Baked Doughnuts Food

BEST BAKED DOUGHNUTS EVER

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.

BAKED DOUGHNUTS

Steps:

• Add flour, salt, instant dry yeast and sugar into a large bowl and using a whisk or fork, mix to combine. ( Dry ingredients)
• Melt the butter in a pot or bowl.
• In another pot or microwave, safe measuring jug mix together the buttermilk, milk vanilla extract. Heat this mixture until just lukewarm. It should not be hot or too cold, just lukewarm. Pour the melted butter into this milk mixture and stir to combine. ( Wet ingredients)
• Pour the wet ingredients into the dry ingredients and mix to combine. Turn out the dough onto a floured surface and knead for 5 to 8 minutes until smooth.
• Place the dough into a mixing bowl, which should be lightly coated with oil. Keep the bowl in a warm draft-free area of your kitchen. Allow the dough to rise for 45 minutes to 1 hour.
• Punch down the dough and roll or press it out to ½ inch ( about 1 ½ cm ) thickness. Use either cookie cutters or a doughnut cutter to cut the dough. Place the cut doughnuts on a baking sheet, lined with parchment/baking paper. Leave to rise for 15 to 20 minutes.
• Bake for 5 to 8 minutes in a preheated oven of 350°F / 180°C / Gas mark 4 until golden brown.
• Decorate with either melted chocolate, glace icing, cinnamon sugar or as preferred.
• If you are going to be rolling these doughnuts in cinnamon sugar, then it is best if dip the hot baked doughnuts in a bit of melted butter first. This will ensure an even coating of the cinnamon sugar.

BAKED CAKE DONUTS (DOUGHNUTS)

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.

EASY BAKED DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix baking mix, milk, egg, 2 tablespoons sugar, and cinnamon together in a bowl with a whisk, beating vigorously for 20 strokes. Transfer dough to a floured work surface and knead 5 times. Roll dough into 1/2-inch thickness and cut with a floured doughnut cutter. Place doughnuts onto a baking sheet.
• Bake in the preheated oven until cooked through and lightly browned, 7 to 9 minutes.
• Pour melted butter into a bowl. Place 1/2 cup sugar in a separate bowl. Dip doughnuts into butter; transfer to sugar and lightly press until doughnuts are coated.

BAKED CAKE DOUGHNUTS

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 DONUTS

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.

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 MINCEMEAT DOUGHNUTS

Steps:

• Tip the flour, sugar and a good pinch of salt into a large bowl. Add the butter and rub into the flour with your fingertips. Stir in the yeast.
• Warm the milk to hand hot. Make a well in the centre of the flour and add the milk and egg. Mix everything together to make a soft dough. Tip onto a lightly floured surface and knead for 5 mins until the dough is smooth, elastic and no longer sticky. Put the dough back in the bowl, cover with a tea towel and leave to rise for about 1 hr or until doubled in size.
• Knead the dough again briefly, then divide into 12 equal pieces. Roll out each piece to a 9cm round and put 1 tsp mincemeat in the centre. Gather up the edges of the dough to enclose the filling, pinching it well to seal. Shape into a ball between your hands and put on a baking sheet lined with baking paper, sealed side down, allowing space for the dough to rise. Cover with a tea towel and leave for about 30 mins. Heat the oven to 190C/170C fan/gas 5.
• Bake the doughnuts for 10-12 mins until risen and golden. Mix the icing sugar with 2 tbsp cold water in a shallow bowl. Mix the caster sugar and cinnamon in another bowl. Roll each doughnut first in the sugar syrup, then into the caster sugar to coat all over. Leave to cool.

DOUGHNUTS

Steps:

• In small sauce pan heat the 1/4 cup shortening until melted. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted 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, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Remove bowl from the mixer, scrape the dough off the paddle blade with a spatula. Transfer the dough to a large piece of plastic wrap and wrap it well. Refrigerate the dough for 4 hours or overnight.
• Roll the chilled dough out about 1/2 inch thick on a very lightly dusted workspace. Dip the edges of a 2 1/2-inch doughnut cutter in flour and cut the dough into doughnuts. Place the donuts and holes on a baking sheet lined with parchment.
• Spoon enough vegetable shortening into a tall heavy-bottomed pot so it fills the pan a third of the way. Heat the shortening over medium heat until a deep frying thermometer set 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 minutes. Transfer the doughnuts from the fat with a slotted spoon or skimmer to the paper towels to drain and cool. Repeat until all the donuts and holes are fried. Make sure the oil comes back to the correct temperature before frying each batch.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

