Baked Cut Out Donuts Print Recipe 415
BAKED DONUT RECIPE
An irresistible recipe with a very similar flavor to fried cake donuts but without all the extra mess and deep frying hassle! They are perfectly tender and sweet and always temptingly delicious!
Provided by Jaclyn
Categories Dessert
Time 38m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.
- In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar. Mix in eggs and vanilla extract.
- Whisk in 1/3 of the flour mixture, blending just to combined, mix in 1/2 the buttermilk just to combined, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Batter should be slightly lumpy, don't over-mix.
- Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 7 - 8 minutes.
- Let cool in pan for a few minutes then invert onto wire racks to cool.
- For the glaze, in a small mixing bowl whisk together powdered sugar, butter, milk and vanilla. Thin with more milk as needed to reach a nicely spreadable consistency.
- Spoon and spread mixture over donuts, decorate with sprinkles right away if using. Let glaze set at room temperature.
- Donuts are best served the day the are prepared.
Nutrition Facts : Calories 265 kcal, Carbohydrate 42 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 47 mg, Sodium 139 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
BAKED DOUGHNUTS
These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!
Provided by sal
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
- In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
- Bake 12 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 43.7 g, Cholesterol 67.7 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 259.2 mg, Sugar 19.3 g
BAKED CARAMEL CAPPUCCINO DONUTS
These are a baked, vegan mock up of one of my long-gone favourite doughnuts. A yeasted base is filled with a luxurious caramel-coffee custard and capped off with a simple powdered sugar icing. A final drizzle of caramel adds an ooey gooey pizazz! *Note - you'll only use about 1/2 the custard recipe for filling the donuts. The rest? Dunk the scraps!
Provided by YummySmellsca
Categories Breads
Time 5h20m
Yield 10 donuts, 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl (I don't recommend a stand mixer for this) whisk together the flours, potato flakes, flaxseed, yeast and sugar.
- Add the almond milk, vanilla, melted vegan butter and salt and mix well until the dough resembles a very thick batter.
- Cover and let rest 45 minutes.
- Line 2 baking sheets with parchment.
- Flour a countertop *very* well and scrape the dough onto it. It will spread out by itself since it's still very soft.
- Gently pat the dough out to about 1" thickness and using a floured round cutter cut out as many circles as you can (I got 10). Gather the scraps together and cut into pieces, you won't be able to fill them but they make good "donut holes". Place on lined sheets.
- Cover and let rest 30 minutes.
- Preheat the oven to 430°F Bake, 1 sheet at a time, for 10 minutes.
- Remove from the sheets immediately and cool on a wire rack.
- Once donuts have cooled, fill a piping bag fitted with a Bismarck tip (like Wilton or Ateco #230) with the cooled Recipe #479020.
- Fill the donuts with even amounts of custard. Set aside.
- In a small bowl, whisk together sugar and vodka until smooth.
- Whisk in corn syrup until icing is smooth and glossy.
- Dip tops of filled donuts and allow glaze to set firm, then drizzle each with 1/2 tbsp of Recipe #479018 (reheat it if necessary).
- Let set and serve.
Nutrition Facts : Calories 261.1, Fat 1.9, SaturatedFat 0.5, Cholesterol 51.7, Sodium 211.1, Carbohydrate 57.3, Fiber 1.1, Sugar 17.2, Protein 4
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