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Easy Baked Doughnuts

Easy Baked Doughnuts


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Easy Baked Doughnuts

The key to a successful doughnut is starting simply. This recipe is not only a quick way to bake delicious doughnuts, it pairs perfectly with a variety of toppings and glazes.

Ingredients

  • 1 cup cake flour
  • 1/4 Cup whole wheat pastry flour
  • 1/2 Cup sugar
  • 1 1/4 Teaspoon baking powder
  • 1 Teaspoon ground nutmeg
  • 3/4 Teaspoons salt
  • 1/2 Teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 1/2 unsalted butter, melted
  • 1/4 Cup whole milk
  • 1/4 Cup plain yogurt

Servings24

Calories Per Serving98

Folate equivalent (total)18µg5%


Chocolate

As a chocolate lover, anything that has chocolate two different ways is guaranteed to cure my chocolate cravings. There are two kinds of chocolate in this chocolate donut recipe: cocoa powder for the batter, and bittersweet chocolate for the glaze. Combined, these chocolate glazed donuts have a light yet moist crumb and a rich, smooth chocolate glazed top. Paired with a glass of milk, these can be a sweet breakfast treat or a nice afternoon snack. Kids love them, so they are a wonderful healthier alternative for their donut cravings.


Our donuts are made with cake mix (duh), so they will be cakey and more dense than your typical glazed donut (think of the chocolate glazed donut at Dunkin versus the regular glazed donut at Krispy Kreme). The springy donuts are made with a yeast based recipe, where as ours is a cake base (sorry to sound like a broken record).

Just like with regular cake &ndash you can absolutely freeze batches of these cake mix donuts (undecorated) to whip out for special occasions (or for watching Netflix, whatever). Just make sure to cool them down completely first and then seal in an air tight container. Mmmmm, just the thought of a secret donut stash is making me giddy!


15 Easy and Delicious Cake Donut Recipes

From classic chocolate and vanilla donuts to more fun flavors, like lemon basil and strawberry glaze, these tasty and delicious donut recipes are perfect any time of year!


Hints and Tips For Making The Dough

1. Making the dough and first rise

The dough for these donuts can be made in either the bread machine, stand mixer or by hand kneading. I’ll give instructions for each of these methods in the printable recipe further down on the page.

When dough has been kneaded, it should be soft and smooth and not sticky. It is then left until it doubles in size (the first rise), which can take about 1 – 2 hours or a little longer depending on the room temperature.

2. How to make ring donuts without a pan

To help the donut holes form, I made some simple little tubes from a tin foil tray. You can make this recipe without using these, but the holes do close when baked and it domes up in the centre. You can see a comparison of the this in the image below.

This is an optional step. If you decide to make the donut hole tubes the instructions are below.

If you are planning on using the donut hole tubes, make them while you are waiting for the first rise.

Making the donut hole tubes

You will need one or more disposable foil trays.

Cut 12 – 14 pieces that are 7.5 cm (2.95 inches) long by 4.5 cm (1.77 inches) high. Then score a line about 1.5 cm (0.59 inches) in from the long edge to create an overlap.

To form the tubes, curl the foil so that edge opposite the overlap, lines up with the scored line. Use a small stapler to staple the pieces in place.

Warning: Make sure that the staples are securely in place. You don’t want any staples that are loose.

Tip: These donut hole tubes can be washed and reused again and again.

3. Rolling and cutting the dough

Rolling the dough after the first rise

Place the dough onto a lightly floured board and gently shape it into an even thickness. Then lightly dust the top of the dough with flour.

Use a rolling pin, roll the dough to an even thickness of about 6 mm (0.25 inches) – it doesn’t matter if it is slightly thicker than this, but don’t make it too thick.

If you have rolled the dough thicker, you will end up with less donuts and they will be very thick when baked.

The next step is to cut out the shapes.

Before you start cutting the donut shapes, slide both hands under the dough to make sure that it’s not sticking to the workbench. If it is sticking, dust a little more flour underneath.

Don’t worry if you have noticed that the dough has shrunk slightly after handling it – this is normal.

About the donut cutters.

There are special donut cutters like the one shown on the left in the picture below. These make two cuts in one go – the donut and the donut hole. If you don’t have one of these use an 8 cm round cutter and a smaller 2 cm cutter for the donut holes (which is what was used for this recipe).

