I used the recipe from Baking Bites's Sugar Doughnut Muffins, adapting it to use butter, buttermilk and baking soda instead of baking powder. The baking time and temperature were adjusted. I also omitted the ground nutmeg, as I wanted a pure butter/vanill-y type cake doughnut.
Buttermilk makes everything better. If you don't have this fabulous powdered stuff, feel free to use the real liquid stuff or sub with sour milk (1 T.+ enough milk to make 1 cup).
I have discovered that using shortening releases the doughnuts much better than my canola oil spray. I love using this silicone brush! Feel free to use a mini muffin pan....
Tovolo makes this nifty Cake Pen (Here, too) that works fabulously with the mini-doughnut pan. Other readers have suggested a ketchup bottle, cake decorating bag with large tip, or even a Ziploc baggie with the corner cut off.
The mini doughnuts only take 8-9 minutes to bake....touch tops to see if they are dry and "spring" back when lightly touched...
After removing the doughnuts and letting them cool, I tossed them in a covered container of powdered sugar...
Tapped the excess and put them on a rack and then decided to "double dip" them again in more powdered sugar!
Took a bite, being extra careful to hold my breath...
So moist, so tender....melted right in my mouth! Be still my beating heart...
*Note: these doughnuts are best eaten right away. And I mean right away. This is what happens when covered doughnuts are stored in an air tight container. The moisture from the doughnuts seem to have absorbed most of the powdered sugar. Not to worry, I dipped them again. These doughnuts freeze well plain, with no glaze or powdered sugar. Just thaw out, dip, and enjoy!
(4x6 recipe download) (full page printable recipe)
Yumm! I need to make these. Great ideas.
ReplyDeleteMy mouth is watering! Wish I hadn't lost my donut pan! They're still going on my "gotta cook" list... pan or not. :-) Thank you.
ReplyDeleteI am not really a donut girl. But these look so fun to make I might have to change my mind.
ReplyDeleteMmmmmm....I've made a few baked doughnuts before http://burntapple.wordpress.com/2010/05/14/300-calorie-dessert-challenge-baked-doughnuts/ but like the variations in your vanilla doughnut recipe.
ReplyDeleteThanks for sharing!! I love my mini doughnut pan. It's so much fun!
Oh yum!!!! I will have to try these this weekend. Thank you!
ReplyDeleteI will definitely have to make these for my husband sometime soon. One of his favorite memories is of his grandma making cake donuts covered in powdered sugar. I tried making some years ago, but they were fried and I really don't like that "Kitchen covered in oils" feel when deep frying. Maybe it's time for me to try making them in the oven instead!
ReplyDeleteI would like to make your recipe but would like to know the measurement and timing, you adjusted to.. "I used the recipe from Baking Bites's Sugar Doughnut Muffins, adapting it to use butter, buttermilk and baking soda instead of baking powder. The baking time and temperature were adjusted."
ReplyDeleteMore information please.
Oliemommy, you can find my recipe (4x6 and full page printable) just above these comments in a link. The recipes there are the adjustments that I used. If you want to compare the two recipes, click on Baking Bite's link in the second paragraph. Good luck and have fun!
ReplyDeleteI'm drooling now!
ReplyDeleteI have GOT to make this recipe! One of my kids has a severe peanut allergy so he cannot safely eat any store bought/donut shop donuts so we avoid them all. He has never had a fresh donut!This recipe would work perfectly (for him, not my hips!). Thanks for stopping by my blog!! I can't wait to check out all of your recipes (I see you have many more donut recipes!!!). :)
ReplyDeleteOh ya, I'm your newest follower!!! :)
ReplyDeleteI love your doughnut pan!! I had never seen one before and then a few weeks ago I saw one on someone else's blog. I love the idea, baked doughnuts instead of fried. I have to get myself one of these, your doughnuts look SO good!
ReplyDeleteSo cute!! Not a doughnut girl myself but they look really tasty , maybe if i made it myself, i would eat!
ReplyDelete