Baked Doughnuts

RecipenKitchen Recipe 32 min · Serves 6 · American

Why make it Soft, cake-style doughnuts baked in a ring pan instead of fried, then dipped in a simple vanilla glaze. They need no yeast, no rising time and no pan of hot oil.

You’ll need

Serves 6 160 g plain flour (maida) 80 g caster sugar 1½ tsp baking powder ½ tsp ground cinnamon ¼ tsp freshly grated or ground nutmeg ¼ tsp fine salt 1 large egg, at room temperature 120 ml milk, at room temperature + 8 more in the full recipe

1 Step 1 of 9 Heat the oven to 180°C (160°C fan) with a rack in the middle. Brush the doughnut pan cavities and the central posts generously with the soft butter.

2 Step 2 of 9 In a large bowl, whisk the flour, caster sugar, baking powder, cinnamon, nutmeg and salt until evenly mixed.

3 Step 3 of 9 In a jug, whisk the egg, milk, yogurt, melted butter and vanilla until smooth. Make sure the butter has cooled so it does not cook the egg.

4 Step 4 of 9 Pour the wet mixture into the dry ingredients. Fold with a spatula just until no dry flour remains. The batter will be thick and slightly lumpy; stop mixing there to keep the doughnuts tender.

5 Step 5 of 9 Spoon the batter into a piping bag or zip-top bag and snip off a corner. Pipe it into each cavity, filling about three-quarters full and leaving the centre post clear. The last 4 steps are in the full recipe.

Cook’s tip Do not overmix the batter. Overmixing develops gluten and makes the doughnuts tough and bready.

Baked Doughnuts

Ready to cook? Exact amounts, every step, timings and tips, free on RecipenKitchen. Get the full recipe