Use the larger cutter to cut out as many 8 cm (3.1 inch) circles as you can. Depending on the shape you have rolled the dough, you could get anywhere between 8 – 10 circles. Then use the smaller cutter to stamp out the centres of each circle.

As soon as you have cut the circles, lift away the excess dough* (plus the donut holes) and put aside for later. If you leave it sit too long around the cut circles, the dough tends to stick together making it a little harder to remove.

(*Further down the page you’ll find out what to do with the excess dough).

Transfer the donuts to a tray lined with baking paper, leaving some space between each as they will rise a little.

4. Second rise

If you are using the homemade donut hole tubes place them in place now. The tubes are a little bigger than the cut holes, so use your two pointer fingers to gently stretch the hole bigger before placing the lightly oiled tubes in. Place these in a warm area for about 45 – 60 minutes and allow to “puff” up a little (they don’t need to double in size).

If the room temperature is hot and dry, give them a light spray of water with a misting bottle. This will stop the outside surface from drying during the second rise.

What to do with the excess dough

With the excess dough give it a quick knead to work it back into a ball. Place the dough into a bowl, cover with plastic and let it rest in the fridge for about one hour (or leave it overnight). After resting, roll the dough out as you did before and cut remaining donut shapes.

If you don’t rest the dough before you roll it the second time, the dough can be a little hard to roll.

However, it’s not necessary to rest the excess dough from this second rolling and cutting. Just bundle the excess dough together, roll and cut out another circle or two, and repeat until you have used all the dough.

5. Baking Tips

About 10 -15 minutes before the end of the second rise preheat the oven to 180°C (350°F). It’s important to have the oven nice and hot before placing the donuts in.

They will bake quickly within about 10 – 13 minutes, with a nice golden glow to the top. Halfway through the cooking time turn the baking tray, this will help with even browning if your oven has a hot spot.

Before placing the donuts into the oven, lightly brush the tops with melted butter, this will help the tops brown during baking. Place the baking tray in the middle oven rack, for best baking results.

Do be careful not to bake them for longer than the stated time, because they will end up being over cooked and slightly dry.

And don’t worry if your donuts don’t turn an even golden-brown colour, just as long as they are cooked it will be fine. After all the donut tops will be covered with glaze and decorations, so no one’s going to know.

Allow the donuts to cool slightly before removing the tubes. While the donuts are still hot/warm dip the tops into glaze and decorate.


Deep Fat Fryer vs. Air Fryer

And that is also why I need to find another way to make doughnuts now.

Someone once asked me if they could bake these doughnuts from scratch below in an air fryer. Honestly, I haven’t tried that. But I know that people bake lots of treats in air fryers now so I would definitely give it a try next time!

I can hear you ask: what if you want fries with that steak dinner?

And you are right. But here’s how we do steak and fries dinners: we go pick up a portion of freshly fried Belgian fries at the fries shack just around the corner.


Baked Cake Mix Donuts

I have to admit, I absolutely love donuts, but I always feel a little intimidated making them at home. I don&rsquot have a lot of experience with frying foods, and it always just seems so difficult, messy, and complicated.

A few years ago I bought some Wilton donut pans, and it has been so fun to learn to bake donuts at home. The texture of the finished donuts is slightly different than fried donuts, but they are equally delicious, and so much easier to make. When topped with a sweet glaze and a few colorful sprinkles, they are totally irresistible!

You can use any flavor of cake mix with these donuts, but I definitely think the Funfetti cake mix makes them extra special. Who doesn&rsquot love sprinkles? In addition to the cake mix, you&rsquoll need oil, eggs, and water, plus a few pantry staples to make a simple glaze.


Flavor and texture

If you like spice cakes or apple cakes or anything with spices in it, then you’ll love this donut recipe. The donuts have a dense crumb similar to muffins, but they are moist and tender. I love their texture almost as much as I love their flavor. Although they are baked and not fried, they taste just like the donuts you’d buy fresh from a bakery shop, only more flavorful.


Delightful Doughnut Recipes

Decadently glazed with rich, dark chocolate or simply dusted with cinnamon-sugar, doughnuts always make your day better. So why not whip up a batch once in a while?

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Chantell Quernemoen

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2013, Cooking Channel, LLC. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

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