BAKED CAKE DONUTS (DOUGHNUTS)
These are great to make when you feel like donuts, but you dont feel like frying. Dip these in glazes or dip in melted butter then roll in them cinnamon sugar.
Provided by Cupcake-Princess
Categories Quick Breads
Time 12m
Yield 12 donuts
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined.
- Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.
Nutrition Facts : Calories 159.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 36.7, Sodium 202.8, Carbohydrate 29.4, Fiber 0.6, Sugar 13.3, Protein 3.7
OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)
There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.
Provided by Vseward Chef-V
Categories Breakfast
Time 20m
Yield 14 doughnuts
Number Of Ingredients 10
Steps:
- In a large bowl mix the sugar, baking powder, salt and nutmeg.
- Add eggs, milk and melted butter. Beat well.
- Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
- Cover with plastic wrap and chill for *at* *least* one hour.
- Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
- Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
- Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
- Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
- Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
APPLE CIDER (BAKED) DONUTS
Steps:
- Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray.
- In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk for 30 seconds to distribute the leavening.
- In a liquid measure cup, combine the cider, buttermilk and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar and granulated sugar. Mix on high until light and fluffy, 3 to 4 minutes. Scrape down the bottom and sides of the bowl.
- Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl.
- With the mixer on low, add one-third of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is just combined. Remove the bowl from the stand mixer and, using a large rubber spatula, fold the batter a few times to make sure the ingredients are well distributed.
- Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. Top each pan with a second, inverted pan and use clips to hold them in place. (Some pans come with clips; otherwise, use metal hardware or paper clips.) Bake until the cake just springs back when gently touched, 15 to 20 minutes.
- Turn the donuts out onto a cooling rack; immediately brush with melted butter, then dip in the cinnamon sugar.
BEST BAKED DOUGHNUTS EVER
These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!
Provided by Whisper
Categories Breads
Time 35m
Yield 36 doughnuts
Number Of Ingredients 9
Steps:
- Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
- Add the eggs 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.
- Fill greased muffin tins 2/3 full.
- Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
- Combine remaining 1/2 cup of sugar with the cinnamon.
- Melt remaining 6 tablespoons of butter.
- While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.
Nutrition Facts : Calories 124.2, Fat 5.7, SaturatedFat 3.5, Cholesterol 24.8, Sodium 130.3, Carbohydrate 16.8, Fiber 0.3, Sugar 8.4, Protein 1.7
CAKE DOUGHNUTS
Provided by Food Network Kitchen
Time 50m
Yield 12 doughnuts (plus about 6 doughnut holes)
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
- Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag.
- Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
- Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.
CINNAMON BAKED DOUGHNUTS
Steps:
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
FLUFFY CAKE DOUGHNUTS
This recipe is very quick and easy to make. I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don't have so many calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn't stick very well. My husband likes them just plain. For a chocolate glaze, simply stir 1/2 cup melted chocolate chips into the glaze mixture.
Provided by SYNEVA B
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
- In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
- Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
- To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 39.9 g, Cholesterol 32.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 272.3 mg, Sugar 23.6 g
BLUEBERRY CAKE DOUGHNUTS
These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. -Duff
Provided by Duff Goldman
Categories dessert
Time 1h5m
Yield 2 dozen regular doughnuts or 48 mini doughnuts
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flours, baking soda, and baking powder.
- Add the eggs and yolk to the mixer and cream until blended.
- In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
- Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
- Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
- When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
- In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
CAKE DOUGHNUTS
Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.
Provided by Christina
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
- Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
- Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g
BAKED CAKE DOUGHNUTS
Provided by Lara Ferroni
Categories Brunch Dessert Bake Quick & Easy Pastry Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 12 doughnuts
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°F. Lightly grease a doughnut pan.
- 2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.
- 3. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired.
BAKED CAKE DONUTS
Make these really simple baked donuts quickly during the week or as a weekend treat to win points with your kids or just make yourself happy!
Provided by Amanda Formaro
Categories Breakfast
Time 49m
Number Of Ingredients 12
Steps:
- Preheat your oven to 425 degrees F and lightly spray a donut pan with non-stick spray. Set aside.
- To a large bowl, all all of the dry ingredients.
- Add in the buttermilk, beaten eggs, melted butter, and vanilla. Stir until just combined. Do not over-mix the batter or your donuts will be dense and tough!
- Pour the batter into a large zip top bag and snip the tip to easily pour into the donut pan. It will fill 12 donut wells evenly.
- Bake for 7-9 minutes or until golden brown.
- While they are cooling, to a microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 seconds, stir, then microwave another 30 seconds (as needed) and stir until smooth.
