Baked Doughnuts

These Baked Doughnuts are the perfect weekend breakfast treat!

Or if you are like my husband and son, doughnuts are good just about any day of the week!

And if you are tired of getting up early on the weekend to venture out to your local doughnut shop to spend your cold hard cash on some super sweet, so-so doughnuts, now is the time to surprise your family and whip up some delectable doughnuts in your own kitchen.

You see, I bought a doughnut pan several years ago, with the hopes of baking some scrumptious little treats for my family. Well, I finally decided it was time to give the pan a try! And since I would be baking these, I couldn’t help thinking that they might be a bit healthier than the store-bought brand.

Yes, my family loves sweets. And soft baked gooey round dough, dipped and drenched in sugar, is one of their all-time favorite breakfast treats. Me, well, I’m not such a huge fan. Not sure why. Maybe too much sugar. I know, now that sounds strange coming from me. But it’s true.

Instead of rushing out to the store to satisfy their sweet cravings, I would rather bake something for them. Now, you know, my guys are super picky. But much to my surprise, my husband raved about them as he downed one with his coffee, and my teen, well, he liked them but stated that they needed a bit more flavor. Such the food critic! Not sure what he meant, but I think they turned out great — yep, I liked them too!

So if your family loves sweets for breakfast, tempt them with these scrumptious, fresh Baked Doughnuts. They are fluffy, have the flavor of doughnuts, and have just the right amount of sweetness.

Baked Doughnuts

Servings: 16 doughnuts
Time: 1hr includes baking & glazing
Difficulty: easy
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By: Sheila | Sweet Baked Life

Ingredients:

Doughnuts:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup milk
1/2 cup plain yogurt
2 large eggs
4 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

Glaze:
1/2 cup milk
3 cups confectioners’ sugar
2 teaspoons pure vanilla extract
Red food coloring

Directions:
Heat your oven to 350 degrees. Prepare a doughnut pan with non-stick spray and set aside.

To make the doughnuts: Into a large bowl, add the flour, baking powder, baking soda, nutmeg, and granulated sugar and whisk until combined.

Then in a medium bowl, whisk together the milk, yogurt, and egg until fully combined. Add the melted butter and vanilla, and whisk until smooth. Make a well in the center of the dry ingredients, then pour the wet ingredients into the dry and stir gently with a spoon until just combined. The batter will be very thick, do not over mix.

Using a large zip baggie, spoon batter into the bag, seal, cut corner off the bottom of one side, and pipe the batter into each doughnut opening. Fill to about 3/4 full. Bake for 10-12 minutes or until the edges are lightly browned and spring back when lightly pressed. Cool the doughnuts slightly on a wire rack, then repeat the baking process until you use all the batter. Note, this recipe yields 16 doughnuts.

To make the glaze: add the milk, confectioners sugar and vanilla into a medium saucepan over low heat. Whisk until the glaze is fully combined and smooth. Note, if it seems too thick add a bit more milk, or if too runny, add more confectioners’ sugar.

Remove glaze from heat and pour half into a small bowl. To the bowl of glaze, add a couple of drops of red food coloring to create a pink color. Then take the doughnuts and dip them into the warm icing one by one. Do half your doughnuts in the colored glaze and half in the white glaze.

Place glazed doughnuts onto a wire rack over waxed paper to catch the drippings. Repeat until you have all the doughnuts covered. Then, dip each doughnut again in their respective glaze for a doubly delicious treat! Then with the tines of a fork (or you can use a plastic squeeze bottle), drizzle the pink doughnuts with the white glaze and drizzle the white doughnuts with the pink glaze. Store in an airtight container.

{recipe adapted from Sally’s Baking Addiction}