Baked Cake Doughnuts

Baked Cake Doughnuts
Baked Cake Doughnuts
Cake doughnuts are fried, not baked, at your local doughnut shop. But this recipe bakes up just as delicious, and cleanup is far easier, not to mention a bit less guilt-inducing. This batter also bakes up beautifully in an electric doughnut maker. Note: To get the proper doughnut shape when baking cake doughnuts, you do need a doughnut pan with a rounded bottom to each cup and a post through the middle. Baking them on a flat baking sheet will result in flat-bottomed half-doughnuts. If you don't have a doughnut pan, you can make the same batter and bake it in a muffin tin for doughnut-flavored muffins. The batter also works great with a mini-muffin pan for bite-size treats.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 12 doughnuts
Brunch Dessert Bake Quick & Easy Pastry Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 egg, beaten
  • 1/4 cup plain yogurt
  • 1/2 teaspoon freshly grated nutmeg
  • 3/4 cup plus 1 tablespoon (120 grams) all-purpose flour
  • 1/4 cup (30 grams) whole wheat pastry flour
  • 1/3 cup (75 grams) superfine sugar
  • 2 tablespoons (1 ounce) unsalted butter or vegetable shortening
  • 1/4 cup whole milk, scalded
  • Carbohydrate 30 g(10%)
  • Cholesterol 19 mg(6%)
  • Fat 4 g(7%)
  • Fiber 1 g(4%)
  • Protein 4 g(8%)
  • Saturated Fat 1 g(6%)
  • Sodium 135 mg(6%)
  • Calories 175

Preparation 1. Preheat the oven to 350°F. Lightly grease a doughnut pan. 2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery. 3. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired. Reprinted with permission from Doughnuts by Lara Ferroni, © 2010 Sasquatch Books

Preparation 1. Preheat the oven to 350°F. Lightly grease a doughnut pan. 2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery. 3. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired. Reprinted with permission from Doughnuts by Lara Ferroni, © 2010 Sasquatch Books

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