Baked Doughnuts

By mamapig

Baked, not fried? You bet! You'll scarcely be able to tell these from "the real thing," especially if you frost or sugar them when they're done.

Ingredients

• 1 cup Round Table Unbleached Pastry flour or 7/8 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup sugar
• 1 tsp. baking powder
• 1/8 tsp. nutmeg
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 3 Tbsp. dried buttermilk powder
• 2 lg eggs
• 3 Tbsp. vegetable oil
• 2 Tbsp. water
• tips from our bakers
• Using pastry flour will make a more tender doughnut.
• If you don't have buttermilk powder on hand, substitute 2 Tbsp. buttermilk or yogurt for the water

Preparation

Step 1

1) Whisk together all of the dry in a medium-sized mixing bowl.

2) In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.

3) Pour the liquid all at once into the dry and stir just until combined.

4) Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.

5) Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.

6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.