Hello my name is Sandra and I buy lots of baking utensils that I don’t really need. I also often have said baking utensils for years before I use them. Please tell me I’m not alone with this habit. For some reason I am a magnet to baking pans and equipment that are on clearance. If I see a pan that is less than $10.00 it’s almost a sure bet that I’m going to buy it. Such was the case with my mini doughnut pan that I’ve had for almost two years.
Granted it’s small and can be easily overlooked amongst various bundt and layer cake pans. Honestly, I can’t even use that excuse because I see it every time I’m reaching for a pan. So now that I’ve tossed aside that excuse let’s see what other one I can use. How about I don’t like doughnuts? Yeah right, I felt my nose growing as I said that. Let’s try one more; I’ve never had a baked doughnut and I’m leery of them. Bingo!!!!
I found this recipe at Epicurious. Their recipe listed several options for the flour. These were their suggestions:
1/2 cup white spelt or all-purpose flour
1/4 cup rye flour or whole-wheat flour
1/4 cup barley flour or all-purpose flour
I used ¾ cup of all purpose flour and ¼ cup of whole wheat pastry flour. Spelt flour is a tad pricey at stores around here so I nixed that option. Unfortunately I gave away my rye flour last year and haven’t seen barley flour anywhere. Yes, purchasing the these flours online was an option but I was determined to use my mini doughnut pan while I had the inclination.
These little gems came together in no time and I was surprised by the taste. It did not taste like a fried doughnut in any way but it was a nice change of pace. Given the fact that I avoided a ton of calories by not frying them I didn’t feel so guilty about having a couple of them. Or maybe I had three, don’t judge. Now that I’ve had my maiden baked doughnut voyage I will try a few more variations.
Do you like doughnuts? If so do you preferred baked or fried and do you have a recipe you’d like to share? Inquiring minds would like to know!
- ¾ cup purpose flour
- ¼ cup whole wheat pastry flour
- 1 tsp baking powder
- ⅓ cup sugar
- Pinch ground nutmeg
- ½ teaspoon salt
- 2 TBS unsalted butter, melted
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 egg
- ¾ cup of powdered sugar
- 1 tsp vanilla
- 2 TBS water
- Preheat the oven to 400°F and lightly grease a mini doughnut pan.
- Sift the all purpose, wheat flours and baking powder together.
- Whisk in the sugar, nutmeg, and salt. Set aside.
- In a separate bowl, whisk together the melted butter, milk, vanilla, and egg.
- Add the egg mixture to the flour mixture and stir until just combined.
- Do not over mix or your doughnuts may be tough and rubbery’
- Fill each doughnut cup ½ to ¾ of the way full with the batter.
- Filling with a piping bag is the easiest method but you can also use a spoon or a recycled catsup bottle.
- Take care not to overfill the molds, if you do as they rise the hole will be covered.
- Bake until the doughnuts spring back when touched, 6 to 12 minutes depending on the size of your doughnut pan.
- Let cool completely on a wire rack.
- Mix together the powdered sugar, vanilla and water in small bowl.
- Whisk ingredients until smooth and spoon over cooled doughnuts.
I hope my friends I party with on a weekly basis like baked doughnuts. These are the links I will share them with.