Tip: Must have baked donut pans to do this.
This is one of the only baked donut recipes we’ve found where the donuts taste like donuts, not donut shaped muffins! May take a few minutes longer, but well worth the time and effort!
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Donuts
Prep Time:
30 Minutes
Cook Time:
30 Minutes
Total Time:
60 Minutes
Servings: 4
Ingredients:
- 3/4 plus 1 tablespoon Flour
- 1/4 cup Whole Wheat Pastry Flour
- 1 teaspoon Baking Powder
- 1/3 cup Superfine Sugar (I just put my sugar in the robot coupe for a few minutes - voila, super fine sugar!)
- 1/2 teaspoon grated Nutmeg
- 1/2 teaspoon salt (or I use less)
- 2 tablespoons Unsalted Butter
- 1/4 cup Whole Milk scalded (and yes, this helps give it the donut flavor)
- 1/4 cup Plain Yogurt (or, sometimes I use lemon)
- 1 teaspoon Vanilla Extract
- 1 Egg - beaten
- PLUS - Sugar and Cinnamon in a bag to shake the donuts in after they come out of the oven
Instructions:
-
Preheat the oven to 350 - lightly grease donut pan/s.
-
Whisk the flours and baking powder together into a large bowl - then whisk in the sugar, nutmeg and salt.
-
Grate cold butter and use your fingers to rub it into the dry ingredients as you would make a pastry crust (until evenly distributed).
-
Mix the milk, yogurt, vanilla & egg together - then add to the dry ingredients - mix lightly until just combined (like making scones sort of) - too much/vigorous mixing and the donuts will be rubbery.
-
Use a piping bag (or spoon) to fill each donut cup about 3/4 full - make sure the center post is clear.
-
Bake until the donuts are a light golden brown and spring back when touched ( 6 - 10 mins) - let cool slightly - flip pan over - glaze or put in bag with cinn/sugar.