Ube donuts
A soft ring, a mirror-purple glaze that crackles under the tooth: baked ube donuts are as beautiful as they are comforting.
No frying, no fuss: the pan does all the work.
The no-fry donut
Baked in a donut pan, these rings are light and soft.
The batter, coloured by ube, takes on a bright purple glaze that gives them all their charm. Less greasy than fried donuts, they keep the indulgence without the heaviness. A nostalgic, photogenic treat.
Ube glaze holds its purple colour with no artificial dye: it's the powder itself that tints it.
Ube donuts, step by step.
A few ingredients, a little patience, and purple takes to dessert.
Ingredients
- 150 g flour
- 1 egg
- 80 ml milk
- 50 g melted butter
- 70 g sugar
- 1 tbsp Kinampay ube powder (approx. 10 g)
- 1 tsp baking powder
- Glaze: 100 g icing sugar, 1 tsp ube powder, a little milk
Equipment
- A donut pan
- A mixing bowl
- A piping bag or freezer bag
Method
- Preheat the oven to 180 °C. Mix the flour, baking powder, sugar and ube powder.
- Add the egg, milk and melted butter, then mix to a smooth batter.
- Fill the donut pan using a piping bag and bake for 12 minutes.
- Unmould, let cool, then make the glaze by mixing icing sugar, ube powder and a little milk.
- Dip the tops of the donuts in the glaze and let set on a rack.
The whole Desserts family
Cheesecakes, cookies, desserts: all the indulgent purple, from one recipe to the next.
Ube cheesecake
The purple cheesecake, wonderfully creamy.
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Ube cookies
Soft in the middle, golden at the edges.
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Ube brownies
Fudgy, dense, marbled with purple.
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Ube loaf cake
A soft loaf cake, purple to the core.
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Ube and white chocolate muffins
Indulgent, fluffy, with white chocolate.
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Ube financiers
Small, soft, with browned butter.
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Ube madeleines
The golden hump, the purple heart.
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Ube crêpes
Thin, supple, a tender purple.
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Ube tiramisu
Tiramisu reinvented, all in purple.
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Ube panna cotta
Wobbly, creamy, a soft purple.
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Ube crème brûlée
The caramel cracks, the purple cream melts.
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Ube mousse
Airy, light, a cloud purple.
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Ube macarons
Smooth shells, purple ganache.
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Ube cupcakes
A soft heart, a cloud of frosting.
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Ube cinnamon rolls
Soft rolls, a purple spiral.
Discover the recipe →The chef's touch
Two details make the perfect donut.
Fill the pan only two-thirds full: the batter rises and keeps its central hole. Wait until the donuts are fully cold before glazing, or the glaze will run. A glaze that's neither too thick nor too runny coats them beautifully.
Scatter coconut or pearl sugar over the still-wet glaze: the effect is spectacular.
Mistakes to avoid
Three pitfalls for clean, sharp donuts.
Explore the world of ube
Dessert is just one facet: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Craving these purple donuts?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make ube donuts?
Prepare a batter with ube powder, bake it for 12 minutes in a donut pan at 180 °C, then coat with an ube glaze once cold.
Do you need a donut pan?
For the baked version, yes. Otherwise, a fried-doughnut batter gives more traditional donuts.
Do ube donuts contain caffeine?
No, ube is naturally caffeine-free.
How do you get a vivid purple glaze?
Add ube powder to the icing sugar and just enough milk for a coating texture.
How long do they keep?
They're best on the day, but keep for a day or two in an airtight box.