Baked Cake Donuts

Before you start

Baked donuts are essentially small cakes shaped like donuts. They are lighter and softer than fried cake donuts, without the crisp exterior that oil gives, but they are quick, tidy and ready in under an hour. Buttermilk and a little nutmeg give them the flavor people associate with an old-fashioned donut shop.

The pan does the shaping, so the main skills are filling it evenly and not overbaking. Piping the batter from a bag gives neat rings with a clean center hole. Fill each cavity about two-thirds full, bake only until the tops spring back, and coat them while still warm so the topping clings.

Ingredients

• Batter250 g (2 cups, spooned and leveled) all-purpose flour
• 130 g (⅔ cup) granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp fine salt
• ½ tsp ground nutmeg — freshly grated if possible
• 180 ml (¾ cup) buttermilk — room temperature
• 2 large eggs — room temperature
• 55 g (4 tbsp) unsalted butter — melted
• 1 tsp vanilla extract
• Cinnamon sugar coating45 g (3 tbsp) unsalted butter — melted
• 100 g (½ cup) granulated sugar
• 2 tsp ground cinnamon

Method

1. Heat the oven to 180°C (350°F). Grease the donut pan well with butter or baking spray, including the center posts.
2. Whisk the flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.
3. In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
4. Pour the wet ingredients into the dry and fold with a spatula just until no dry streaks remain. The batter will be thick; a few small lumps are fine.
5. Spoon the batter into a piping bag and snip a 1.5 cm (½ in) opening. Pipe a ring into each cavity, filling about two-thirds full (roughly 55 g each).
6. Bake for 9 to 11 minutes, until the tops spring back when pressed lightly and a toothpick comes out clean. They will be pale on top and golden underneath.
7. Cool in the pan for 3 minutes, then turn them out onto a rack. Clean and re-grease the pan and bake the remaining batter.
8. For the coating, mix the sugar and cinnamon. Brush each warm donut with melted butter on all sides, then roll it in cinnamon sugar.

Tips for success

• Overfilling closes the center hole and gives muffin-like tops. Two-thirds full is enough.
• Brush the donuts while they are warm but firm enough to handle, about 5 minutes out of the oven.
• The golden underside looks most like a classic donut, so serve them flipped over.

Substitutions

Buttermilk

Plain yogurt thinned with a little milk keeps the tang. Plain milk works; skip the baking soda and add ½ tsp more baking powder.

Melted butter in the batter

Neutral oil makes a moister donut that stays soft longer, with less butter flavor.

Cinnamon sugar

Make a vanilla glaze: whisk 180 g powdered sugar with 3 tbsp milk and ½ tsp vanilla. Dip the cooled tops and let them set for 15 minutes.

Variations

Chocolate baked donuts

Replace 30 g of the flour with unsweetened cocoa powder and dip the cooled tops in a chocolate glaze.

Apple cider donuts

Simmer 240 ml apple cider down to 120 ml, cool, and use it in place of 120 ml of the buttermilk; add ½ tsp cinnamon to the batter.

Troubleshooting

Donuts stuck in the pan

The pan was not greased thoroughly or they were left to cool too long. Grease every surface and turn them out after 3 minutes.

Tough, rubbery donuts

The batter was overmixed or baked too long. Fold just until combined and start checking at 9 minutes.

No hole in the center

Too much batter. Fill only two-thirds of each cavity, keeping the batter off the center post.

Storage

Baked donuts are best the same day. Keep them in an airtight container at room temperature for up to 2 days; cinnamon sugar may turn damp, so re-roll if needed. Freeze uncoated donuts for up to 2 months.

Safety notes

The batter contains raw egg and flour, so do not lick the bowl. Contains wheat, egg and milk.