Baked Doughnuts
Light cake-style doughnuts baked in a doughnut tin and dipped in a thin vanilla glaze.
Photograph credit: Doughnut (image of doughnut on Wikidata Q192783) by Angeldm · CC BY-SA 3.0 · Wikimedia Commons · this resized copy is shared under the same licence
Flour, sugar, egg, milk: four ingredients, a tin with rings in it, and no pan of hot oil. Baked doughnuts are closer to a small cake than to the fried kind, and they are better for it on a busy morning.
The batter is thick, thicker than muffin batter, and should be piped or spooned into the tin rather than poured. A bag with the corner snipped makes this quick and tidy. Fill the rings only two-thirds full. The doughnuts rise as they bake, and an overfilled ring loses its hole.
Bake at 180°C / 355°F for 12 minutes, until the tops spring back when pressed. If your oven runs hot, check at 9 minutes. Leave them in the tin for 3 minutes, then turn them out onto a rack.
The glaze is icing sugar and milk, stirred until it coats a spoon. Dip each doughnut face down while it is still slightly warm, so that the glaze sets thin and shiny. Eat them the same day, since baked doughnuts dry out faster than fried ones.
Baked Doughnuts: Step by Step
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Heat the oven to 180°C / 355°F and grease a 12-hole doughnut tin. Whisk the flour, caster sugar, baking powder, nutmeg and salt.
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Whisk the egg, 150 ml milk, melted butter and vanilla, pour into the dry mixture and stir until just combined.
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Pipe or spoon the batter into the tin, filling each ring two-thirds full. Bake for 12 minutes until the tops spring back.
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Cool in the tin for 3 minutes, then turn out. Stir the icing sugar with the 2 tbsp milk and dip each doughnut in the glaze.
A Few Pointers
- Fill the rings two-thirds full.
- Pipe the batter for neat doughnuts.
- If your oven runs hot, check at 9 minutes.
- Glaze while still slightly warm.
What to Serve With It
Hot coffee · Cold milk · Fresh berries · Hot chocolate
Keeping and Reheating
Best on the day. Keeps in a tin for 1 day.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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