Baked Glazed Donuts

Without the frying oil, these donuts taste more like glazed scones--lightly sweet and not greasy at all. And, my kitchen doesn't smell like a fast food joint.

I tossed the donut holes in melted butter and then cinnamon sugar. The rings were dipped in a basic vanilla glaze.


Ingredients

• 3 1/4 cups all-purpose flour (plus more for the counter)
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground mace (optional)
• 2/3 cup milk
• 1/4 cup melted butter
• 2 eggs
• 2/3 cup sugar
• 1 tsp vanilla
• Vanilla glaze, or melted butter plus cinnamon-sugar
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Directions

1. Preheat oven to 375. Line two cookie sheets with parchment or silicone baking mats.
2. In one large mixing bowl, whisk 2 1/4 cups of the flour, baking powder, cinnamon, nutmeg, and mace.
3. In a small mixing bowl, whisk the milk into the melted butter.
4. In the bowl of a stand mixer, add the eggs, sugar, and vanilla. Beat with the mixer until combined.
5. Alternate adding the dry mixture and the milk mixture to the electric mixer bowl, beating on low after each addition for about 20 seconds.
6. Add the last cup of flour and beat until combined (by hand if your mixer isn't particularly strong as the dough gets thick here).
7. On a floured pastry board (or counter), pat the dough to 1/2" thick. It will be sticky.
8. Using a large and a small biscuit cutters (or a wide-rimmed glass and a shot glass), cut out donut and donut hole shapes.
9. Bake about 12-15 minutes until lightly golden brown.
10. For the donut holes, I dipped them in more melted butter than shook them in a large plastic bag with cinnamon sugar.
11. For a basic vanilla glaze, whisk 1/2 cup powdered sugar, 1/2 tsp vanilla and about 1 tablespoon milk. Pour into a wide, shallow bowl (I used a rimmed soup bowl). Dip the tops of the donut rings into the glaze then set upright on a plate to dry.