Time to unlock the mysteries surrounding the baked doughnut! These morning (afternoon…evening…anytime!) breakfast treats are easy to make from scratch and no frying is involved. All you need is a doughnut pan (I have this one from Wilton http://www.wilton.com/6-cavity-doughnut-pan/2105-0565.html) and you can achieve perfect doughnut bliss! After the doughnuts have baked, which take less time than scones or muffins, the real fun begins 🙂
Top your doughnuts with chocolate glaze, vanilla glaze, sprinkles, coconut, or lightly brush them with melted butter and toss with a sugar/cinnamon mixture. Doughnuts are a perfect addition to your next brunch or bake a batch for your work peeps. These can easily be turned into a dessert as well by slicing them in half and adding ice cream to put a new twist on the ice cream sandwich. Excuse me while I go bake another batch!
Doughnuts (recipe heavily adapted from Cooking Classy) – Yield 16 doughnuts
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup and 2 tablespoons sugar
- 2 large eggs
- 1 cup milk
- 2 1/2 teaspoons vanilla extract
- Preheat oven to 425F degrees.
- Grease doughnut pan with baking spray and set aside. Unless you have more than one pan, you will bake the doughnuts in three batches.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and ground nutmeg.
- In a separate large mixing bowl, blend together the melted butter, vegetable oil, and sugar using an electric hand mixer until thoroughly combined and smooth.
- Blend in the eggs one at a time.
- Add the vanilla extract to the milk in one measuring cup.
- Alternately add the flour mixture and the milk/vanilla to your blended butter/sugar mixture, making sure to begin and end with the flour, mixing only until just combined.
- Spoon the batter into a piping bag and pipe it into the doughnut pan, filling each cavity about two-thirds full.
- Bake for 8 minutes and transfer cooked doughnuts to a wire rack to cool before glazing.
Chocolate Glaze – (adapted from Sally’s Baking Addiction)
- ¼ cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
- 1 teaspoon light corn syrup
- 1 teaspoon water
- Put all of the ingredients into a microwave-safe bowl.
- Melt in the microwave in 15 second increments, making sure to stir after each set until you have a smooth consistency. Mine was ready after 30 seconds.
- Dip each doughnut into the chocolate glaze, slightly pressing down to coat to the outer edges.
- Glaze makes enough to cover four to five doughnuts with a single dip.
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 teaspoons milk
- Optional: food gel or food coloring
- Whisk together all of the ingredients in a medium mixing bowl until thoroughly combined. Add additional milk or powdered sugar until desired consistency is achieved.
- Add a few drops of food gel or food coloring to add a pop of color to your glaze.
- Depending on the color you choose, you may need to double-dip or triple-dip to create an even and consistent glaze. For the pink glaze I double-dipped the doughnut and for the blue I triple-dipped the doughnut. Make sure to let the glaze harden before dipping for an additional time.
- You can swap out the vanilla extract for lemon, maple, coconut, get creative!
- Glaze makes enough for four to five donuts.
Optional toppings – shredded coconut, sliced almonds, sprinkles, lemon zest, crushed candy