Bake up some of these light and fluffy doughnuts that have a hint of vanilla and nutmeg inside with the taste of cinnamon sugar on the outside. These are great with a cup of coffee, glass of milk or a nice warm spiced Fall cider. Enjoy! Diane
Fall Baked Doughnuts Cream Together (for approx. 7 minutes until smooth): 1/4 cup butter, room temp 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar Add in (mix until combined): 2 large eggs 1 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground nutmeg 3/4 teaspoon salt 1 teaspoon Rodelle Vanilla extract Once the above is combined alternate adding in: 2 2/3 cups of all purpose flour 1 cup milk Spoon or pipe the batter into lightly greased doughnut pans, baking at 425 for 10 minutes. Once out of oven, shake the warm doughnuts in a bag of 1/4 cup granulated sugar and 2 Tablespoons ground cinnamon to coat. Yield: Approx. 12-14 doughnuts Photos by: Diane Baker for Canning and Cooking at Home Recipe Adapted from: King Arthur Flour "Doughnut Muffins"
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I've always wanted to try making doughnuts. I decided to go with my favorite 'cake' version. I am probably one of the few people that doesn't like super sweet, fried or glazed doughnuts. This recipe, and the oven baking pan seemed like a great fit!! They were a hit! I needed to make a morning pastry for a quick breakfast meeting. Coffee and doughnuts seemed to fit the menu perfectly. These are also lower in fat then their 'fried' counterpart - coming in around 120 calories each instead of 200-300 each for the others.!! These doughnuts are even great if left plain (with no topping.) These are super easy to make and the combinations of flavors and toppings are truly endless!!
~Enjoy! Diane Baked Buttermilk Cinnamon Topped Cake Doughnuts Ingredients: dry: 2 cups Cake Flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1 teaspoon salt wet: 3/4 cup buttermilk 2 eggs, slightly beaten 2 tablespoons butter, melted Directions: Preheat oven to 425 Spray doughnut pan with cooking spray In a large bowl, sift together all the dry ingredients. Add in all the wet ingredients. Mix until just combined. Fill each pan cavity approximately 2/3 full (the batter will be thick, I use two spoons to work the batter into the pan depression.) Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing doughnuts from pan. Finish doughnuts with cinnamon sugar topping (or topping of your choice) Makes 12 doughnuts **************************** Cinnamon Sugar Topping 2 Tablespoons granulated sugar 1 Tablespoon ground cinnamon 2 Tablespoons butter, melted Place the sugar and cinnamon in a shallow bowl and stir together. Lightly brush the tops of doughnuts with the melted butter and roll in the cinnamon sugar mixture to coat. Recipe by: Wilton Baking Photos by: Diane Baker for Canning and Cooking at Home |