Baked Doughnuts From King Arthur Flour Recipe 435 Food

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.

BAKED DOUGHNUTS

Steps:

• Whisk together all dry ingredients in a medium size bowl. Beat the eggs, oil and water (or buttermilk or yogurt) until foamy. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined. Butter or grease the doughnut pan, non-stick pan spray works well. Fill each doughnut form half full.
• Bake doughnuts in a pre-heated 375 f oven for 10-12 minutes. When done, they'll spring back when touched lightly and will be quite brown on top. Remove the doughnuts from the pan and allow to cool on a rack. Glaze with icing or coat with cinnamon sugar or any non melting sugar.

BAKED DOUGHNUTS, FROM KING ARTHUR FLOUR RECIPE - (4.3/5)

Steps:

• For a non-stick doughnut pan, preheat to 325F Directions 1) Whisk together all of the dry ingredients in a medium-sized mixing bowl. 2) In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy. 3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined. 4) Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full. 5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top. 6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar. Tips from our bakers * Using pastry flour will make a more tender doughnut. HELPFUL TIPS FROM COMMENTS LEFT ON THE KING ARTHUR WEBSITE: "I added some of the KAF cinnamon flavor bites and that added some extra cinna-zing." "The first time I made them I did a cinnamon and sugar mixture and the second time I did a glaze. Mix 1 cup sifted confectioners' sugar sifted with 2 t milk or water, then add 2 t light corn syrup."" I also do a version omitting the spices and substituting a teaspoon of vanilla, then add 1/4-1/2 cup melted chocolate chips to the glaze before dipping to make chocolate glazed vanilla donuts." "This is a wonderful recipe, though I haven't made it exactly as called for. I added 1/2 cup of pumpkin puree and 1-2 tablespoons of additional flour. And I increased the cinnamon just a bit since we love a little more spice in our donuts! The cake enhancer really does keep the donuts moist and fresh longer. Something I did on the third batch, I put the batter in a disposable, plastic pastry bag, cut the end off and filled the mini donut pan that way. It makes for a neater donut and helps control over-fill. I'm not sure if it's because I added the pumpking, but I ended up with 2 1/2 dozen mini donuts. I believe the recipe calls for a dozen." "Doughnut holes from an aebleskiver pan: This cured my cravings for a doughnut using an aebleskiver pan! "