Friday, August 19, 2011
These doughnuts were a long time in the making. It all started with a doughnut pan. I've been wanting to make doughnuts for a while, but the prospect of frying them tempered my enthusiasm. I don't like working with hot oil and avoid it whenever possible. So, when I came across a pan that would allow me to bake doughnuts in the oven and bypass the fryer, I couldn't resist.
Once I had the pan, I had to track down a good recipe, and that became the challenge. There just aren't a wealth of recipes out there for baked doughnuts. I tried out several of the ones I could find, but all of them flopped. For some of them, the problem was with the taste. For others, it was the texture. Finally, I decided to try the recipe that came with the pan. Normally, I don't put too much stock in manufacturer-provided recipes, but this time, it proved to be a home run.
These Baked Doughnuts have the prefect texture for a cake doughnut. The cinnamon and nutmeg give them a great flavor. And even though finding the right recipe proved tricky, the actual process of making these doughnuts is quick and fun. Just mix together ingredients, fill your pan, and bake.
2 c. all-purpose flour
3/4 c. sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1 tsp salt
2 eggs, beaten
2 tsp vanilla extract
1 tsp shortening
1 c. powdered sugar
2 tbsp hot water
1. Preheat oven to 325 degrees. Lightly coat doughnut pan with a non-stick spray.
2. In a large mixing bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, and salt. Add in milk, eggs, vanilla, and shortening. With an electric mixer on low speed, beat until well combined. Spoon batter into wells of doughnut pan, filling each 3/4 of the way. Bake for 8-10 minutes. Allow to cool in pan for a few minutes and then move doughnuts to a cooling rack.
3. In a shallow dish, whisk together powdered sugar and hot water. Dip doughnuts in glaze and place back on the cooling rack. Allow to glaze to dry and then store in an air-tight container. Makes 10-12 doughnuts.