Preheat oven to 400F. Grease donut pans (I use cooking spray) and set aside (this recipe makes 11 donuts).
In a medium mixing bowl, whisk flour, baking powder and salt.
In a large mixing bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar, ube halaya and butter on medium speed until well blended.
Add egg and ube extract and continue beating until combined. Remember to scrape the bottom and sides of your bowl (see note).
Using a rubber spatula or a wooden spoon, fold half your flour mixture into your ube mixture, followed by milk, and finally the rest of your flour, until each addition is just combined.
Transfer donut batter to prepared donut pans, filling each cavity about ¾ full (see note).
Bake the donuts for 7-8 minutes or until they spring back when lightly pressed and a toothpick inserted in the centre of a few donuts comes out clean.
Remove from the oven. Allow the donuts to cool in the pan for about 5 minutes before transferring to a wire rack.
While still warm, dip the donuts in the ube glaze (recipe follows) and return to the wire rack to allow the glaze to set. Optionally, you can top the donuts with shredded coconut after dipping in glaze, or dip them in melted butter and top with shredded cheddar cheese.
To make the ube glaze, simply combine powdered sugar, ube extract, milk and a little salt. Stir until smooth. Add more sugar or more milk a little at a time until you get the right consistency — thicker but still pourable.
Not all ube jams are made the same. I make my own ube halaya and if you use that to make your ube donuts, you don’t need to change anything in the recipe. If you use store-bought ube jam, I suggest to taste your ube mixture before adding in the egg so you can decide if you need more sugar, ube or both. Make sure to add sugar or ube in small increments.
To make transferring the ube donut batter easier, you can transfer the batter to a pastry bag or a large Ziploc bag with a corner cut off and use that to pipe the batter into the pan.
See post for more baking tips, complete step-by-step photos and FAQs.