Heidi Moore Holmon’s Donuts

From the gorgeous new book, The Art of Modern Cake: Cake Decorating Techniques for the Contemporary Baker (Yellow Pear Press, 2022), these donuts prove just how versatile a cake decorating book can be in terms of available recipes.



  • 1½ cups (150 grams) almond flour
  • ⅓ cup (72 grams) granulated sugar
  • ¼ teaspoon salt
  • 1¼ teaspoons baking powder
  • ⅓ cup (82 grams) almond milk
  • 1 egg (50 grams), room temperature
  • 4 tablespoon (57 grams) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond essence
  • ½ teaspoon apple cider vinegar
  • ⅓ cup (33 grams) cake flour (reserve)


  • 2 cups (192 grams) confectioners’ sugar
  • 1/4 cup (58 grams) heavy whipping cream
  • 1 teaspoon vanilla extract
  • Food coloring (optional)


Make the Donuts

  1. Preheat oven to 350°F. Lightly coat a nonstick donut pan with butter and set aside.
  1. In a large bowl, whisk together flour, sugar, salt, and baking powder and set aside.
  1. In a saucepan on medium heat, combine milk, egg, butter, vanilla extract, almond essence, and vinegar. With a whisk, constantly stir until butter is fully melted.
  1. Slowly add wet ingredients to combined dry ingredients, mixing until batter is smooth. Fold in as much of the reserved cake flour as is needed to thicken the batter.
  1. Transfer batter to a piping bag fitted with a large circular tip. Pipe batter into prepared donut pan.
  1. Bake donuts for 12–15 minutes or until a toothpick inserted comes out clean. Immediately remove donuts from the pan and place onto a cooling rack. Allow to cool before glazing.

Make the Glaze

  1. Place powdered sugar in a medium bowl. Add in the cream and vanilla and whisk until smooth. The glaze should be thick and hardly move around the bowl slowly when swirled. If the glaze appears too runny, add one additional tablespoon of powdered sugar at a time until desired consistency is achieved.
  1. Dunk each donut face down into the glaze. Set right-side-up on a cooling rack and immediately sprinkle with desired decorations. Here we’ve used finely chopped almonds. Allow icing to fully harden and enjoy. Store in a covered bakery box at room temperature. To avoid smudging the glaze and decorations, store in a single layer.


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