Baked Doughnuts
Baked, not fried? You bet! You'll scarcely be able to tell these from "the real thing," especially if you frost or sugar them when they're done.
- 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
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1) Whisk together all of the dry ingredients in a medium-sized mixing bowl. |
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2) In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy. |
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3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined. |
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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. |
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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. |
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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. |
Recipe summary
- Hands-on time:
- 15 mins.
- Baking time:
- 10 mins. to 12 mins.
- Total time:
- 25 mins. to 27 mins.
- Yield:
- 6 dougnuts
- Recipe comments (23) »
Tips from our bakers
- Using pastry flour will make a more tender doughnut.
- If you don't have buttermilk powder on hand, substitute 2 tablespoons buttermilk or yogurt for the water.
Reviews
10/17/2009
I tried this recipe this morning. My mom bought me one of the last electric mini donut makers you carry for my birthday and it showed up in the mail Wednesday. My daughter is under 2 but loves cake donuts and I thought this would be fun and easy for me. I am NOT a proficient baker (in fact I have horror stories I could tell). First that donut maker is fantastic. It's easy and when you have little kids, easy and fast is important. Second, the recipes that come with it are questionable so I got on line and found this one instead. Again, easy. I didn't have pastry flour (NOT a baker) or buttermilk powder, so I used bread flour (I do have a bread machine) and yogurt. They turned out great....No hockey puck here. Next challenge is to glaze and sprinkle them. Abigail loves sprinkles! Maybe next weekend! Thanks for the fun.
10/05/2009
The doughnuts were yummy according to my three year olds. They love doughnuts and I was trying to find a recipe to make them a little healthier. This one is flavorful and has a nice texture.
10/02/2009
My family just loves these donuts! I love that they are lower fat and not fried; my family loves the flavor and that we can make them together on a weekend morning. I also do a version omitting the spices and substituting a teaspoon of vanilla, then add 1/4-1/2 cup melted chocolate chips to the glaze before dipping to make chocolate glazed vanilla donuts. YUM!
09/26/2009
These are amazingly easy and tasty. My first batch was overdone, but still good. I tried again setting the oven at 325 - the temperature listed on the recipe that came with the donut pans - and they were perfect!
09/08/2009
I'm waiting for your kitchen research to come up with a moister, softer recipe. These are not doughnuts, they are hockey pucks. I first bought the pan, then hoping for better results bought the elec. mini doughtnut maker. At least the machine made holes & looked like a doughnut but were still hockey pucks. I love doughnuts & am so disapointed
Donna - I am sorry you were left so disappointed. It is very important to use the correct amount of flour. If you are measuring too much flour this can really throw the recipe off. Please go to our website under Recipes. At the bottom you will see Online baking resources. Click on Measuring flour for a nice tutorial. Also, it is important to not overmix once wet has been added to dry. Mix only until combined and no more. Over mixing will overdevelop the gluten producing a tougher product. You may add a few more T. of liquid if it still appears too dry. Lastly, if you have trouble getting the batter into your pan skillfully, may I suggest you load the batter into a zip lock bag. With some scissors, cut one of the bottom corners about 1/2-1" across and pipe into your pan. Elisabeth @ KAF
07/24/2009
These are sooooooo good! Unfortunately they are 4 Weight Watchers points, which is pretty high --- I was hoping for less based on comments from others. The doughnut pan works perfectly with no changes for high altitude baking. We live at 6500 ft.
07/05/2009
These are not doughnuts; not at all. I followed the directions. I used the doughnut pan. Half I covered in cinnamon sugar, half I did with a chocolate glaze and sprinkles ( this was a project I did with my 4-year-old). These are doughnut-shaped, very average tasting pastries of some type. Sorta/kinda muffins...but not really. And, nothing like doughnuts. One of the problems is that the texture is so different from the pan-side to the top-side--real doughnuts aren't like this. I feel irritated that I went to the trouble of buying a pan and making these, rather than just making one of the really good muffin recipes from this site.
07/04/2009
My husband loves these. I make them with 2 tablespoons oil and 3 tablespoons buttermilk to make them even more low fat and they are still wonderful.
06/12/2009
I tried baking these in the mini-donut pan. However, there is too much batter for 2 dozen. Although I filled the pan half-full, the batter rose up and covered what should have been the holes. So, I have some nice tasting blobs, which is not what I expected. I did put some leftover batter in a small custard cup and baked it as a cupcake. I am undecided as to whether to try the recipe again. If I buy the large donut pan, I may give it another chance. I also had trouble getting the batter into the pan. I solved that by using a measuring cup that let me pour.
06/07/2009
These were very good warm with cinnamon sugar. I used apple juice concentrate instead of water. They seemed a bit tough after they cooled though and I used the Mellow Pastry blend. I think I would have to rewarm the leftovers to get them to be like they were after being freshly baked. I thought I used a light hand while mixing. I wouldn't mind trying a chocolate version just not sure how much cocoa to add.
A bit tough might be caused by too much gluten. Pastry flour is 8% gluten, while the mellow pastry blend is 10.3%. It is possible to make chocolate donuts. We suggest 2 tablespoons to start and increase for your taste and expectations. Irene at KAF
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