These soft and fluffy baked ube donuts are dipped in a shiny ube ganache glaze. They're made with ube halaya jam and ube extract for maximum flavour and colour!
Preheat oven to 350°F and grease a donut pan with cooking spray or oil. Use a paper towel to wipe away any excess and spread it into a thin, even layer. Set aside.
In a small bowl, stir together flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together melted butter and sugar until combined. Add the egg and whisk until creamy.
Add the ube halaya and ube extract and whisk until the batter is smooth and an even purple colour. Finally, whisk in the milk until combined and smooth.
Add the flour mixture and whisk or fold together with a spatula until just combined.
Transfer the batter to a piping bag and cut off the tip. Pipe the batter into your greased donut pan, filling it about ¾ full.
Bake donuts for 12-14 minutes until the tops are puffed and spring back when touched. Let the donuts cool in the pan for about 10-15 minutes before lifting them out and transferring to a wire rack to cool completely.
Ube Ganache Glaze
Add chopped white chocolate to a bowl that's deep and wide enough to dip your donuts in. Set aside.
In a small pan or microwave, heat heavy cream until small bubbles start coming to the surface and it just barely begins to simmer. Pour it over the bowl of white chocolate and let it sit undisturbed for 5 minutes.
Add the ube extract and stir to mix until all the white chocolate has melted.
Let the ganache cool until it becomes thick enough to coat the donuts without completely dripping off but not so thick that it doesn't settle back into itself. If it becomes too stiff, heat it gently until it melts again.
Dip each donut into the glaze and shake off any excess. Place on a wire rack and let the glaze set.
Top with melted white chocolate drizzles or sprinkle with coconut flakes.