Baked Donuts

There’s something truly comforting about the aroma of freshly baked donuts wafting through the kitchen. These old-fashioned baked donuts capture that cozy essence, offering a delightful breakfast or snack without the fuss of frying. Perfectly sweet and cakey, these donuts are a testament to how delicious simplicity can be.

Why You’ll Love This Recipe

This baked donut recipe is a game-changer for several reasons. First, it eliminates the mess and hassle of frying, yet still delivers the classic taste you crave. The blend of buttermilk and nutmeg creates a rich, nostalgic flavor that’s not overly sugary. Whether paired with a hot cup of coffee or enjoyed on their own, these donuts are a treat to savor any time of day.

Kitchen Equipment You’ll Need

• 3 6-cavity donut pans
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Disposable piping bag or zip-top bag
• Wire rack

Ingredients

For The Donuts

• ¼ cup (56 g) unsalted butter, melted and cooled
• ¼ cup (60 g) vegetable oil
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups (260 g) all-purpose flour
• ⅔ cup (83 g) whole wheat flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 cup (240 g) buttermilk

For The Glaze

• 2 cups (240 g) confectioners’ sugar
• 2-3 tablespoons milk
• 2 teaspoons vanilla extract

Instructions

Make The Donuts

1. Preheat the oven to 425°F. Lightly spray three 6-cavity donut pans with nonstick cooking spray.
2. In a large bowl, whisk the butter, oil, and sugar together until combined. Add the eggs and vanilla and whisk until well combined.
3. In a separate bowl, add the flours, baking powder, baking soda, salt, and nutmeg. Stir with a whisk to combine.
4. Stir half the flour mixture into the wet ingredients, followed by the buttermilk, then the remaining flour. Stir just until combined after each addition. The batter will be thick.
5. Transfer the batter into a disposable piping bag or zip-top bag with a small corner cut off. Pipe the batter into the prepared donut pans, filling each cavity ⅔ to ¾ full.
6. Bake for 7-9 minutes, or until donuts spring back when pressed lightly with your fingertip. Set the donuts on a wire rack while you make the glaze.

Make The Glaze

1. In a medium bowl, combine the confectioners’ sugar, milk, and vanilla. Stir until smooth, adding more milk if needed.
2. While they are still warm, dip the donuts into the glaze and set them on a wire rack placed over parchment paper. Enjoy the donuts warm or allow them to cool. The glaze will set as they cool.

Tips for Success

Ensure your ingredients are at room temperature for the best results. This helps them combine more easily, resulting in a smoother batter. Be careful not to overmix, as this can make the donuts dense. If you find piping batter challenging, use a spoon to fill the donut cavities instead.

Additional Tips or Variations

For a fun twist, try adding a teaspoon of cinnamon to the batter for a spiced version. You can also experiment with different glazes, such as chocolate or maple, to suit your taste preferences.

Nutritional Highlights (Per Serving)

Each donut contains approximately:

• Calories: 250
• Fat: 10g
• Carbohydrates: 38g
• Protein: 4g

Frequently Asked Questions (FAQ)

Can I make these donuts gluten-free? Yes, simply substitute the flours with a gluten-free flour blend.

How should I store the donuts? Store them in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

Can I use a different type of milk? Yes, you can substitute buttermilk with almond milk or any milk of your choice, but the texture and flavor may vary slightly.

Conclusion

These baked donuts are a delightful way to enjoy a classic treat without the mess of frying. I invite you to try this recipe and experience the deliciousness for yourself. Don’t forget to share your creations and any unique variations you come up with!