Simple Baked Cake Doughnuts Food

BAKED CAKE DONUTS

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.

BLUEBERRY CAKE DOUGHNUTS

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).

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.

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.

CAKE DOUGHNUTS

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.

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.

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

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.

CLASSIC CAKE DOUGHNUTS

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.

EASY BAKED DONUTS

Steps:

• Mix cinnamon and sugar together to make cinnamon/sugar mixture (you can adjust the measurements to your liking).
• Cut a hole in the center of each biscuit, set center portions aside.
• Dip biscuits into butter and then into the cinnamon/sugar mixture, place on non-greased baking sheet.
• Dip holes into butter and into sugar/cinnamon mixture, place on non-greased baking sheet.
• Bake at 375 degrees for 10-12 minutes or until donuts are golden brown.

BAKED CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat the oven to 350°F Lightly grease a doughnut or muffin tin.
• Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
• Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
• In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
• Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It's important not to overfill, or as the doughnuts rise, you'll lose the hole.
• Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.