I’ve been trying really hard not to be frivolous these days. I’m trying not to need more ‘stuff’. I feel like I have enough of that, you know? But then I realized I don’t own a donut pan and all that went out the window. 😉
Somehow, I convinced myself I needed a donut pan. I blame Amazon. You can put things on a wish list, keep an eye on it and surely, one day the price will drop drastically. Then you will find yourself asking, “do I really need a donut pan?” Then you’ll realize that the donut pan will pay for itself if it saves you even one trip to Dunkin’. Aaaand homemade/baked donuts would surely be healthier, right?! See what I did, there? I got a donut pan.
Well anyway, we LOVE this silly donut pan. I really did not think you could bake a donut that would be just as good as a donut shop, but you can! The kids ask for donuts all the time now, and I keep obliging their requests because I’m trying to justify my purchase! Pretty soon I’ll be using this stinking donut pan to justify a gym membership as well. We’ve been playing around a lot with different versions of the donut but for now, here’s a basic recipe slightly adapted from Wilton.
Baked Cake Donuts
Seriously good and they aren't even fried!
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg (freshly grated is best!)
- 1 teaspoon salt
- 2 tablespoons butter melted
- 3/4 cup buttermilk see note
- 2 eggs
- 1 teaspoon vanilla
Preheat oven to 400°. Grease two donut pans. (Using the butter wrapper technique is best, but the spray is fine too.)
Whisk together the dry ingredients in a medium sized bowl. Then whisk together the wet ingredients in a separate measuring cup or bowl. Then combine the two, stir until just combined.
Fill each donut cavity about 2/3 full with batter. (About 2 large spoonfuls each.)
Bake 8-10 minutes. Remove from pan to a cooling rack and finish as desired.
For Cinnamon sugar donuts: Melt 4 T of butter, quickly dip donut top and then immediatly dip into a mixture of 1/3 cup sugar + 3/4 tsp cinnamon.
For Powdered sugar donuts: Toss warm donuts in a bag with 1 cup powdered sugar.
For Glazed donuts: Whisk together 1 1/2 cups powdered sugar, 1 tsp vanilla, and 3 T milk or cream in a bowl. Dip the top of warm donuts into the glaze. Allow to drip, glaze side up, on a wire rack placed above a wax paper lined cookie sheet.
- Yes, you need the cornstarch. The cornstarch & flour are basically a substitute for cake flour, which will make the donuts much lighter and donut-like.
- Don't have buttermilk? You have options!
- Thinned yogurt works great, just combine 1/2 cup yogurt with 1/4 cup milk.
- Or place 3/4 T of vinegar or lemon juice into a measuring cup, then fill to the 3/4 cup mark with milk and let stand 5 min before using.
- Or in this case, just use regular milk. They will still be delicious!