Baked Cake Doughnuts

For awhile now I've been seeing a lot of recipes for baked doughnuts all over the blogosphere.  I've never given them much attention since I didn't have a doughnut pan.  I had no intention on buying yet another baking pan.  My kitchen is already overflowing...whenever I open a cabinet I feel like something is going to fall on me.  But I was in Michael's a couple of weeks ago.  I had received a gift card for Michael's and I had gone with the intention of buying a cookbook.  When I got there all they had were books on how to decorate cakes, cupcakes and cake pops.  I would love to learn to do that but practically I don't have the time to get into that.  So as I was wandering around I came across the doughnut pans and I just had to get them. I am so glad I did!  I used the recipe that came on the packaging.  I was amazed at how little fat there was in them.  These are super quick to make.  They only took 7 minutes to bake!  These are best eaten the same day.

I also made a powdered sugar version which I have the directions for below.  I really preferred that version over the vanilla glazed one.  Although the next day the powdered sugar gets all absorbed into them and the texture of the doughnut dries out.

Baked Cake Doughnuts
Adapted from Wilton Doughnut Pan

Makes 12 doughnuts, recipe can be halved

2 cups cake flour, sifted*
3/4 cup sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk*
2 eggs, lightly beaten
2 tbsp butter, melted

* For the cake flour I used a combination of all-purpose flour and cornstarch.
   For the buttermilk I used a combination of milk and vinegar.
   Please refer to the Substitution page for details.

For Powdered Sugar Doughnuts:
2/3 cup powdered sugar

For Vanilla Glaze:
Adapted from Sally's Baking Addiction
1/2 cup powdered sugar
1/2 tsp vanilla bean paste Halal Vanilla Powder or Extract
1-2 tbsp milk

Preheat oven to 425 F.  Spray a donut pan with oil.

In a large bowl, sift together flour, sugar, baking powder, nutmeg and salt.  Add buttermilk, eggs and butter.  Mix together until just combined.  Transfer batter to a piping bag or ziploc bag and pipe into doughnut pan.  Bake for 7-9 minutes or until springs back when touched.

For powdered sugar doughnuts:
In a ziploc bag add the powdered sugar.  Add one doughnut, seal bag and shake until it is coated.  Repeat with remaining doughnuts.  Note: you won't use all the powdered sugar up.

For vanilla glazed doughnuts:
Mix together powdered sugar, vanilla bean paste and milk.  Once the doughnuts have cooled 5 minutes dunk into the vanilla glaze.  If you like, dump into sprinkles next and let cool on a wire rack.  Repeat with remaining doughnuts.

Doughnuts taste best eaten the same day.



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