I have always wanted to make homemade doughnuts, but the process of frying them always stops me from making them, so when I stumbled upon this oven baked recipe I knew I had to try it. These doughnuts were literally my midnight snack, and what helped me stay up to wright this post! They're shockingly light and airy, which makes them perfect for a quick snack, and they would be even more ideal with a delicious cup of hot chocolate (it just occurred to me). It's definitely a great healthier option for substituting doughnuts, obviously keeping in mind that they won't taste exactly like everyday doughnuts. The best part of this recipe is that you can really personalize it, you can make a glaze, dust them in confectioner sugar and cinnamon like I did, make a delicious filling or even prepare a hazelnut dipping sauce... so decadent! I used a mini muffin pan because I didn't have a doughnut pan, but you can use either one. I still have making traditional doughnuts in my bucket list, but for now this is a great recipe. Hope you try them!
Let me know what you think.
Photos by RaRod
5 tablespoon unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla
2 teaspoon baking powder
pinch of salt
1 1/2 cups all-purpose flour
Preheat oven to 325 degrees F. Lightly butter a mini muffin pan or doughnut pan and set aside.
In a medium bowl, cream together butter and sugar. Add the egg, milk and vanilla, mix until combined. Mix in the baking powder and salt, then mix the flour just until combined. Fill mini muffin pan or doughnut pan half full. Bake for 8-10 minutes.
I combined confectioner sugar with cinnamon and rolled the doughnuts in it.