Homemade Baked Doughnuts
Who doesn't love a freshly made doughnut? Instead of a deep-fried treat, these "doughnuts" are baked. Once baked, they were rolled in cinnamon sugar. With a cup of coffee, they actually tasted better the next day. We found them to be a satisfying way to enjoy a doughnut without all the fat gram guilt.
Servings 12 doughnuts
Equipment
- 1 Non-stick Doughnut Pan
Ingredients
- 1 cup Unbleached Pastry flour or 7/8 cup Unbleached All-Purpose Flour (see note)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons dried buttermilk powder* If you don't have buttermilk powder on hand substitute 2 tablespoons buttermilk or yogurt for the water-- and I used 1% buttermilk.
- 2 large eggs
- 3 tablespoons vegetable oil
- 2 tablespoons water
Instructions
- For a non-stick doughnut pan, preheat to 325F
- Whisk together all of the dry ingredients in a medium-sized mixing bowl.
- In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.
- Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
- Butter or grease the doughnut pan; non-stick pan spray works well here.
- Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.
- Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.
- Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
- Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.
Notes
Using pastry flour will make a more tender doughnut.