FLUFFY CAKE DOUGHNUTS
This recipe is very quick and easy to make. I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don't have so many calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn't stick very well. My husband likes them just plain. For a chocolate glaze, simply stir 1/2 cup melted chocolate chips into the glaze mixture.
Provided by SYNEVA B
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
- In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
- Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
- To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 39.9 g, Cholesterol 32.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 272.3 mg, Sugar 23.6 g
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
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.
BAKED CAKE DONUTS (DOUGHNUTS)
These are great to make when you feel like donuts, but you dont feel like frying. Dip these in glazes or dip in melted butter then roll in them cinnamon sugar.
Provided by Cupcake-Princess
Categories Quick Breads
Time 12m
Yield 12 donuts
Number Of Ingredients 8
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.
Nutrition Facts : Calories 159.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 36.7, Sodium 202.8, Carbohydrate 29.4, Fiber 0.6, Sugar 13.3, Protein 3.7
BAKED CAKE DOUGHNUTS
Provided by Lara Ferroni
Categories Brunch Dessert Bake Quick & Easy Pastry Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 12 doughnuts
Number Of Ingredients 11
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.
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.
BLUEBERRY CAKE DOUGHNUTS
These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. -Duff
Provided by Duff Goldman
Categories dessert
Time 1h5m
Yield 2 dozen regular doughnuts or 48 mini doughnuts
Number Of Ingredients 17
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).
CAKE DOUGHNUTS
Provided by Food Network Kitchen
Time 50m
Yield 12 doughnuts (plus about 6 doughnut holes)
Number Of Ingredients 11
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.
BAKED DOUGHNUTS
These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!
Provided by sal
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 43.7 g, Cholesterol 67.7 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 259.2 mg, Sugar 19.3 g
CAKE DOUGHNUTS
Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.
Provided by Christina
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
- Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
- Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g
OLD-TIME CAKE DOUGHNUTS
This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany
Provided by Taste of Home
Time 35m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition., Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. , Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°., Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.
Nutrition Facts : Calories 198 calories, Fat 8g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)
There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.
Provided by Vseward Chef-V
Categories Breakfast
Time 20m
Yield 14 doughnuts
Number Of Ingredients 10
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
These doughnuts are fantastic! They're at their best right after making them.
Provided by Food Network Kitchen
Time 1h4m
Yield 2 dozen doughnuts and holes
Number Of Ingredients 11
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.
POWDERED CAKE DOUGHNUTS
Provided by Alex Guarnaschelli
Time 1h30m
Yield 10-12 doughnuts
Number Of Ingredients 14
Steps:
- Get ready: Pour the oil into a large saucepan (5 to 6 quart capacity). Prepare a baking sheet fitted with kitchen towels and a slotted spoon to remove and place the doughnuts as they emerge from the hot oil.
- Mix the dry ingredients: in a large bowl, sift together the all-purpose flour, cake flour, sugar, baking powder, baking soda, salt and nutmeg. With your hand, make a hole in the center of the dry ingredients and pour the yeast in the center.
- Make the dough: Place the sour cream in a heatproof bowl and warm gently over a pot of simmering water, like a makeshift double boiler, 2-3 minutes. When warmed, remove the bowl from the heat. Pour the sour cream directly over the yeast and allow the sour cream and yeast to sit 2-3 minutes. Gently mix with a rubber spatula then add your eggs, buttermilk, and vanilla. Gently stir until combined.
- Cut the doughnuts: Sift a generous layer of flour onto 2 baking sheets. Flour a clean flat surface and turn the dough out. It will be sticky. Sift more flour on top of the dough, flour your hands and pat the dough until about 3/4 inch thick. Dip the cutter in flour so it won't stick. Cut a round and gently transfer to the floured baking sheets. Flour the cutter between each doughnut. Cut the rounds close together to avoid making too many scraps. Gather the scraps and roll into a ball.
- Finish: Dip the smaller cutter in flour and cut a round out of the center of each doughnut to make the "hole". Save the small dough holes. Let the doughnuts rest 8-10 minutes.
