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Baked Doughnuts

Baked Doughnuts

Doughnuts are back thanks to a special baking pan and my healthy recipe. Mine have no butter, no grease, and a light glaze. Doughnuts are back! - Jenny Jones

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 45 minutes

Makes: 6

Baked Doughnuts

Ingredients:

  • 1/2 cup all purpose flour
  • 2 Tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • pinch of salt
  • pinch of nutmeg

  • 1/4 cup low fat buttermilk (do not use milk)
  • 1 egg
  • 1 Tablespoon oil (canola or extra light olive oil)
  • 1/4 teaspoon vanilla
  • Glaze:
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1-2 Tablespoons milk

Instructions:

  1. Preheat oven to 400° F.
  2. Generously grease a 6-cup nonstick doughnut pan including the “holes.”
  3. Combine dry ingredients in a bowl.
  4. Combine buttermilk, egg, oil & vanilla in a measuring cup.
  5. Add buttermilk mixture to flour mixture, fold until just combined.
  6. Divide evenly among baking cups. Wipe batter off “holes.”
  7. Bake for 10-12 minutes until tops spring back.
  8. Remove from pan to cooling rack set over wax paper.
  9. Glaze:
  10. In a small bowl, place sugar & vanilla.
  11. Add milk gradually, stirring until you get a smooth glaze the consistency of maple syrup.
  12. Dip doughnuts into glaze while warm to coat all sides. Eat warm or cool on rack.

No buttermilk? See "Substitutions" in my blog.

Baked Doughnuts

24 Comments on "Baked Doughnuts"

  1. joan

    Hi Jenny: I just made the donuts, and I can’t believe that a half cup of flour made six donuts. They weren’t huge, but they came out just fine. I did cheat and melted a T. of butter instead of using a T. of canola oil. I made creamed filled donuts the other day, and fried them in Canola oil. The oil has a terrible taste and of course the donuts did too. When I smell the oil in the bottle, there is no smell to it. Have you noticed that it doesn’t heat up well? I did notice that my baked donuts, today, weren’t very light. My fault?
    Ann’s comment to you was right on. Thanks for being you.

    • Jenny

      Changing a recipe, even a little change, can cause problems so I suggest using my doughnut recipe exactly as written.

  2. Ann

    Jenny, I woke up early to make these yummy doughnuts! Soooo light and tender. From now on, I can have my doughnuts and eating them too! Thank you for the effort you put into sharing the recipes with the world! You know what, as much as you love baking and cooking, I’m sure you can utilize your time doing other things too but instead, you choose to share your precious time with a very appreciative group of people with your blogs! Thank you!

  3. danielle

    How to make The 1/4 cup of buttermilk
    I don’t have any thanks.

  4. sita

    what is the alternative if yo are allergic to eggs and egg replacers

    • Jenny

      I’m sorry I have no knowledge on this. You may be able to find some information with an internet search.

  5. Ritika Arora

    Hi wanted to know if I could use whole wheat pastry flour….

    • Jenny

      I would not make these with whole wheat pastry flour. Doughnuts are supposed to be soft and they will be dense and heavy if you change the flour. I use whole wheat pastry in a lot of my baking but not in the things where it doesn’t work… for me. 🙂

  6. As C

    Jenny these look so yummy! Is there any other way to bake them besides a donut pan?

  7. Lanywati White

    Hi Jenny, I couldn’t find your recipe of Pączki -Polish Jelly Donuts – Oven-Baked Doughnuts. It looks good and easy enough to make.

  8. Cora Hori

    Hi jenny these look great ! I’m definitely try this recipe!!!but hard to fined butter milk here in japan ! It’s ok I’m using frest cream!!thanks!!

    • Jenny

      Cream is not a good substitute for buttermilk in baking. Buttermilk provides the acid needed to make the doughnuts light and fluffy. A better substitute would be either yogurt or sour cream combined with some milk to achieve a pourable consistency. Both yogurt and sour cream are acidic in nature. If you only have cream, at the very least add about 2 tsp. lemon juice or vinegar to it and let it stand for 5 minutes before using.

  9. Unyime

    Please Jenny can you tell me the measurement of the flour in grammes . The cup is confusing.

  10. Yokabled

    when you made the donuts u used nut powder but I can’t find it anywhere so is it okay if I don’t use the nut powder will anything go wrong?? please help

    • Jenny

      The spice is ground nutmeg and the doughnuts will turn out fine without it. I just like the little hint of flavor it gives them.

  11. ling

    Why can’t we use milk instead of buttermilk? Will the end result be alot different?

    • Jenny

      You will not get the same result by using milk. The acid in buttermilk is needed to create a puffy, airy, doughnut as well as a better taste. The good news is you can freeze buttermilk and use it later for baking. If you like these donuts (and you will!) you could freeze 1/4 cup portions and have them on hand for your next batch. It will separate but you just thaw your buttermilk overnight in the fridge and stir it up vigorously… then make more donuts. I hope that helps.

  12. Alfie

    Hi, Jenny just tried your baked doughnuts, for the second time. Yesterday it was a disaster, but today they so good and tasty that my wife asked me do bake some more. Thank you. I shall try more of your receipes.
    Alfie From Malta Europe

  13. Lydia

    These look great!! I’m definitely going to try these! Thank you!!

  14. WILL MACK

    AWESOME YUMMY

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