Baked Doughnuts

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Slightly adapted from the recipe on the Wilton doughnut pan

2/3 cup whole wheat pastry flour
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup buttermilk
2 eggs
2 tablespoons melted butter

topping:
1/2 cup melted butter
3/4 cup cinnamon sugar

Preheat oven to 425 degrees F.  Spray two 6-doughnut pans with nonstick cooking spray.

Into a large mixing bowl, sift the flours, sugar, baking powder, nutmeg and salt.

Pour the buttermilk into a large glass measuring cup.  Add the eggs and whisk well.  Add the melted butter and whisk again.

Pour the wet ingredients into the dry and stir with a rubber spatula just until ingredients are combined.

Fill each doughnut cup approximately 2/3 full.  I’m thinking about putting the batter into a pastry bag next time.  Not sure if it will be worth the mess…

Bake 7-9 minutes or until the top of the doughnuts spring back when touched.  Let cool in the pan for 4-5 minutes before removing.

Dip doughnuts in melted butter, roll in cinnamon sugar.  Doughnuts are best served fresh.

Makes 12 doughnuts.

Variations:
Chocolate Glazed Donuts:

1/2 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons corn syrup
1/2 teaspoons hot water

In a medium microwave-safe bowl, melt chocolate chips, butter and corn syrup on 50% power for 1 minute, stirring frequently until completely melted.  Stir in 1 teaspoon hot water, until the glaze is thick and smooth.  Add another teaspoon hot water if the glaze is to thick.  Use immediately to glaze donuts.

Confectioners Sugar Donuts:

Put 2/3 cup of confectioners’ sugar in a resealable plastic bag.  Add a doughnut, close the bag, and shake to coat.  Repeat with remaining doughnuts.

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Published in: on October 13, 2013 at 7:38 am  Comments (1)  
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One CommentLeave a comment

  1. Yum!

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