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This baked donut recipe transforms the traditional fried treat into a healthier, homemade delight that fills your kitchen with an irresistible aroma. The pillowy soft texture and versatile nature of these donuts make them perfect for customizing with your favorite toppings, whether for a special breakfast or afternoon treat.
I discovered this recipe during a rainy weekend when my children were desperately craving donuts but I didn't want to venture out to the bakery. What started as a kitchen experiment has become our Sunday morning tradition, with everyone choosing their own toppings and flavors.
- All purpose flour: forms the foundation of your donuts providing structure
- Granulated sugar: adds the perfect sweetness without being overwhelming
- Baking powder and baking soda: these leavening agents create that light fluffy texture
- Salt: enhances all the flavors and balances the sweetness
- Ground nutmeg and cinnamon: these warm spices give that classic donut shop aroma
- Large egg: provides structure and richness
- Buttermilk: creates tenderness and a subtle tang look for full fat for best results
- Melted butter: adds moisture and that irreplaceable buttery flavor
- Vanilla extract: use pure extract for the most authentic flavor
- Optional toppings: allow for personalization and creativity
How To Make Baked Donuts
- Preheat the Oven:
- Set your oven to 350°F and thoroughly grease your donut pan ensuring every crevice is coated to prevent sticking. The pan preparation is crucial for easy removal later.
- Mix Dry Ingredients:
- Combine flour sugar baking powder baking soda salt nutmeg and cinnamon in a large bowl whisking thoroughly to distribute the spices evenly. This ensures every bite has that perfect donut flavor.
- Combine Wet Ingredients:
- In a separate bowl whisk together egg buttermilk melted butter and vanilla until completely unified. Make sure your butter has cooled slightly so it doesn't cook the egg when added.
- Create The Batter:
- Pour wet ingredients into dry ingredients using a gentle folding motion with a spatula. Stop mixing when just combined as overmixing develops gluten making tough donuts. The batter should look slightly lumpy.
- Fill The Donut Pan:
- Transfer your batter to a piping bag or ziplock bag with corner cut for precise filling. Fill each cavity about two thirds full allowing space for rising. This technique prevents messy spillover.
- Bake To Perfection:
- Place pan in the center rack of your preheated oven baking for 8 to 10 minutes. Look for golden edges and perform the toothpick test for doneness. Avoid overbaking which can dry out your donuts.
- Cool And Release:
- Allow donuts to rest in the pan for exactly 5 minutes. This cooling period helps them set and release easily. Then transfer to a wire rack to finish cooling which prevents soggy bottoms.
- Add Your Finishing Touches:
- Once cooled dip in glaze dust with powdered sugar or add sprinkles. For chocolate lovers try melted chocolate instead of traditional glaze. The possibilities are endless.
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My absolute favorite way to enjoy these donuts is with a maple glaze made from pure maple syrup mixed with powdered sugar. The first time I served these at a family gathering my grandmother who was skeptical about baked donuts ended up requesting the recipe and now makes them for her bridge club monthly.
Storage Solutions
These baked donuts maintain their best texture and flavor when stored in an airtight container at room temperature for up to 2 days. If you've added a glaze or frosting place parchment paper between layers to prevent sticking. For longer storage refrigerate for up to 5 days though the texture may become slightly more dense. To refresh refrigerated donuts microwave for 10 seconds before serving to restore their softness.
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Perfect Substitutions
If you're looking to customize this recipe there are several easy substitutions that work beautifully. For a dairy free version replace buttermilk with almond milk or coconut milk plus 1 teaspoon of vinegar and use coconut oil instead of butter. Whole wheat flour can replace up to half of the all purpose flour for added nutrition though the texture will be slightly denser. For gluten free donuts use a 1 to 1 gluten free baking flour blend and add 1/4 teaspoon xanthan gum if it's not already included in the mix. Sugar alternatives like coconut sugar or monk fruit sweetener can also be used with minimal texture changes.
Flavor Variations
Transform this basic recipe into countless variations by experimenting with different flavor profiles. For chocolate donuts replace 1/4 cup of flour with cocoa powder. Create lemon donuts by adding 1 tablespoon of lemon zest to the batter and replacing vanilla with lemon extract. Apple cider donuts are perfect for fall replace half the buttermilk with reduced apple cider and double the cinnamon. For coffee lovers add 1 teaspoon of espresso powder to the dry ingredients. The glaze can also be flavored with extracts maple syrup fruit purees or even a splash of bourbon for adult versions.
Frequently Asked Questions
- → What makes baked donuts different from fried donuts?
Baked donuts are cooked in the oven instead of fried in oil. This makes them lighter and lower in fat while still being soft and flavorful.
- → Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. For the tangy flavor of buttermilk, simply add 1/2 teaspoon of vinegar or lemon juice to the milk.
- → How do I keep baked donuts from sticking to the pan?
Lightly grease your donut pan with non-stick spray or butter before adding the batter. This helps ensure easy removal after baking.
- → What toppings work best for baked donuts?
The donuts can be topped with a simple glaze, powdered sugar, sprinkles, or even chocolate frosting. Choose toppings based on your personal taste!
- → How do I know when the baked donuts are ready?
The donuts are done when the edges are golden and a toothpick inserted into the center comes out clean, typically in 8-10 minutes at 350°F (175°C).
- → Can baked donuts be stored for later?
Yes, store cooled donuts in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.