Baked Doughnuts
Ingredients
- 1 cup Round Table Unbleached Pastry flour or 7/8 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons dried buttermilk powder
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons water
Directions
1) Whisk together all of the dry ingredients in a medium-sized mixing bowl.
2) In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.
3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4) Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.
5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.
6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.
Reviews
05/07/2012- I compared this recipe to Baked Doughnuts Three Ways. This additional egg in this recipe is more pronounced, likely not noticeable if you weren't comparing side by side. This texture is more like a lowfat teacake, softer and eggier, and might be a nice snack. But if you want a crumb more like a cake doughnut, I'd recommend the Baked Doughnuts Three Ways recipe. You won't get the crunchy fried exterior, but the texture is pretty close.
04/05/2012- awesome, simple, delicious recipe! I am a vegan, so I did some simple substitutions, and I doubt there is much (if any difference). For egg replacer, I do use EnerG, but I love to use 1 T ground flaxseed + 1/4 C water for one egg. I also make "buttermilk" using 1 C Soy Milk + 1 T white distilled vinegar (or lemon juice), letting it sit for about 5 minutes before I take my 2 T in substitution for the dry buttermilk and water, as recommended by the KAF bakers. I like to substitute applesauce for oil, but I haven't tried it yet as I don't have unsweetened applesauce, and I don't have enough apples to justify processing into applesauce. Great recipe and look forward to experimenting with more of the doughnut recipes!
04/02/2012- I substituted the buttermilk with 2 tbs of milk and 1/2 tbsp of lemon juice and baked the batter in a muffin pan. The muffin-doughnuts were spicy and sweet enough that my family didn't think another coat of cinnamon sugar was needed. The cakes were pleasantly chewy although dry and dense compared to Dunkin Donuts, which is the only type of cinnamon doughnut I can compare these doughnuts to. Maybe I'll try cake flour instead of all purpose next time.
- 03/23/2012
- Has anyone made these with an egg substitute? We generally use Ener-G egg replacer when baking, or applesauce for things like brownies.
We have not tested this recipe with either of these replacers. I'm guessing that Ener-G Egg replacer will work just fine. Give it a try. Frank @ KAF.
- 02/29/2012
- I've been making this recipe for over 4 years. I use KA Whole Wheat Pastry flour and sub low fat milk for the water. I love them. They taste great even without frosting.
- 02/25/2012
- Made this recipe gluten free by substitution my favorite gf flour. Everyone loved it!
- 02/12/2012
- Meh - Used yogurt in place of the water, weighed the ingredients, tasted like a dry muffin. Nothing to write home about...
Sorry to hear that your doughnuts were heavy. Could the batter have been over mixed or the oven temperature been off? Give us a call on the hot line if you need assistance, 800-827-6836. Frank @ KAF.
- 01/31/2012
- I thought I had wasted my money on the doughnut pan, until I found this great recipe! I omitted the nutmeg and added 1 tsp of vanilla extract... Then when done, I brushed with melted butter and dipped in 2 tbsp sugar and 1 tbsp cinnamon mixture. They were soft. Beyond fabulous! Thank you for the great recipe.
- 01/18/2012
- These smell delicious when baking, wow!!! The recipe is so simple, however, I had a hard time finding buttermilk powder. Luckily I live near a whole foods and knew I could easily find plenty of king arthur products in their baking aisle. I judged poorly when pouring the batter into my doughnut tin, be sure to only fill them half way. They'll appear low at half way, but trust me! I poured a little more in each one thinking they wouldn't rise enough and they ended up overflowing my pan. Otherwise, these are AWESOME!! Thank you.
Thanks for sharing your baking experience - your first try with this recipe will help others prevent doughnut pan overflow. Happy Baking! Irene @ KAF
- 01/03/2012
- I received a doughnut pan for Christmas and rather than try the recipe on the box, I came straight over here to find a trusted King Arthur recipe instead. The results were very satisfying. The only thing I added to the recipe was a filling of mashed banana and cinnamon sugar. Piping rather than spooning the batter and filling into the pan made it quite easy to put together. I baked the doughnuts for 18 minutes, which gave the moist center enough time to bake completely. I look forward to trying more variations on this recipe.
