Wednesday, July 4, 2012

Red, White, and Blue Baked Donuts

I've made baked donuts before, with generally good results. Muffin recipes work really well in donut pans, as muffins are typically moist and fast to bake.

This time I used the Wilton baked donut recipe. It uses cake flour, buttermilk, and nutmeg for a lighter cake part with that hint of spice.


  • 2 cups cake flour, sifted
  • ¾ cup granulated sugar
  • 2 tsp. baking powder
  • ¼ tsp. ground nutmeg
  • 1 tsp. salt
  • ¾ cup buttermilk
  • 2 eggs, lightly beaten
  • 2 tbsp. butter, melted

  1. Preheat oven to 425*F. Spray doughnut pan with nonstick cooking spray.
  2. In a large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup approx. 2/3 full.
  3. Bake 7-9 minutes or until the top of the doughnuts spring back when touched.
  4. Let cool in pan for 4-5 minutes before removing. Finish doughnut with glaze and sprinkles
  5. Makes 12 doughnuts 
  • 1 cup powdered sugar 
  • 1 tsp vanilla 
  • 1-2 tablespoons milk 
  • food coloring

No comments: