Since we were on the theme of donuts, we really felt like we needed more of them, so this morning we decided to try some traditional baked donuts. I looked up recipes, and this baked donut recipe from King Arthur Flour looked like a nice, simple option, so we went for it.
We didn't have buttermilk powder, so we substituted 2 tbsp dried milk powder, and then used actual buttermilk instead of water. It's nice to have the buttermilk in there both for the flavor, and because buttermilk reacts with the baking powder to help the donuts rise (same thing with biscuits). If you don't have milk powder either, you probably could just add two tablespoons more flour and omit the milk powder entirely.
At the end, we brushed the donuts with butter, and then rolled them in sugar and cinnamon.
These turned out very nicely. Whereas the texture of the gluten-free, vegan donuts was more like a pudding cake or sponge cake, these ones are very much a traditional cake donut. They got a little bit crispy on the outside edges, which was nice, and they were very satisfying.
This recipe makes 6-8 donuts.
- 1 cup Unbleached Pastry flour or 7/8 cup Unbleached All-Purpose Flour (as it's going by weight, actually)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons dried milk powder
- 2 large eggs
- 3 tablespoons vegetable oil (we used canola, since it doesn't have much flavor)
- 2 tablespoons buttermilk
- Preheat oven to 375 F (190 C)
- Whisk together all of the dry ingredients in a medium-sized mixing bowl.
- In a separate bowl, beat the eggs, oil and buttermilk until foamy.
- Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
- Butter or grease the doughnut pan. Fill each doughnut form half full.
- Bake the doughnuts for about 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.
- Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on a cooling rack. Glaze with icing, or coat with cinnamon and sugar.