Homemade Baked Donut Recipe – an irresistible oven-baked donut with a very similar flavour to fried cake donut but without all the extra mess and deep-frying hassle! They are perfectly tender and sweet and always temptingly delicious!
Baked Donut Recipe Ingredients
– All-purpose flour: I prefer unbleached all-purpose flour though bleached will work as well.
– Baking powder and baking soda: The combination assists in the perfect rise.
– Salt: Don’t forget it or the donuts will taste flat.
– Nutmeg: You can adjust this amount to taste. 1/4 tsp is right about what I like but for milder flavour, you can reduce to 1/8 tsp or even omit. It just offers a little extra something.
– Unsalted butter: In a pinch salted butter can be used, just reduce added salt to 1/8 tsp.
– Vegetable oil: This type of fat makes for a moister donut.
– Granulated sugar and powdered sugar: Two types of sweeteners are needed here, one for the batter and one for the glaze. Powdered sugar is a must for a smooth glaze, granulated sugar is too gritty.
– Buttermilk and milk: Buttermilk is used in the donut batter for more flavour while milk is used in the glaze. Any fat percentage of milk will work here since rich butter is also included in the glaze.
– Eggs: These help bind ingredients and fluffy up the donuts. If you need a substitute I’d suggest reading up on this link here.
– Vanilla extract: A key ingredient for perfect background flavour.
How to Make Baked Donuts
- Heat oven, prepare donut pans: Preheat oven to 425 degrees. Spray 12 cavities of donut pans (I have these) with non-stick cooking spray, set aside.
- Whisk dry ingredients: In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.
- Separately whisk wet ingredients and sweetener: In a separate large mixing bowl whisk together 4 Tbsp butter, vegetable oil and sugar. Mix in eggs and vanilla extract.
- Combine mixtures in alterations: Whisk in 1/3 of the flour mixture, blending just to combine, mix in 1/2 the buttermilk just to combine, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Butter should be slightly lumpy, don’t over-mix.
- Pipe into prepared pans: Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.
- Bake: Bake in preheated oven until a toothpick inserted into the centre comes out clean, about 7 – 8 minutes.
- Cool: Let cool in pan for a few minutes then invert onto wire racks to cool.
source – cooking365coza