This Mother’s Day, show some love with fresh-from-the-oven carbs.
Do-it-yourself doughnuts are easier than they sound, especially if you choose a baked rather than fried variety. If you can make muffins, you can make baked doughnuts.
You will, however, need a special doughnut pan. These inexpensive pans resemble a cross between a shallow muffin tin and a mini Bundt pan, with the funnel in the center of the tin forming the doughnut “hole.”
Most varieties of these pans are nonstick, come in mini and standard doughnut sizes, and cost less than $15.
But be careful to read the directions that come with your pan. The key to producing a traditional doughnut shape is not using too much batter per doughnut. You pan’s directions should indicate the proper amount.
The good news is that too much batter will still bake up and taste fine, but you may need to use a paring knife to trim the edges of the doughnuts after they have cooled.
Because baked doughnuts keep well, consider making them the night before, then decorating them just before serving. This also ensures that the doughnuts cool completely, which is important for getting a good glaze.
The glaze recipe included here produces an opaque, crackly white glaze perfect for dipping the doughnuts into. If you prefer, a little food coloring can be added for a colored glaze.
Or skip the glaze and dust cooled doughnuts with powdered sugar, a blend of powdered sugar and cocoa powder, or a mix of powdered sugar and ground cinnamon.
Baked blueberry doughnuts
1/2 stick butter
3/4 cup sugar
2 large eggs
1 1/4 cups milk
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup frozen wild blueberries
Preheat oven to 425 degrees. Lightly coat nine doughnut tins with cooking spray.
In a food processor, combine the butter and sugar. Process until smooth. Add the eggs and process until combined. Scrape down the sides of the bowl as needed. Add the milk and process until smooth.
Add the baking powder, cinnamon, salt and vanilla. Process until well mixed. Set aside.
In a large bowl, combine the flour and blueberries. Toss until the blueberries are evenly distributed and coated with flour. Add the wet ingredients from the processor. Mix with a wooden spoon until just combined.
Transfer the batter to a large plastic bag. Twist close the top. Use scissors to snip off one bottom corner of the bag, creating about a 1/2-inch-wide opening.
Holding the bag over the prepared pan, gently squeeze batter into each doughnut mold. The batter also can be spooned into the molds, but the finished doughnuts may have a less even appearance.
Bake for about 20 minutes, or until lightly browned. Let the doughnuts cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
Makes nine large doughnuts.
Baked whole-wheat cake doughnuts
1 cup plus 2 tablespoons whole-wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup sugar
1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin
1/3 cup plus 1 tablespoon low-fat buttermilk
1 large egg
1 1/2 teaspoons canola oil
1 teaspoon vanilla extract
Position a rack at the center of the oven. Preheat to 350 degrees. Generously coat a doughnut pan with cooking spray.
In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In another large bowl, use an electric mixer to beat together the sugar, applesauce, buttermilk, egg, oil and vanilla until frothy, about 11/2 minutes.
Note: If you don’t have buttermilk, make a substitute by placing 2 teaspoons of vinegar or lemon juice in a 1-cup measure. Fill to the top with regular milk, then let sit 2 minutes before using.
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon, mix until just combined. Do not overmix.
Transfer the batter to a large plastic bag. Twist close the top. Use scissors to snip off one bottom corner of the bag, creating about a 1/2-inch-wide opening.
Holding the bag over the prepared pan, gently squeeze batter into each doughnut mold. The batter also can be spooned into the molds, but the finished doughnuts may have a less even appearance.
Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for 5 minutes. Run a knife around the inside of the molds to release the doughnuts. Invert the doughnuts onto the rack and cool completely.
Makes 6 large doughnuts.
Adapted from “Hodgson Mill Whole Grain Baking”
Doughnut glaze
1/4 cup whole milk
1 teaspoon vanilla extract
3 cups powdered sugar
Set a wire rack over paper towels or on top of a rimmed baking sheet.
In a small saucepan, bring 4 cups of water to a simmer.
While the water heats, in a medium saucepan over low heat, combine the milk and vanilla. Sift in the powdered sugar. Whisk slowly, until well combined. Transfer the glaze to a large bowl.
Remove the saucepan of water from the heat. Set the bowl of glaze on top of the saucepan. The heat of the water will prevent the glaze from hardening while you work.
One at a time, dip one side of the doughnuts into the glaze, then set them glazed-side up on the prepared rack to dry for 5 minutes before serving. If decorating the doughnuts with candy sprinkles, do so immediately after setting the doughnut on the rack. The glaze also can be drizzled over the doughnuts.
For a special touch, use food coloring to tint this glaze, which dries with that classic glazed doughnut crackle. Any food coloring will do, but gel food colorings provide the most vivid colors.
This recipe produces a thick, opaque white glaze. For a translucent glaze, reduce the powdered sugar to 2 cups.
Makes glaze for 24 doughnuts.
Adapted from Alton Brown and the Food Network
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