2Tablespoonsunsalted butter, melted and slightly cooled
For the glaze
1teaspoonube halaya
3-4Tablespoonsheavy cream or milk
½cupconfectioner's sugar
1teaspoonube extract
Instructions
Preheat oven to 350°F
In a large bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer or a large bowl and using a hand mixer, cream together the light brown sugar, eggs, ube jam, milk, vanilla, ube extract, and melted butter.
Slowly add the dry ingredients to the wet ingredients and mix together just until well combined.
Spoon or pipe into a lightly greased donut pans, filling just ¾ of the way to the top.
Bake at 350°F for 15 to 17 minutes. Allow to cool in the pan for 2 minutes before transferring to a wire rack to cool. Meanwhile, make the glaze.
Make the glaze
In a large bowl, whisk together ube jam, cream, confectioner's sugar, and ube extract until smooth and there are no lumps of confectioner's sugar visible. Place glaze in a shallow bowl wide enough to dunk the donuts.
Dip one side of each donut into the glaze and allow to set on a wire rack, glaze side up.
Optional: whisk together ½ cup confectioner's sugar with 3 tablespoons of heavy cream and drizzle over the ube glaze for added decoration.
Notes
Ube: You can find ube halaya (ube jam) and ube extract at most Asian grocery stores as well as online.Storage: store donuts in an airtight container at room temperature for up to 4-5 days.