixture etc
- Preheat your oven to 175c in a fan assistant oven and generously grease your silicone baking tray with butter.
- In a large mixing bowl, combine your flour, sugar, salt and baking powder together until well combined. In another mixing bowl, incorporate the butter, sugar, eggs and vanilla extract together.
- Pour the wet mixture into the dry ingredients bowl and merge it all together.
- Scoop the batter into the doughnut baking trays and fill the rings just about 3/4 full. Don't fill too much as the bake will overflow.
- Place in the oven for 20 minutes or until slightly golden. Poke with a toothpick to see if it comes out clean to double check if its fully baked.
- Once cooked, let them cool and then carefully remove the doughnuts out of the silicone trays.
- For the glaze, place the sugar in a medium bowl and slowly stir in the milk and vanilla. Add the milk a little at a time, to make a smooth, thick yet trickly glaze. (You will have to make another batch of icing later so only use the amount for 1 batch this time round)
- Dip each doughnut into the glaze and then let the icing set on a flat surface.
- Once the icing is completely solid, melt your white chocolate first. To melt chocolate over the stove, heat a small pot with several inches of water. Place a glass bowl on top of a saucepan filled with hot water and gently melt the chocolate, stirring regularly, until almost completely melted, then remove from the heat. It will become lumpy if you don't remove the chocolate quickly.
- With a tooth pick or a thin decorative needle, create the Rilakkuma bear snout on all your 12 doughnuts. Rilakkuma has a wide, circular snout so create an oval shape for the base of his nose.
- Repeat the same method to melt the milk chocolate. The brown chocolate is for his eyes and nose detail.
- Again with a thin needle, create circular eyes on the side of the snout. To make the details on the nose, dollop a little bit of chocolate in the centre of the snout and then carefully drag 2 lines downwards to make his mouth. Do this on all of your doughnuts.
- Once all the doughnuts are decorated and set, garnish with sweeties and candies.
- Make another batch of the sugar glaze and dip your candies in. This is to make sure the sweets stick to the doughnut. Customise the bottom part of the doughnut with your carefully place sweets.
- Carefully make about a 2cm slit on each side on the top of the doughnut and gently insert the chocolate buttons to create the ears.
- Once again, let the icing set and then enjoy with a cup of tea.