Baked Doughnuts

I love doughnuts! I have always wanted to make homemade doughnuts but didn't want to deal with deep frying them. I found this recipe for baked doughnuts but it required a doughnut pan. I have been on the lookout for doughnut pans but didn't want to pay $10 -$15 a piece for them. So I set aside this recipe and hoped some day I would get around to buying pans.
So, I was at D.I. this week and I was just about to leave when I glanced over at a cart of stuff about to be put on the shelf and what did I see? Doughnut pans!!! I was so excited. They were brand new too.They didn't have a price on them so I took them to the cashier to ask. He gave them to me for $.50 a piece. I couldn't believe it. I was so excited to make these doughnuts. So last night I made the Vanilla Cake Doughnuts and they were so good that we had to make the chocolate ones tonight. They were equally as good.

Vanilla Cake Doughnuts
1-1/4  cups all-purpose flour
1/2  teaspoon baking soda
1/4  teaspoon salt
1/2  cup low-fat buttermilk
1/3  cup packed dark-brown sugar
1  egg
4  teaspoons unsalted butter, melted
1  teaspoon vanilla extract
2-1/4  cups confectioners sugar
3  tablespoons milk
Sprinkles, toasted coconut, mini chips, cinnamon-sugar
1  tablespoon unsweetened cocoa powder

1. Heat oven to 325 degrees F. Coat a 6-indentation doughnut pan with nonstick cooking spray.

2. In large bowl, whisk flour, baking soda and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth.

3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.

4. For powdered doughnuts: Place 1/4 cup confectioners sugar in a sifter and gently sift over cooled vanilla doughnuts. Flip doughnuts; cover with sugar.

5. For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

6. For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

7. For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.

8. For cinnamon-sugar doughnuts: Toss still-warm vanilla doughnuts in cinnamon-sugar to coat.

Chocolate Cake Doughnuts


1  cup all-purpose flour 
1/4  cup unsweetened cocoa powder 
1/2  teaspoon baking soda 
1/4  teaspoon salt 
1/2  cup low-fat buttermilk 
1/2  cup packed dark-brown sugar 
1  egg 
4  teaspoons unsalted butter, melted 
1  teaspoon vanilla extract 
2  cups confectioners sugar 
3  tablespoons milk
Sprinkles, toasted coconut, mini chips
1  tablespoon unsweetened cocoa powder

1. Heat oven to 325 degrees F. Coat doughnut pan with nonstick cooking spray.

2. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.

3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

4. For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

5. For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

6. For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.

Recipe Source: Burntapple.wordpress.com adapted from Family Circle Magazine