Baked Doughnuts From King Arthur Flour Recipe 43
BAKED DOUGHNUTS, FROM KING ARTHUR FLOUR RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- For a non-stick doughnut pan, preheat to 325F Directions 1) Whisk together all of the dry ingredients in a medium-sized mixing bowl. 2) In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy. 3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined. 4) Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full. 5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top. 6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar. Tips from our bakers * Using pastry flour will make a more tender doughnut. HELPFUL TIPS FROM COMMENTS LEFT ON THE KING ARTHUR WEBSITE: "I added some of the KAF cinnamon flavor bites and that added some extra cinna-zing." "The first time I made them I did a cinnamon and sugar mixture and the second time I did a glaze. Mix 1 cup sifted confectioners' sugar sifted with 2 t milk or water, then add 2 t light corn syrup."" I also do a version omitting the spices and substituting a teaspoon of vanilla, then add 1/4-1/2 cup melted chocolate chips to the glaze before dipping to make chocolate glazed vanilla donuts." "This is a wonderful recipe, though I haven't made it exactly as called for. I added 1/2 cup of pumpkin puree and 1-2 tablespoons of additional flour. And I increased the cinnamon just a bit since we love a little more spice in our donuts! The cake enhancer really does keep the donuts moist and fresh longer. Something I did on the third batch, I put the batter in a disposable, plastic pastry bag, cut the end off and filled the mini donut pan that way. It makes for a neater donut and helps control over-fill. I'm not sure if it's because I added the pumpking, but I ended up with 2 1/2 dozen mini donuts. I believe the recipe calls for a dozen." "Doughnut holes from an aebleskiver pan: This cured my cravings for a doughnut using an aebleskiver pan! "
BAKED DOUGHNUTS
This is a recipe I got from King Arthur Flour. You will need a doughnut pan. Pastry flour is recommended but you can use AP flour. If you don't have buttermilk powder, substitute 2 tablespoons buttermilk or yogurt for the water. Recipe makes 6 doughnuts.
Provided by Riverside Len
Categories Breakfast
Time 17m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together all dry ingredients in a medium size bowl. Beat the eggs, oil and water (or buttermilk or yogurt) until foamy. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined. Butter or grease the doughnut pan, non-stick pan spray works well. Fill each doughnut form half full.
- Bake doughnuts in a pre-heated 375 f oven for 10-12 minutes. When done, they'll spring back when touched lightly and will be quite brown on top. Remove the doughnuts from the pan and allow to cool on a rack. Glaze with icing or coat with cinnamon sugar or any non melting sugar.
Nutrition Facts : Calories 246, Fat 8.9, SaturatedFat 1.6, Cholesterol 72.7, Sodium 198.2, Carbohydrate 36.7, Fiber 0.6, Sugar 18.5, Protein 5.1
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- Preheat the oven to 425°F. Lightly grease two standard doughnut pans., In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth., Add the eggs, beating to combine., Stir in the baking powder, baking soda, nutmeg, salt, and vanilla., Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- The batter will be fairly thick; when you draw your spatula through the batter, it will leave a furrow., Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim., 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., For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar.
- For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar., For frosted doughnuts, see our three easy doughnut glazes.
BAKED DOUGHNUTS | KING ARTHUR BAKING
Instructions. Whisk together all of the dry ingredients in a medium-sized mixing bowl. In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) …
From kingarthurbaking.com
4/5 (60)Total Time 25 minsServings 6Calories 240 per serving
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4/5 (60)Total Time 25 minsServings 6Calories 240 per serving
- Whisk together all of the dry ingredients in a medium-sized mixing bowl., In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy., Pour the liquid ingredients all at once into the dry ingredients and stir just until combined., Butter or grease the doughnut pan; non-stick pan spray works well here.
- Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first.
- Fill each doughnut form half full., Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes.
- When done, they'll spring back when touched lightly, and will be quite brown on the top., Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on a rack.
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