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Dessert Doughnuts

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Dessert Doughnuts Recipe

Puréed fruit makes these baked cake doughnuts especially tender. They're perfect for topping with ice cream or fresh fruit for dessert.

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At a glance

Prep
Bake
Total
Yield
12 baked doughnuts
Nutrition information

Ingredients

Choose your measure:

Doughnuts

Instructions

  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans, or line the wells of a muffin tin with papers and grease the inside of the papers.
  2. In a large mixing bowl, beat together the oil, eggs, sugar, puréed fruit, vanilla, cinnamon (if using), salt, and baking powder until smooth.
  3. Add the flour and mix just until incorporated.
  4. Fill the wells of the doughnut pans three-quarters full; use about 1/4 cup of batter in each well, or pipe with a pastry bag. For muffins, fill each well about three-quarters full.
  5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean; for muffins, bake for 23 to 25 minutes.
  6. Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, tilt the doughnuts out onto a cooling rack.
  7. While the doughnuts are still warm (but no longer fragile), gently shake them, one or two at a time, in the sugar, or dip in the glaze in bakers' tips, below.
  8. Cool completely, and wrap airtight; store at room temperature for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 82g
  • Servings Per Batch 12 doughnuts
Amount Per Serving:
  • Calories 245
  • Calories from Fat 99
  • Total Fat 11g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 47mg cholesterol
  • Sodium 212mg
  • Total Carbohydrate 37g
  • Dietary Fiber 1g
  • Sugars 20g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.