Baked Cake Donuts
- 2 2 2 cups cake flour, sifted
- 3/4 3/4 3/4 c vanilla sugar or granulated sugar
- 2 2 2 t baking powder
- 1/4 1/4 1/4 t fresh ground nutmeg
- 1 1 1 t salt
- 3/4 3/4 3/4 c buttermilk
- 2 2 2 large eggs, lightly beaten
- 2 2 2 T butter, melted
Adapted from notsohumblepie.blogspot.com
Preheat your oven to 425.
Prep your donut pan with a little non-stick cooking spray.
In a bowl, combine the melted butter, buttermilk and beaten eggs. Set aside.
In a large mixing bowl, sift together the cake flour, vanilla sugar, baking powder, nutmeg and salt. Pour in the wet ingredients and mix until just combined.
Spoon the batter into the wells of you pan (roughly 2/3rds full). An easier/cleaner option is to pour the batter into a ziplock bag and snip the corner or use a piping bag and pipe the batter into the pan.
Bake for 7-9 minutes, or until the tops of the donuts spring back when lightly touched. Do not over bake.
Allow to cool in the pan for a couple minutes and then turn out onto a wire rack to finish cooling.
Finish the donuts by shaking them in bags of powdered or cinnamon sugar. Or glaze them with chocolate donut frosting (recipe in cookbook) or vanilla donut frosting (recipe in cookbook).