Baked Donut Recipe
User Reviews
5
Baked Donut Recipe
Description
The donut batter combines all-purpose flour with baking powder and a touch of baking soda for leavening, along with salt and nutmeg for a mild spice note. Wet ingredients include melted butter, vegetable oil, sugar, eggs, vanilla extract, and buttermilk. The ingredients are mixed carefully to avoid overworking the batter, maintaining a tender crumb. The batter is piped into donut pans and baked at a high temperature to achieve a golden exterior. After cooling, the donuts can be dipped or drizzled with a classic vanilla glaze made by whisking powdered sugar, butter, milk, and vanilla extract to a smooth consistency. The glaze adds a sweet finish and slight sheen.
Tips suggest warming eggs and buttermilk to room temperature to improve mixing and texture. A resealable bag can substitute a piping bag if needed. The recipe provides straightforward measures for a dozen donuts and simple preparation steps for home cooks looking to bake rather than fry donuts.
Ingredients
- 1 2/3 cups (236g) all-purpose flour (preferably unbleached, scoop and level to measure)
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 4 Tbsp (56g) unsalted butter melted
- 2 Tbsp (30ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 2 large egg brought to room temperature
- 1 1/2 tsp vanilla extract
- 3/4 cup (175ml) buttermilk brought to room temperature
Glaze
- 1 1/3 cups (160g) powdered sugar
- 2 Tbsp (28g) unsalted butter melted
- 1 1/2 Tbsp (20ml) milk then more as needed
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside.
- In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar. Mix in eggs and vanilla extract.
- Whisk in 1/3 of the flour mixture, blending just to combined, mix in 1/2 the buttermilk just to combined, followed by 1/3 of the flour mixture, 1/2 the buttermilk, then last 1/3 of the flour mixture. Batter should be slightly lumpy, don't over-mix.
- Pour mixture into a piping bag (fitted with a large round tip if preferred). Pipe into donut cavities filling about 1/4-inch to the top.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 7 - 8 minutes.
- Let cool in pan for a few minutes then invert onto wire racks to cool.
- For the glaze, in a small mixing bowl whisk together powdered sugar, butter, milk and vanilla. Thin with more milk as needed to reach a nicely spreadable consistency.
- Spoon and spread mixture over donuts, decorate with sprinkles right away if using. Let glaze set at room temperature.
- Donuts are best served the day the are prepared.
Notes
- Warm eggs in warm water for 5-10 minutes to reach room temperature quickly.
- Heat buttermilk briefly in microwave to remove chill without overheating.
- Use a resealable plastic bag with a corner snipped if a piping bag is not available.
User Reviews
Overall Rating
5
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