- Dip each cooled donut into the melted chocolate and immediately top with sprinkles.
- Enjoy!
Nutrition Facts : ServingSize 1 frosted donut, Calories 240 kcal, Carbohydrate 38 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 155 mg, Fiber 1 g, Sugar 21 g
GLUTEN FREE BAKED CARROT CAKE DONUTS
Steps:
- Preheat your oven to 350 degrees and generously rub a donut pan with coconut oil.
- In a large bowl, beat together the melted coconut oil and honey. Add in the egg, egg yolk and vanilla extract, beating until well combined.
- Add the almond meal, coconut flour, salt, baking powder, baking soda, cinnamon and nutmeg into the honey mixture and stir until well combined, and smooth. Stir in the grated carrots until evenly incorporated. Let the batter stand for 10 minutes to allow the coconut flour to start absorbing the liquid.
- Once the batter has stood, transfer it to a piping bag (or a Ziploc back with the tip cut off) and pipe the batter into the donuts cavities, filling them only 3/4 of the way full and leaving a gap around the center for the donut to spread out.
- Bake until golden brown and a tooth pick inserted in a donut comes out clean, about 10 minutes. Run a butter knife around the edge of each donut to loosen it, and then let cool in the pan for 30 minutes. Transfer to a wire rackand let cool completely before frosting.
- To make the frosting:
- Flip the can of refrigerator coconut milk upside down and drain out the liquid that rises to the top, leaving the thick layer of coconut cream. Scoop the cream into a medium bowl (you should have about 3/4 cup of cream) and mix with the honey until smooth.
- Spoon on top of the donuts, spreading out evenly. ***
- Garnish with a sprinkle of coconut flakes and serve
Nutrition Facts : Calories 299 kcal, Carbohydrate 24.8 g, Protein 4.8 g, Fat 22.6 g, SaturatedFat 14.9 g, Cholesterol 61 mg, Sodium 64 mg, Fiber 3.5 g, Sugar 18.7 g, UnsaturatedFat 0.5 g, ServingSize 1 serving
BAKED DONUTS
These baked donuts are soft and fluffy cake donuts coated in chocolate frosting then topped with festive sprinkles. A fun and easy treat that's perfect for any breakfast or brunch gathering!
Provided by Sara Welch
Categories Breakfast
Time 20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a donut pan with cooking spray.
- Place the flour, granulated sugar, brown sugar, baking powder and salt in a large bowl. Stir to combine.
- Add the Eggland's Best eggs, butter, milk and vanilla extract to the bowl. Stir until smooth.
- Place the batter in a piping bag or freezer bag. Snip off the tip of the bag with scissors.
- Pipe the batter into the wells of the pan. Reserve the remaining batter for the second batch.
- Bake the donuts for 10 minutes. Let the donuts rest for 3 minutes, then remove them from the pan and place on a cooling rack.
- Wipe the pan with a paper towel and coat with cooking spray. Repeat the process with the remaining batter.
- Let all of the donuts cool completely.
- Place 1/4 cup of cream in one bowl and 3 tablespoons of cream in a second bowl. Microwave the 1/4 cup of cream for 30 seconds and 3 tablespoons of cream for 20 seconds.
- Pour the semisweet chocolate into the bowl with 1/4 cup cream and white chocolate into the other bowl. Cover each bowl with plastic wrap.
- Let the bowls sit for 3 minutes, then uncover and stir until smooth. You may need to microwave the bowls for another 15-20 seconds if chocolate isn't completely melted.
- Dip each donut into either the semisweet chocolate or white chocolate. Top with sprinkles.
- Let the donuts sit for about 15 minutes until the frosting has started to firm up, then serve.
Nutrition Facts : Calories 247 kcal, Carbohydrate 41 g, Protein 5 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 128 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
CLASSIC CAKE DOUGHNUTS
These doughnuts are fantastic! They're at their best right after making them.
Provided by Food Network Kitchen
Time 1h4m
Yield 2 dozen doughnuts and holes
Number Of Ingredients 11
Steps:
- Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
- In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
- Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
- Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.
- On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
- Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
- Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)
- For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.
MY BAKED BLUEBERRY CAKE DONUTS
Dunkin Donuts Blueberry Cake Donuts are not a healthy choice in their fried goodness. Therefore, I used a Sunbeam Donut Maker and Wilton 6-Cavity Doughnut Pan to bake them.
Provided by csbndc
Categories Breakfast
Time 10m
Yield 12 donuts, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Combine the first five ingredients in a large bowl. Blend in butter until it resembles coarse crumbs.
