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Baked Doughnuts II

When I went to Wilton tent sale, the item I was most excited about was the baked doughnut pan. I had made baked doughnuts [1] in the past, but used a recipe where I had to punch out the doughnuts using two different sized cookie cutters. They were a lot of work, and these pans seemed like an easy workaround!

The pans lived up to my expectations and made the doughnuts much easier to make. But while they look super cute, they aren’t very good. In fact, they’re bland, spongy, and just all around eh. Usually when I bring stuff into work, people are constantly saying how good the treat is. With these, everyone said they looked really good. That’s a bad sign!

2 cups cake flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg (I omitted this)
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp butter, melted

Preheat oven to 425°F. Spray the doughnut pan with nonstick cooking spray.

Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Whisk in buttermilk, eggs, and butter and beat until just combined. Fill each doughnut cup until about 2/3 full. (Use a pastry bag if you have one; I wish I had made my life easier.)

Bake 7-9 minutes, or until the top of the donuts spring back when touched. Cool in pan for about 4-5 minutes before removing from pan. Complete donuts with either a dusting of powdered sugar, glaze, or cinnamon-sugar topping.

Glaze Ingredients
1/2 cup chocolate chips
2 tablespoons unsalted butter
2 tablespoons corn syrup
2-3 teaspoons hot water

Glaze Preparation
Microwave on 50% power for about 1 minute, stirring in-between, until melted. Stir in 1 teaspoon hot water until the glaze has thickened. Add another teaspoon hot water if the glaze is too thick.

Recipes from Wilton doughnut pan packaging.