Baked Doughnuts Three Ways
Baked Doughnuts Three Ways
(11)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 12 doughnuts |
Ingredients
Batter
- 1/4 cup (4 tablespoons) butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 to 1 teaspoon ground nutmeg, to taste*
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
- 3/4 cup semisweet chocolate mini chips (first choice) or semisweet chocolate chips, optional
- *Use the smaller amount of nutmeg for the coconut or chocolate chip doughnuts; the larger amount for the cinnamon doughnuts..
Topping
- 1/2 cup toasted coconut*
- 1/4 to 1/3 cup cinnamon-sugar or about 1/2 cup non-melting white sugar, for coating
- *Can you use plain instead of toasted coconut? Not really; it browns unevenly, and doesn't produce as good a result.
Directions
1) Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) For chocolate chip doughnuts, stir in the chocolate chips.
7) For coconut doughnuts, sprinkle 1 teaspoon toasted shredded coconut into each of the wells of the pans.
8) Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim for coconut or cinnamon doughnuts; or to the rim for chocolate chip doughnuts.
9) Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight.
10) For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. For sugar-coated chocolate chip doughnuts, shake doughnuts in a plastic bag with about 1/2 cup non-melting white sugar (for best results), or confectioners' sugar.
Yield: 12 doughnuts.
Reviews
- 05/09/2012
- These are delicious and simple! Truly you can make fresh doughnuts in much less than an hours time. I have not started experimenting yet -- just the basic recipe with 1 tsp. nutmeg and then shaking the warm doughnuts in the cinnamon sugar mixture and did some with some vanilla frosting on the top. Thanks!
05/07/2012- I made this recipe and the Baked Doughnuts recipe side by side. Hands down this is more like a true cake doughnut than the other recipe. The Baked Doughnuts recipe was more eggy and had a crumb more like a lowfat teacake. The major difference between this recipe and a fried doughnut is the crunchy exterior. I also tried preheating the pan with 1/2 tsp oil in each well then pouring the batter into the form hoping that the sizzle would produce a nice crisp exterior, but it didn't do much.
- 04/09/2012
- Made these to test out my new doughnut pan. I used buttermilk instead of milk and added drained frozen strawberries, and then topped with a strawberry glaze-they were amazing! Very moist, and very tasty. I will be making these again very soon!
- 03/25/2012
- I made these with the sugar and cinnamon coating! How easy and wonderful! The we're delicious and a new favorite ! I will be making these many more times! Thanks King Arthur for yet again another winner recipe! Regards Nutrilisa
- 03/06/2012
- Am I the only one who wasn't totally WOWed by this recipe? It was good- easy to prepare and baked in the time specified- but it was missing something. I made the chocolate chip version, and my husband described it best- it's a decent, weirdly-shaped muffin. It does not taste like any of the baked donuts I've made in the past. Maybe too much baking powder?
- 02/05/2012
- I'm not a fan of sickeningly sweet doughnuts, so this recipe is refreshing. I did however, alter the recipe a bit and add 1 tbs of honey. In addition to that, when I made them for an art gallery event, I added 2 tbs of cocoa powder as an experiment for chocolate doughnuts-- which went over very well.
- 01/21/2012
- I made the chocolate chip version this morning (perfect for a snowy morning in PA) and they are very good! Very easy to make which is a huge plus to be able to whip up first thing in the morning. Wonderful texture too, a bit crispy on the outside and soft and moist on the inside.
- 01/21/2012
- 01/20/2012
- OMG! I just baked these and they came out perfect! They are de-li-cious, tender and full of flavor. I mixed the ingredients by hand, used 1 tsp of nutmeg and used a doughnut pan. When they came out of the oven, I covered them with melted butter and then with a sugar-cinnamon mix. Fantastic recipe, definetly a keeper. Thanks KAF!
- 01/20/2012
- AMAZING!!! We just got some mini-doughnut pans and and been trying various recipes. These are candidates for "best recipe" so far (besides a killer apple cider doughnut recipe)!! HOWEVER...for a plain donut (that you can still dress up, these were RIDICULOUS! My husband literally inhaled more than a dozen of the mini-donuts (which this recipe yields about 2 dozen) right before dinner. I made a batch of cinnamon-sugar and a batch of fresh-strawberry glazed. Today'll I'll try the chocolate chip version with one batched glazed in chocolate and the other in a regular glaze (Krispy Kreme Original Glaze knock-off recipe that I haven't tried yet). Coconut will be on the horizon along with part of that batch being glazed in a fresh coconut glaze! So excited! Thank you, King Arthur! P.S. Thank you to Irene for the answering my questions of what state the butter should be used (since it is currently not specified)...the answer being softened (many other recipes use melted) and if I would be able to substitute buttermilk for the milk (which might cause them to be too puffy and overflow in the oven).