BAKED DOUGHNUTS (DONUTS)

Steps:

• In the curd (or yogurt), add baking soda & mix well. Set aside for 5 minutes. You'll see air bubbles forming all over the curd
• Add the salt, sugar & instant yeast to the flour & give a good mix.
• To the warm milk, add the shortening (or butter) and vanilla & mix well until it melts.
• Add this to the flour and mix until the dough starts to come together. Then add the baking soda + yogurt mixture.
• Knead for 10-15 minutes by hand or 7-8 minutes in an electric mixer till you have a smooth & elastic dough.
• Place it in a well oiled bowl, cover with plastic wrap or clean kitchen towel & let it rest for 1 hour or till it doubles in volume.
• Using a rolling pin, stretch out the dough. Don't roll it too thin or you'll end up with tortilla instead of doughnuts! Roll the dough upto about 1 or 1/2 inch thick.
• With a cookie cutter or any glass with a sharp round mouth, cut out round pieces of dough. Do not throw away the excess. You can roll it out again & do the same thing
• If you have a smaller cutter to make a neat hole in the center, use that. If you don't, use a knife to just make holes in the middle.
• Place all the doughnuts on a baking sheet (oiled or sprayed with non stick cooking spray). Cover loosely & let it rise again for 30-45 minutes.
• Preheat the oven to 180C / 375F. Brush the top of each doughnut with melted butter / egg wash & bake for 12-15 minutes or until the top is golden brown.

HOMEMADE BAKED DONUTS (WITH FRYING OPTION)

Steps:

• In a large bowl sieve flour, salt and yeast
• Add the sugar
• Add butter roughly cut into small pieces.
• Rub the butter into the flour mixture with the help of your hand or mix it in the stand mixer.
• Now add water and milk and mix on starting on slow.
• Slowly increase the speed and knead until it forms an elastic dough.
• Once done, transfer the dough to a lightly greased bowl.
• Cover the bowl with a cling wrap or a muslin cloth.
• Let it rise for 1 1/2 - 2 hours until double.
• After it has proved, lace the dough again on a lightly floured surface.
• Punch it to release the air.
• Roll the dough to thickness of about 1-1.5 cm.
• Cut the dough using a cookie cutter as shown below.
• One can make small round donuts too. Do not make a hole in them.
• Gather the scraps, roll and again cut the remaining doughnuts. I made mini doughnuts from them.
• Place the doughnuts on a lined parchment paper.
• Let it again rise for 30-60 minutes.

SIMPLE BAKED CAKE DOUGHNUTS

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.

BAKED DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
• In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
• Bake 12 minutes in the preheated oven, until golden brown.

BAKED YEAST DOUGHNUTS

Steps:

• Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar and set aside for five minutes or so to let it proof. Stir the butter into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. Adjust the dough texture by adding flour a few tablepsoons at a time or more milk. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
• Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.
• Punch down the dough and roll it out 1/2-inch thick on your floured countertop. With a 2-3 inch cookie cutter, stamp out circles in the dough . Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
• Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
• Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
• Makes 1 1/2 - 2 dozen medium doughnuts.

BAKED PUMPKIN DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

LEMON CARDAMOM BAKED DOUGHNUTS

Steps:

• Preheat the oven to 350°F.
• Spray your doughnut pan generously with a non stick spray.
• In a small bowl combine the flour and baking soda and set aside.
• In a larger bowl, whisk together the apple sauce, buttermilk, sugar, oil, vanilla, lemon extract and zest.
• Add the flour to the wet ingredients and mix gently until well combined and no lumps are visible.
• Fill each doughnut space in the pan leaving a small space from the top. I like to use a piping bag for this part.
• Place the doughnuts into the oven and bake for 12-14 minutes.
• Let the doughnuts cool for 5 minutes before carefully flipping the pan on its side to release the doughnuts from their space.
• Mix the sugar and cardamom together on a plate.
• Toss each doughnut in the sugar and serve while warm for the best flavor.

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.