Baked Cake Doughnuts
Light and fluffy baked cake doughnuts made with a blend of all-purpose and whole wheat pastry flour, flavored with nutmeg and vanilla. These healthier alternative to fried doughnuts are perfectly suited for glazing.
Ingredients
- •¾ cup all-purpose flour
- •¼ cup whole wheat pastry flour
- •1 teaspoon baking powder
- •⅓ cup superfine sugar
- •½ teaspoon freshly grated nutmeg
- •½ teaspoon salt
- •2 tablespoons unsalted butter
- •¼ cup whole milk
- •¼ cup plain yogurt
- •1 teaspoon vanilla extract
- •1 whole egg
- •beaten
Cooking Instructions
- 1.
1. Preheat the oven to 350°F. Lightly grease a doughnut pan.
5 min
- 2.
2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.
10 min
- 3.
3. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired.
10 min
