Baked donuts — I’ve attempted them before, and they have always been a disappointment compared to their deep fried counterpart… until now! These are moist and dense– with a cake-like texture that comes pretty close to that of an old fashioned donut, and absolutely delicious no matter how you decide to top them.
The glazed varieties looked absolutely adorable — but my personal favorite was the “cinnamon toast crunch” donut (although I may be a bit biased due to my cinnamon obsession!). I dipped the soft donut in melted butter, and then quickly rolled it in a mixture of cinnamon, sugar, and crushed up Cinnamon Toast Crunch cereal. Really the possibilities for toppings are endless — I’d love to see what some of you all dream up! (and now that I’m officially a baked donut convert, expect to see more posts… things are gonna get crazy!)
The dance ensemble at my school had performances this weekend, and I brought these to sell at the bake sale that they hold at intermission. These were perfect for the occasion, as unlike their fried counterparts, they kept really well in an air-tight container overnight and transported beautifully. In fact, they taste even better the next day because the flavor and moisture really sinks in. So keep these in mind for your next bake sale or potluck!
1/2 cup butter + 2 tablepoons (or margernine)
• 1 cup sugar
• 2 eggs
• 3 cups flour
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup milk
• 1 teaspoon vanilla
Preheat the oven to 350 degrees F. Grease your donut pan.
Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar. Add the eggs and vanilla and mix well. Sift together flour, baking powder, salt and nutmeg. Add to the butter and sugar mixture. Blend in the milk and mix together thoroughly. Put batter in a large ziploc bag and cut the corner to a 1/2 inch hole. Pipe the batter into greased donut pan about 2/3 full. Bake at 350 degrees for 15 to 17 minutes, or until doughnuts are golden. Top/decorate as you please — here are a few suggestions:
“Cinnamon Toast Crunch”
Combine 1/4 cup of sugar 1/2 tablespoon cinnamon. Add about a half cup of crushed Cinnamon Toast Crunch. Melt 4 tablespoons of butter.
While doughnuts are still warm, roll them in melted butter; then in Cinnamon Toast Crunch mixture.
Classic Vanilla Glaze:
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- Gel paste food coloring (if using)
Warm the milk and vanilla in a medium saucepan set over low heat.
Add the confectioners’ sugar and whisk slowly until well combined.
If tinting glaze, using a toothpick, add a drop of gel paste at a time, whisking to combine well, until you’ve reach the desired color.
- 1/2 cup semisweet chocolate chips
- 1 Tablespoon canola oil
- 2 teaspoons corn syrup
- 1 teaspoon water
In a small microwave-safe bowl, mix the chocolate chips, oil, corn syrup, and water. Microwave for 30 second increments, stirring in-between, until melted.