Baked doughnuts are definitely not fried doughnuts but basically eating a doughnut for breakfast is like eating cake for breakfast so everyone still wins. This particular doughnut is in fact called a cake doughnut, meaning there isn’t any yeast involved. You can totally be eating doughnuts in roughly 30 minutes from beginning to end and I like that timeframe! P ate his first doughnut ever, or rather, stole and ate his first doughnut ever. I looked down to check my camera settings and turned around to this face…
Here are a couple of first time doughnut baking tips… I started with a big bowl and an electric hand mixer and wished I had used a stand mixer instead. The batter will be very thick and it’s better to let a stand mixer do all the work. I bought my mini doughnut pan from Williams Sonoma. If you are baking for a crowd, I’d recommend buying two pans to bake at once and cut down on bake time. Take the paper from your butter and use it to grease your doughnut pan. Also, I found using chop sticks very helpful for flipping the doughnuts over in the pans. They might leave a little hole in the side but at least you won’t burn your fingers. I below included a recipe for a vanilla glaze but if that’s not your jam you can always shake the warm doughnuts in cinnamon sugar or powdered sugar.
Baked Glazed Mini-Doughnuts
Recipe from King Arthur Flour
Prep time: 20 minutes
Cook time: 10 minutes
Makes: 24-36 mini donuts or 12 big doughnuts
- 4 tablespoons softened butter
- 1/4 cup veg oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all purpose flour
- 1 cup milk
- Preheat oven to 425 and grease the doughnut pan.
- Using a stand mixer with paddle attachment, beat together on medium speed the butter, oil, and both sugars until smooth.
- Add the eggs, one at a time, beating in-between each one to be sure the first is well-mixed until adding the second egg.
- Add the baking powder, baking soda, nutmeg, salt and vanilla extract. Beat on medium speed until incorporated.
- Next, add some of the flour to your mixture, 1/2 a cup at a time, alternating with adding milk, 1/4 of a cup at a time. Start and end with adding flour last.
- Fill piping bag or ziplock back with batter and pipe into pre-greased doughnut pans, filling just 1/4″ shy of the rim.
- Bake at 425 for 5 minutes, flip, then bake another 5 minutes, until browned on top.
- Bonus: while the doughnuts are baking, make a vanilla glaze. Whisk together 1 1/4 cup confectioners sugar with 1 tablespoon melted butter, 1 tablespoon light corn syrup, 2 tablespoons milk, 1 teaspoon vanilla extract. Dunk warm doughnuts into glaze and finish with sprinkles!