In the Kitchen: Baked Donuts

I have been talking about making donuts for many moons now, so much so that I had looked into buying a doughnut pan. Naturally, I never got around to getting one even though I kept talking about these magical doughnuts I somehow was going to make. Not one to let a silly logistical matter like owning necessary baking equipment deter me, I kept my eye out for any baked doughnut recipe I came across, ignoring the vast majority that utilized yeast. I have this unfounded fear of working with yeast. Unfounded because I have never worked with it yet I’m terrified of doing so. I also have several recipes for challah bread. All of which uses yeast. Yeah, that’s some fuzzy math right there.

Lindsey was so kind enough to gift me my very own doughnut pan for Christmas. I was so excited! So much so that I immediately started tearing through the Internets looking for a good non-yeast baked doughnut recipe. I found a few but never got around to making them. Figures.

But on Thursday night I was hit was a strange and overwhelming desire: I wanted to watch The Office while eating a baked doughnut and hot chocolate. I’m still not sure where that came from but I couldn’t shake it. It had become my duty to make these doughnuts; never mind that I still had a good four hours before The Office aired. Time schmime. I am not a prisoner to time.

I halved the recipe to get six doughnuts since it was only me and there was no way I would be able to get in touch with my inner Homer Simpson. The only changes I made was to use my vanilla bean paste instead of regular vanilla extract because I’m slightly obsessed with vanilla bean paste.

Baking was quick and easy. I didn’t know that only the part that was actually in the pan would get browned. Maybe that’s not true and my oven was just being stupid but it didn’t really matter. It bakes evenly so if you’re so inclined, you can just flip the donuts over like I did.

These doughnuts had a cakey texture that was delicious. Now, they’re not light and fluffy as your conventional deep-fried doughnut but who said that was the only way doughnuts should be? There are a great healthful alternative to the deep fried version. They also kept pretty well too. Granted, they only lasted a couple days but they were delicious those couple of days!

Vanilla bean baked doughnuts
via Naturally Ella

makes 12 doughnuts

Ingredients

1 3/4 cups flour
1/4 cup cocoa powder
1 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla [I used my beloved vanilla bean paste]
4 eggs
6 tablespoons butter melted
1/4 cup milk

Icing

2 cups powdered sugar may need more to reach consistency
1/4 cup milk
1 teaspoon vanilla [and more vanilla bean paste]

Directions

1) Preheat oven to 375˚and spray a doughnut pan.

2) In a medium bowl, combine all dry ingredients and set aside.  In a separate bowl, whisk eggs, milk, and butter until mixture is slightly frothy.  Stir into dry ingredients until ingredients are just combined (do not over mix.)

3) Scoop batter into plastic or piping bag.  Cut a medium size tip (if using the plastic bag) and squeeze batter into doughnut pan, filling each doughnut almost to the top (leave about 1/8″.)

4) Bake for 7-9 minutes until doughnut springs back.  Remove from pan and let cool.  Once doughnuts are cool, prepare icing.  Icing should be not be too runny but should be stiff enough to hold to doughnut.  Dip one side of the doughnut in the icing and return to cooling rack.

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