These baked doughnuts have a cake like taste and texture, but not as sweet as cake. However, the glaze on top adds the right amount of sweetness these doughnuts need.
Old Fashioned Baked Doughnuts
Ingredients:
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2/3 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
Glaze
- 2 cups confectioners' sugar
- 2-3 tablespoons milk
- 2 tesaspoons vanilla extract
Directions:
- Preheat the oven to 425º F. Lightly spray 3 doughnut pans, with 6 cavities in each pan, with cooking spray.
- In a large bowl, whisk together the butter, oil and sugar until well combined. Add in the eggs and vanilla, whisking until well combined.
- In another large bowl, whisk together both flours, baking powder, baking soda and nutmeg.
- Stir half of the dry mixture into the wet mixture, followed by all of the buttermilk and then the remaining dry mixture. Stir just until combined after each addition.
- Place small scoops of batter around in the cavities of the doughnut pans and gently spread the batter into an even layer, filling the cavities about 2/3 full.
- Bake for 7-9 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Remove the doughnut pan from the oven and allow the doughnuts to cool in the pan for 5 minutes.
- While the doughnuts cool, make the glaze.
- In a medium bowl, whisk together the confectioners' sugar, milk and vanilla. Add in more milk if needed to reach desired consistency.
- Remove the doughnuts from the pan while they are still warm and dip the tops into the glaze.
- Place the doughnuts on a wire rack placed over parchment paper or aluminum foil.
- Allow the glaze to set before serving.
Notes:
You can also transfer the doughnut batter into a pastry bag and pipe the dough into the doughnut pans.
*Adapted from Baked by an Introvert.
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