- Place blueberries in a microwave safe bowl and heat for 30-40 seconds until soft and juicy. Whisk in the milk and egg. Add this to the flour mixture and mix just until combined.
- Spoon into a greased donut pan/maker.
- Bake for 10-12 minutes in oven or until ready indicator is lit. Flip donuts in pan after 10 minutes if you like to brown both sides.
- Cool donuts on a wire rack for 10 minutes.
- Makes about a dozen donuts.
Nutrition Facts : Calories 145.3, Fat 4.6, SaturatedFat 2.7, Cholesterol 26.5, Sodium 156.5, Carbohydrate 23.7, Fiber 0.7, Sugar 11.4, Protein 2.6
BAKED DEVIL'S FOOD CAKE DONUTS
An easy recipe for Devil's Food Cake Donuts that you will fall in love with!
Provided by Ashton
Categories All Recipes
Time 20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Generously grease a donut pan with nonstick cooking spray. Whisk together the flour, brown sugar, sugar, cocoa powder, baking powder, and salt. Add the buttermilk, vanilla, the egg, and the oil and whisk until batter is smooth. Pour the batter into a zip top bag, snip the corner and pipe the batter into the donut tin. Bake for 10 minutes. After the donuts have cooled for a few minutes, invert them onto a cooling rack. Make the glaze: whisk together the powdered sugar, milk, vanilla, and melted butter. Dip the donut in the glaze. Let the excess drip off the donut and place back on the rack.
BAKED VANILLA CAKE DONUTS
Learn how to make the best vanilla cake donuts with this simple and easy recipe! Donuts can be delicious without frying; they can be baked in the oven for a healthier dessert. This is the best baked donut recipe and takes less than an hour to prepare in a special donut baking pan.
Provided by Tara Ziegmont
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 350ºF.
- Prepare the pans by spraying each well individually with cooking spray.
- In a medium bowl, combine the flour, baking powder, and salt. Whisk until well blended.
- In the bowl of a stand mixer, combine buttermilk, sugar, eggs, melted butter, and vanilla. Beat until well mixed.
- Add the dry ingredients to the wet, 1/3 at a time. Beat until just combined. Do not over beat the batter or your donuts will be dry and tough.
- Fill a piping bag with batter (see note below for a tip). Fill each donut cavity about 2/3 full so they don't overflow in the oven.
- Bake for 8 to 10 minutes or until the top of the donuts bounces back when you touch it and a cake tester comes out clean or with just a few crumbs. Let the cool in the pan for 5 to 10 minutes before turning out on a wire cooling rack. Cool completely before frosting.
- Combine the powdered sugar and vanilla with a whisk in a medium bowl. Add food coloring (if using) and then add the milk a few drops at a time. The icing should be thick enough that it doesn't drip off the donuts but not as thick as paste. It should be a thick liquid almost like a runny pudding.
- Fill a piping bag with icing (see note below for a tip), and cut off the end of the bag. Pipe the icing onto the cooled donuts as shown in the photos above and immediately add the sprinkles of your choice before the icing sets. Once the icing sets, nothing else will stick, so it is necessary to frost and sprinkle just 2 or 3 at a time before moving on to the next batch.
- Melt the chocolate in a small bowl in 20 second bursts in the microwave. Once melted, add a few drops of gel food color and mix well.
- Once the icing has set on the cooled donuts, place them on parchment paper and drizzle melted chocolate over them in the pattern of your choice. I like to go back and forth over the top of the donuts to make fine straight lines.
- While the chocolate is still tacky, add sprinkles and/or edible glitter to your drizzled chocolate.
Nutrition Facts : ServingSize 1 donut, Calories 245 kcal, Carbohydrate 50 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 38 mg, Sodium 311 mg, Fiber 1 g, Sugar 33 g
BAKED BLUEBERRY CAKE DONUT RECIPE
You're going to love this Baked Blueberry Cake Donut Recipe! All you need is a donut pan and you can make these soft and moist homemade donuts. It's the perfect...
Provided by Sandra - She's Not Cookin'
Time 25m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Grease donut pan or spray with cooking spray.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon and salt.
- In a separate medium mixing bowl, beat egg, then add in buttermilk, melted butter and vanilla.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Gently fold in the blueberries.
- Transfer batter, in three separate batches to a decorating bag or ziplock bag. Once filled, cut a hole in the bottom of the bag that is just a bit smaller than the width of the donut shape. You can also spoon in the batter by hand using a small spoon. Be careful not to overfill.
- Bake in 350°F oven for 15 minutes.
- Cool in pan on wire rack for 5 minutes. Remove from pan and set on wire rack.
