It’s “Food Friday” and you know what that means? Delicious recipes to make you hungry, of course. While we post recipes all week long, we try to post some extra delicious ones on fridays, just for you!
This recipe is for Baked Donuts! Who can go wrong with donuts? Mmm.
For this recipe we like to use something fun, something cool, something to add to the excitement in the kitchen. That would be the Donut Pan from Williams-Sonoma!
The pan is simple to use: just pour in the batter and pop it in the oven. Since the wells are small for mini donuts, you may want to use a batter dispenser or piping bag for precision.
Follow the recipe below to try them yourself, choosing either a glaze or cinnamon-sugar topping. Better yet, top half of the donuts with each for variety! These are the perfect treat for a cozy winter morning — all of the classic fresh-baked flavor, with none of the guilt.
1 ½ cups all-purpose flour
¾ tsp. baking powder
¼ tsp. baking soda
1/8 tsp. salt
¼ tsp. freshly ground nutmeg
¼ cup buttermilk
¼ cup milk
6 Tbs. unsalted butter, softened
½ cup sugar
Glaze, recipe follows
Cinnamon-sugar, recipe follows
Preheat oven to 350 degrees F. Grease the wells of the donut pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. In a measuring cup, combine the buttermilk and milk. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, and beat until combined.
Add 1/3 of the flour mixture and beat on low speed just until blended. Pour in 1/3 of the buttermilk-milk mixture and beat just until blended. Repeat, beating after each addition just until blended.
Pour a scant 1 Tbs. of batter into each well of the donut pan. Bake, rotating the pan midway, until a toothpick inserted in the donut comes out clean, about 8 minutes. Let cool in the pan 5 minutes, then invert onto a wire rack to cool completely.
Clean and dry the pan and repeat with the remaining batter. When the donuts have cooled, place the donuts top-side down into the glaze and transfer to a parchment-paper lined baking sheet, unglazed-side down.
If the cinnamon-sugar topping is preferred, toss the donuts in the mixture while still warm before transferring to a parchment paper lined baking sheet. Makes 24 baked donuts.
For the Glaze:
1 cup confectioner’s sugar
1 ½ Tbs. whole milk
Place the confectioner’s sugar and milk in a small mixing bowl and whisk until combined.
For the Cinnamon-Sugar:
½ cup granulated sugar
1 ½ tsp ground cinnamon
Place the ingredients in a small bowl and whisk together to combine.
Thanks to our friends at Williams-Sonoma for sharing this recipe with us!
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