You guys, I did something weird. Last weekend, I bought a doughnut pan.
I am generally against purchasing kitchen tools that serve such limited purpose (unitaskers, if you’re an Alton Brown fan). It just seems silly and wasteful. But then I started thinking about my relatively newly discovered love of doughnuts (but only ones that are made locally in relatively small batches, not the kind from Dunkin Donuts or Krispy Creme…yes, I’m picky). But then I decided that there was absolutely no way that baked doughnuts would be anywhere near as delicious as fried doughnuts. And then I decided it might be nice to, on occasion, be able to make baked doughnuts at home in order to save money and potential calories, which led to thinking about the various flavor combinations that might come out of homemade baked doughnuts, which then led to finding a doughnut pan that was only $5. So I bought it.
I totally intend to make savory jalapeno-cornbread doughnuts for chili sometime soon. How cute/weird/awesome would that be?
Baked doughnuts are just different. They’re not even close to the same as fried doughnuts, but that’s ok. Sometimes, different is good. These are more like eating a doughnut-shaped breakfast cake. Who doesn’t love cake for breakfast?
Needless to say, you’ll probably see a few doughnut recipes pop up from time to time. No doughnut pan? No problem. These could translate easily to a muffin or mini muffin pan. You’ll just want to keep an eye on them, as the baking time might be a bit different.
Baked Buttermilk Doughnuts
recipe adapted from Shutterbean
makes 6 doughnuts
for the doughnuts:
1 cup AP flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup + 1 TB buttermilk
1 TB unsalted butter, melted
2 tsp vanilla extract
for the glaze:
1 cup confectioner’s (powdered) sugar
2-3 TB unsweetened cocoa powder (use more or less, depending on your desired chocolatiness)
milk (any type is fine)
- Preheat oven to 350F.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add vanilla, melted butter, buttermilk, and egg. Mix until combined.
- Fill each well of the doughnut pan about 3/4 full (mine were a bit more full than that, and still worked fine) or divide batter among muffin tins.
- Bake for 15-17 minutes, until a toothpick inserted into a doughnut comes out clean. Remember, if you’re doing this in muffin tins, the baking time might be different.
- Allow doughnuts to cool for 5 minutes in the pan, then remove them and allow them to finish cooling on a cooling rack.
- Make your glaze, if using: combine confectioner’s sugar and cocoa powder in a bowl. Add milk a few teaspoons at a time, whisking thoroughly, until the desired consistency is achieved. If you accidentally add too much milk and your glaze gets too thin, add more powdered sugar to thicken.
- Dip the top of each doughnut in prepared glaze (if using), and dust with sprinkles. Allow to set for 5-10 minutes. Then, devour.