- Heat the oil: In a large, heavy-bottomed pot, heat the canola oil over medium low heat. Use a thermometer to monitor the temperature until the oil reaches 350F.
- Fry and eat: Use a slotted spoon to submerge 5 doughnuts in a single layer in the hot oil. Fry until the bottoms are browned, 3-4 minutes. Use a slotted spoon to carefully turn each doughnut on their second side and fry an additional 3-4 minutes until browned. Remove and drain on the sheet fitted with kitchen towels. Repeat with the remaining doughnuts. Take care to allow the oil to reheat between batches. Flatten and cut the scraps for a few additional doughnuts. Fry the doughnuts holes as well. Cool for at least 15 minutes then toss in the powdered sugar.
BAKED CARROT CAKE DOUGHNUTS
Lightly spiced and crowned with a tangy cream cheese glaze, these doughnuts are, quite simply, carrot cake baked into doughnut-shaped molds for a cuter, handheld form. (The batter could also be baked in greased mini-muffin or standard muffin tins; adjust the cooking time accordingly and bake until golden.) The floral sweetness of the golden raisins works well with the earthy carrots, but feel free to swap in your favorite chopped nuts instead. These come together in minutes without a mixer, and can be on your table within an hour. Like most doughnuts, they're best enjoyed the day they're made.
Provided by Samantha Seneviratne
Categories breakfast, brunch, snack, finger foods, pastries, dessert
Time 35m
Yield 12 doughnuts
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees. Grease two 6-cavity doughnut pans or one 12-cavity muffin pan with cooking spray.
- In a large bowl, whisk together the flour, cinnamon, baking powder, salt, nutmeg and ginger. In a medium bowl, whisk together the vegetable oil, milk, dark brown sugar, granulated sugar, eggs and vanilla. Fold the carrots and raisins into the wet mixture, then fold the dry flour mixture into the wet.
- Transfer the batter to a large pastry bag or resealable plastic bag. Cut a 1/4-inch hole in the corner of the bag, then squeeze the batter evenly into the 12 cavities. Bake until golden and set, rotating the pans halfway through, 14 to 16 minutes. A toothpick inserted into a doughnut should come out with moist crumbs attached.
- Let the doughnuts cool in the pan for a few minutes, then tip them out onto a cooling rack to cool.
- To prepare the glaze, gently heat the cream cheese in a wide, shallow bowl in short 5-second bursts in the microwave until warm and runny. Whisk in the sugar. Dip the top of each doughnut into the glaze. (If the glaze gets too thick as it cools, you can pop it in the microwave for 5 to 10 seconds at a time.) These are best the day they're made.
BAKED CHOCOLATE CAKE DOUGHNUTS
from lara ferroni's "tasty photos and recipes" - http://www.laraferroni.com/2010/09/16/baked-chocolate-doughnuts/
Provided by ellie3763
Categories Breakfast
Time 25m
Yield 15 mini-donuts, 15 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 75.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 18.9, Sodium 134.1, Carbohydrate 12.3, Fiber 0.5, Sugar 5.5, Protein 1.7
BAKED SPICED CAKE DONUTS
A deliciously moist and more wholesome version of cake donuts with lots of spiced flavor.
Provided by Francesca Federico
Categories Bread Quick Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray.
- Sift flour, sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt together in a bowl.
- Whisk applesauce, apple cider, melted butter, egg, and vanilla extract together in a small bowl. Stir into flour mixture gradually until ingredients are combined.
- Spoon batter into the prepared pan, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a donut comes out clean, about 17 minutes. Remove from the oven and let cool for 5 minutes before removing donuts from the pan.
- Combine sugar and cinnamon for topping in a shallow dish. Brush donuts with melted butter on both sides and dip into sugar-cinnamon combination.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 50.7 g, Cholesterol 33.2 mg, Fat 6.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 172.1 mg, Sugar 33.8 g
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