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I love doughnuts… dough nut you?

I’ve never been interested in dealing with the mess of frying doughnuts at home, so I always avoided doughnut recipes. But then I realized you could bake doughnuts, and my life changed. I was given two doughnut pans as a gift, along with a doughnut recipe book, and my life has never been the same. Baking donuts is incredibly simple. Mix the ingredients together, bake, toss in sugar, and eat. Almost faster than driving to your closest Dunkin’ Donuts.

Here’s my most favorite doughnut recipe; I come back to it time and again. King Arthur Flour‘s pumpkin cake doughnuts:

Ingredients

1/2 cup vegetable oil

3 eggs

1 cup sugar

1 1/2 cups pumpkin puree

3/4 tsp. cinnamon

1/4 tsp. ground nutmeg

1/4 tsp.  ground ginger

1 1/2 tsp. salt

1 1/2 tsp. baking powder

1 3/4 c. + 2 T. flour

Recipe

Preheat oven to 350 degrees. Grease two doughnut pans. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring until smooth. Fill each well in your doughnut pan about 3/4 full. Bake doughnuts for 15-18 minutes or until slightly browned on top and baked through.

Remove doughnuts from the oven and let cool for a minute before gently pulling each doughnut out of the pan and putting it on a cookie sheet. After another few minutes of cooling, while the doughnuts are still warm but not too hot, toss them in a bag with cinnamon and sugar to give them a nice crunchy sweet coating. Cool completely and devour.

ShutterstockNotes

  • If you want to save some of these doughnuts for later, freeze them in a sealed bag or tupperware after baking but before tossing them in cinnamon sugar. Reheat in a low temperature oven until warmed through, and coat with cinnamon sugar before eating.
  • If you don’t have doughnut pans, you can use muffin tins instead. You won’t get the same outside-crust-to-inside-fluff ratio, but they’ll still be delicious. Bake muffins for 23-25 minutes and, after they cool slightly, sprinkle the tops with cinnamon and sugar.
  • PAM coconut oil cooking spray works well for me for baking projects like this. It coats the pan, provides a good non-stick surface, and doesn’t add any off tastes to the final product.
  • If you don’t have a doughnut pan and decide to purchase one, make sure to also buy a pancake pen (like this). The pancake pen allows you to smoothly add batter into the wells of your doughnut pan with no mess and no fuss. 

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