- For the glaze: Whisk together powdered sugar, lemon zest, lemon juice, vanilla and 3 tbsp. of milk. One additional tablespoon of milk may be required to reach a consistency that you can dip the donuts into for glazing.
- Turn donuts upside down and dip donuts into glaze, then place on wire rack.
- You can also drizzle the glaze over top with a fork or spoon.
- Turn donuts upside down and dip donuts into glaze.
- Place on wire rack with piece of parchment paper or plastic wrap place under the rack for easy cleanup.
SIMPLE BAKED CAKE DOUGHNUTS
Delicious and versatile! Skip the bakery and make these baked doughnuts at home instead.
Provided by Erin Table for Seven
Categories Doughnuts
Time 27m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Grease doughnut pan.
- In a mixing bowl, sift together, flour, sugar, baking powder and nutmeg. Add buttermilk, eggs and butter. Mix until combined.
- Fill doughnut pan cavities about 2/3 full.
- Bake 7-9 minutes or until donuts spring back when touched.
Nutrition Facts : Calories 160 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 138 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
More about "baked cake donuts food"
HOW TO MAKE BAKED CAKE DONUTS FROM SCRATCH - WILTON
From blog.wilton.com
Reviews 2Published 2020-10-23Estimated Reading Time 5 mins
- Preheat oven to 425° F. Then spray your donut pan with vegetable spray to prevent donuts from sticking to the pan.
- Sift dry ingredients together. In a large bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Don’t skip this step! Sifting the dry ingredients is necessary for creating a light texture, breaking up clumps and evenly distributing the ingredients together.
- Next, add the buttermilk, eggs and butter. Beat the mixture until it’s just combined. You don’t want to overbeat or your donuts could become tough and chewy.
- Now that the batter is ready, fill each donut cup about 2/3 of the way full. The easiest and most efficient way to fill the cups is with a piping bag.
- Bake your donuts for about 7-9 minutes, or until the tops of the donuts spring back when lightly touched. Allow them to cool in the pan 4-5 minutes before removing.
2-INGREDIENT BAKED CAKE DONUTS - THE BAKERMAMA
From thebakermama.com
4.2/5 (12)Category BreakfastServings 12Total Time 22 mins
- Preheat oven to 425°F. Spray one (or two) 6 cavity donut pans with non-stick cooking spray and set aside.
- In a large mixing bowl, stir together the cake mix (just the dry mix, no other ingredients listed on the box) with one of the mix-in options until well combined. Transfer the batter to a gallon-size resealable baggie and seal shut. Cut a small piece off one corner off the bottom of the baggie and fill each donut ring almost completely full with batter. (Should make 12 donuts)
- Bake for 7-8 minutes or until donuts are set and spring back up when touched. Let donuts cool in pan for at least 5 minutes before removing to a wire rack set over a baking sheet to collect glaze drippings. Repeat process with remaining batter if you don’t have two donut pans.
- Heat frosting in a microwave safe bowl for 10-15 seconds until of drizzling consistency. Dip one donut at a time into the frosting glaze and place upright back on the wire rack. If sprinkling with sprinkles, do so immediately after glazing each donut. Repeat with remaining donuts. Allow glaze to set for 5-10 minutes. Enjoy!
BAKED RAISED DONUT RECIPE - ASHLEE MARIE - REAL FUN …
From ashleemarie.com
3.9/5 (59)Calories 188 per servingCategory Dessert
10 BEST BAKED CAKE DOUGHNUTS RECIPES - YUMMLY
EASY CAKE MIX DONUTS {BAKED} - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 121 per servingCategory Dessert
- Combine all ingredients in a large bowl and beat with an electric mixer, 2 - 3 minutes until everything is well incorporated.
TRIPLE CHOCOLATE BAKED CAKE DONUTS - DASH OF SANITY
From dashofsanity.com
4/5 (2)Total Time 30 minsCategory Breakfast, DessertCalories 233 per serving
- In a medium bowl, combine flour, brown and white sugar, cocoa powder, baking powder, and salt until mixed together. In a separate large mixing bowl, whisk together milk, egg, canola oil, and vanilla.
- Beat the dry ingredients with the buttermilk mixture until the batter is well combined and smooth.
THE SCIENCE OF CAKE DONUTS (+ RECIPE) - FOOD CRUMBLES
From foodcrumbles.com
5/5 (2)Estimated Reading Time 10 minsServings 10Total Time 1 hr 40 mins
- Cream together the sugar and eggs. This will take at least 5 minutes with an electric mixer and during creaming you will see the mixture turning a whitish colour (as opposed to the yellow it starts out as). You do this to incorporate a lot of air bubbles in the mixture. You will press out a lot of the air again, but this will mostly make the air bubbles smaller, not make them disappear completely.
