Although baked, these cake doughnuts have all the flavor of the fried version. They're tender, sweet and since they don't require yeast, come together fast. You'll need a doughnut pan - both sizes (regular and mini) will work with this recipe. I like a coating of cinnamon sugar, but you can also roll in powdered sugar or dunk in a glaze.
They're great for breakfast but I've also used as a base for dessert: just top with a dollop of ice cream and drizzle with caramel sauce. These doughnuts don't hold well, so eat them the day their made.
|Lightly coat a doughnut pan with non-stick spray. I like mini doughnuts.|
|Combine batter ingredients. The batter will be fluffy.|
|Fill the wells. I sometimes place the batter in a piping bag to make the job easier.|
|Bake doughnuts, cool five minutes and turn out of pan.|
|Roll in your choice of cinnamon-sugar, powdered sugar or glaze.|
|Mini doughnuts for breakfast! Pretty and delicious.|
Adapted from King Arthur Flour
Makes about 24 mini doughnuts
2 tablespoons soft butter
2 tablespoons vegetable oil
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons boiled cider or thawed frozen apple juice concentrate
1 large egg
1 teaspoon baking powder
1/8 teaspoon baking soda
1 1/4 cup all-purpose flour
1/2 cup milk
Whisk together the baking powder, baking soda, and flour. Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour. Spoon the batter into the pan, smoothing the tops.
Bake the doughnuts for 10-12 minutes for a standard doughnut or 7-9 minutes for mini doughnuts, until a cake tester inserted into one comes out clean. Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool. Roll in powdered sugar or cinnamon-sugar mixture.