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Baked Doughnuts–Chocolate and Vanilla Iced

May 14, 2010

I’ve tried them all. Almost every single baked doughnut recipe you can think of.

And they just weren’t good. In fact, most of them were too dry, too crumbly, or just didn’t have enough taste to be that great. Until I found this recipe. I’m borrowing this one from Family Circle. When I got the magazine in the mail and saw the cover, I thought they were fried. But then I looked at the recipe and found they were baked. And then I thought they must have been significantly altered in order to look like they tasted that good. So I tried them. And they were good, no great!

Chocolate Cake Doughnuts

The hardest part of the recipe was finding the doughnut pans. I called Williams Sonoma. I looked at baking stores. And nobody had one! Amazon came to the rescue. You can find a mini doughnut pan here and a regular doughnut baking pan here.

Mine came out looking like this:

Not AS pretty but still good!

Here’s the recipe, adapted from Family Circle. Try it out for yourself. They are delicious!

VANILLA CAKE DOUGHNUTS

Ingredients
  • 1-1/4  cups all-purpose flour
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon salt
  • 1/2  cup low-fat buttermilk
  • 1/3  cup packed dark-brown sugar
  • 1  egg
  • 4  teaspoons unsalted butter, melted
  • 1  teaspoon vanilla extract
  • 2-1/4  cups confectioners sugar
  • 3  tablespoons milk
  • Sprinkles, toasted coconut, mini chips, cinnamon-sugar
  • 1  tablespoon unsweetened cocoa powder

Directions

1. Heat oven to 325 degrees F. Coat a 6-indentation doughnut pan with nonstick cooking spray.

2. In large bowl, whisk flour, baking soda and salt. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Add milk mixture to flour mixture; whisk until smooth.

3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool.

4. For powdered doughnuts: Place 1/4 cup confectioners sugar in a sifter and gently sift over cooled vanilla doughnuts. Flip doughnuts; cover with sugar.

5. For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

6. For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

7. For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.

8. For cinnamon-sugar doughnuts: Toss still-warm vanilla doughnuts in cinnamon-sugar to coat.

CHOCOLATE CAKE DOUGHNUTS

Ingredients
  • 1  cup all-purpose flour
  • 1/4  cup unsweetened cocoa powder
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon salt
  • 1/2  cup low-fat buttermilk
  • 1/2  cup packed dark-brown sugar
  • 1  egg
  • 4  teaspoons unsalted butter, melted
  • 1  teaspoon vanilla extract
  • 2  cups confectioners sugar
  • 3  tablespoons milk
  • Sprinkles, toasted coconut, mini chips
  • 1  tablespoon unsweetened cocoa powder

Directions

1. Heat oven to 325 degrees F. Coat doughnut pan with nonstick cooking spray.

2. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.

3. Spoon batter into a large resealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

4. For white-frosted doughnuts: In small bowl, combine 1 cup of the confectioners sugar and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

5. For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired. Transfer any extra frosting to a plastic bag.

6. For drizzle: Snip small corner off bags of frosting. Decoratively drizzle over cooled doughnuts.

Nutrition Facts:

(For Regular Doughnuts)

Powdered Sugar or Cinnamon Sugar: 203 calories, 4 g fat, 2 g sat fat, 5g protein, 37g carb, 1 g fiber, 242mg sodium, 43mg cholesterol

Frosted or Drizzled Vanilla or Chocolate: 206-248 calories, 4g fat, 2g sat, 5g protein, 48g carbs, 1g fiber, 242mg sodium, 43mg cholesterol

Coconut: 267 calories, 5g fat, 3g sat fat, 5g protein, 50g carbohydrate, 1g fiber, 256mg sodium, 44mg cholesterol

****To calculate calories and carbs for mini doughnuts: Multiply the total number of calories above by 6. Divide by the number of mini doughnuts made.****

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11 Comments leave one →
  1. JDaniel4's Mom permalink
    May 14, 2010 8:51 pm

    These look amazing. I am now following you through a subscription. Stopping from Mom Loop.

  2. May 14, 2010 10:05 pm

    I love doughnuts. I really, really, really love doughnuts to the point that I can eat a dozen at one sitting. Isn’t that just pathetic?!

  3. May 14, 2010 11:23 pm

    You may be my new best friend!! This recipe is so easy and sounds so good! I want to make them now. I found you on Blog Frog and wanted to say hello 🙂

  4. May 14, 2010 11:24 pm

    You may be my new best friend!! This recipe is so easy and sounds so good! I want to make them now. I am in the process of getting the family to eat better and while donuts are not exactly health food, they are better than some of the stuff my son asks for.

    I found you on Blog Frog and wanted to say hello 🙂

  5. June 7, 2010 5:00 pm

    I love making donuts! These look great – I meant to go to Krispy Kreme yesterday!

  6. February 28, 2012 1:38 pm

    Thanks a lot for that blog article.Really thanks! Great.

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