- Add the butter and mix it through. You won't have to mix this for long. You just want to make sure the butter is dispersed through before adding the rest of the liquid since it will be harder to mix it in from then.
- From now on you want to limit further mixing to prevent over mixing. Add all the dry ingredients (flour, cocoa, salt, baking powder, baking soda) and either mix them through on a low speed with your electric mixer or fold them through by hand. The mixture will become quite thick and dense.
BAKED PUMPKIN DONUTS - CAKE DONUTS • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (1)Total Time 1 hr 40 minsCategory Breakfast, DessertCalories 237 per serving
- Move oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
OLD FASHIONED CINNAMON SUGAR BAKED CAKE DONUTS - THE BUSY ...
From thebusybaker.ca
4.4/5 (16)Calories 98 per servingCategory Dessert
- Add the flour, sugar, baking powder, nutmeg, cinnamon and sea salt to a large bowl and whisk them together until they’re combined.
- In a separate bowl or a large liquid measuring cup combine the buttermilk, eggs, and oil, whisking them together with a fork.
- Dump the wet ingredients into the dry ingredients. Using a rubber spatula, fold the wet ingredients into the dry ingredients until a batter begins to form and the flour begins to disappear.
EASIEST CAKE MIX DONUTS RECIPE - SOMEWHAT SIMPLE
From somewhatsimple.com
4.4/5 (26)Total Time 20 minsCategory DessertCalories 300 per serving
- Preheat the oven to 350 degrees. Lightly grease two donut pans. In a medium bowl, whisk together the oil, egg, and water until blended. Add the cake mix and mix until combined.
- Pour the batter into a large zipper bag or piping back. Snip off a corner of the bag and pipe the batter into the wells of the donut pan, filling about 3/4 full.
- Bake 13-15 minutes, or until golden brown. Let cool in the pan for 5-10 minutes, then carefully remove the donuts to a cooling rack to cool completely.
- After the donuts have cooled, whisk together the melted butter, powdered sugar, milk, and vanilla. Add additional milk as needed to make an icing that is easy pourable but not runny. Stir in the food coloring until blended.
BAKED CARROT CAKE DONUTS - GIRL HEART FOOD
From girlheartfood.com
Ratings 10Estimated Reading Time 6 minsCategory DessertTotal Time 52 mins
- To glaze donuts: in a bowl, whisk together the icing sugar and pineapple juice until smooth. It's better to start with a little juice first and add as necessary. As you stir it, the glaze will get smooth and should be thick.Note: If you add too much juice and the glaze is too thin, add a little more icing sugar to thicken.
EASY BAKED LEMON DONUT RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
Cuisine AmericanCategory Breakfast or SnackServings 12Calories 226 per serving
2-INGREDIENT BAKED CAKE MIX DONUTS - SIMPLY FOOD CRAZY
From simplyfoodcrazy.com
Servings 14Category Dessert
CAKE MIX DONUTS | FOODTALK
From foodtalkdaily.com
Servings 12Total Time 30 mins
BAKED CAKE DONUTS - WILTON
From wilton.com
2/5 (5)Category Recipe-Sweet-Treats-DoughnutsServings 12Total Time 35 mins
BAKED CAKE DONUTS - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 12Cuisine DessertCategory Breakfast
BEST BAKED DOUGHNUTS EVER RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
4/5 (53)Total Time 35 minsServings 36
KRISPY KREME’S EASTER EGG-SHAPED MINI DOUGHNUTS ARE TOO ...
From foodnetwork.com
BAKED STRAWBERRY CAKE DONUTS - ALEKA'S GET-TOGETHER
From alekasgettogether.com
BAKED CAKE DONUTS RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED CAKE DONUTS (DOUGHNUTS) RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED CAKE DONUT RECIPE - FOOD NEWS
From foodnewsnews.com
BROWNIE DONUTS RECIPE - THERESCIPES.INFO
From therecipes.info
BAKED RED VELVET DONUTS | FOODTALK
From foodtalkdaily.com
10 BEST BAKED CAKE DOUGHNUTS RECIPES - FOOD NEWS
From foodnewsnews.com
HAVE YOUR CAKE AND A DONUT TOO | BIGOVEN
From bigoven.com
BAKED CAKE DONUTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAKED CARROT CAKE DONUTS | RECIPE | DELICIOUS DONUTS ...
From pinterest.ca
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