Advertisement Do-it-yourself doughnuts are easier than they sound, especially if you opt for a baked rather than fried variety. If you can make muffins, you can make baked doughnuts.
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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.
Because baked doughnuts keep well, consider making them the night before, then decorating them just before serving. This also ensures the doughnuts cool completely, which is important for getting a good glaze.
The glaze recipe (page I-3) included 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. For decorating, buy a variety of candy sprinkles, which can be dropped over the glazed doughnuts. But be quick. The glaze will harden in 5 to 10 seconds. Applying the sprinkles is a good job for the kids.
Alternatively, 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 WHOLE-WHEAT CAKE DOUGHNUTS
Start to finish: 1 hour (15 minutes active)
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 (but not pumpkin pie mix)
1/3 cup plus 1 tablespoon low-fat buttermilk (see note)
1 large egg
11/2 teaspoons canola oil
1 teaspoon vanilla extract
Position a rack at the center of the oven. Preheat to
350 degrees F. 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.
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.
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.
(Recipe adapted from “Hodgson Mill Whole Grain Baking,” Fair Winds Press, 2007)
BAKED BLUEBERRY DOUGHNUTS
Start to finish: 1 hour (15 minutes active)
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 F. Lightly coat 9 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 9 large doughnuts.
DOUGHNUT GLAZE
For a special touch, use food coloring to tint this glaze, which dries with that classic glazed doughnut crackle. While any food coloring will do, gel food colorings (available at baking supply shops) provide the most vivid colors.
If you prefer a translucent glaze, reduce the powdered sugar to 2 cups. As written, this recipe produces a thick, opaque white glaze.
Start to finish: 15 minutes
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.
Makes glaze for 24 doughnuts.
(Recipe adapted from Alton Brown and the Food Network)
