Baked Doughnuts For Printable Recipe, Click here!

Makes: About 15 doughnuts (& donut holes) For the Dough 3/4 cups Warm Milk 1 packet Active Dry Yeast 1 tbsp. Unsalted Butter 1/3 cup Sugar 1 Egg 2 cup All Purpose Flour Pinch of Nutmeg tsp. Salt For the Glaze * Enough to glaze all the doughnuts cup Milk 1 tsp. Pure Vanilla Extract 2 cups Confectioners Sugar For the Cinnamon Sugar Topping *Enough to cover all of the doughnuts cup Unsalted Butter 1 cup Sugar 1 tbsp. Cinnamon To make the dough, place cups of the warm milk in the bowl of a stand mixer. Sprinkle the yeast over the milk. Let sit for 5 minutes. In a small bowl, combine the remaining cup of milk with the sugar and butter. Add it to the yeast mixture. Stir to combine. Add the egg and stir until incorporated. Add the flour, nutmeg, and salt and stir until the dough starts to form. Change to the dough hook and knead for until the dough starts to become smooth. If the dough is too sticky, slowly add more flour until it is no longer sticky. Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball. Place the dough ball in a large lightly greased bowl, and cover with plastic wrap. Let sit in a warm place for about 1 hour, until doubled in size. Once the dough has risen, roll it out on a lightly floured surface until thick. Using a doughnut cutter (if you dont have a doughnut cutter, you can use 2 biscuit cutters 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left. If desired you can gather up the scraps into a ball and roll it out and cut out more doughnuts. I prefer not too because I feel the dough becomes too tough.

Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart. Cover with a clean towel and let sit for about 45 minutes. Preheat the oven 375 degrees F. Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown. Be careful to not overbake these. You want them to be light and doughy inside. Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze. Each recipe makes enough to cover all the doughnuts. I made a half recipe of each and topped half of the doughnuts with each topping. Or you can choose to just do one of topping for all the doughnuts. To make the glaze, combine the milk and the vanilla in a small saucepan. Heat over low heat until just warmed. Slowly add in the confectioners sugar and whisk until the mixture is smooth. Remove the glaze from the heat and place over a bowl of warm water. To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet. Sprinkle with sprinkles if desired. Let set for about 10 minutes. To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl. Combine the sugar and cinnamon in a medium sized bowl. To top the doughnuts with cinnamon sugar, dip the halfway into the melted butter. Then dip them into the cinnamon-sugar mixture. Set on a draining/cooling rack to set, about 5 minutes. Serve and enjoy !
Chocolate-Hazelnut Crunch Donuts

Baked Donuts, adapted from King Arthur's Flour

Ingredients

3/4 cup all-purpose flour 1/4 cup pastry flour

1/2 cup granulated sugar 2 Tbsp light brown sugar 1 tsp baking powder 1/4 tsp baking soda 1/8 tsp ground nutmeg 1 tsp ground cinnamon 1/4 tsp salt 3 Tbsp dried buttermilk powder 2 large eggs, room temperature 3 Tbsp vegetable oil 2 Tbsp water Method

1. Preheat oven to 375 degrees F. Lightly grease donut pans. 2. Whisk together flours, sugars, baking powder, baking soda, nutmeg, cinnamon, salt, and dried buttermilk powder. 3. In another bowl, whisk together eggs, oil, and water. 4. Pour all of the mixed wet ingredients into the large bowl with the dry ingredients. Fold together until batter is smooth and there are no more traces of the dry mixture. 5. Transfer batter into a large piping bag fitted with a large piping tip. (I used an 18 mm tip) 6. Pipe batter into the donut pans, filling each cavity until half full. 7. Bake for 10-12 minutes or until cake springs back when lightly touched. Remove from the pan and let cool on rack. Hazelnut Crunch

Ingredients

1 large egg white

1 cup hazelnuts, blanched, lightly toasted and roughly chopped 2 Tbsp granulated sugar 1/4 tsp salt 1/4 tsp ground cinnamon Method

1. Preheat oven to 325 degrees F. 2. If you have raw hazelnuts with skins on, toast them lightly in a preheated 325 degree F oven for 7-10 minutes. Rub the toasted nuts together using a kitchen towel to remove the skins. Once cooled, roughly chop the nuts. Set aside. 2. Hand whisk the egg whites until foamy. Pour in the chopped hazelnuts and stir to coat evenly with the whites. 3. Sprinkle sugar, salt, and cinnamon over the nuts. Spread the nuts onto a parchment lined sheet tray. Bake for 10-15 minutes, stirring the nuts halfway thru, until almonds look golden. Remove the nuts from the parchment before allowing to cool. If chunks have formed, break into smaller pieces. Set aside until ready to chocolate dip donuts. Chocolate Glaze

Ingredients

3/4 cup semisweet chocolate chips 3 Tbsp unsalted butter 1 Tbsp light corn syrup Method

1. Over a bain-marie, melt together chocolate, butter, and corn syrup. Stir until chocolate mixture is silky and smooth. To make sure the chocolate does not overheat, keep the bain-marie at low heat (keep the water from boiling). 2. Let the chocolate cool slightly and thicken a little bit before dipping cooled donuts in and sprinkling with hazelnuts.

Glazed Doughnut Muffins

Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze.
YIELD: 12 muffins

Ingredients:
For the Muffins: 1/4 cup butter 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon ground nutmeg 1 teaspoon cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 cup milk For the Glaze: 3 tablespoons butter; melted 1 cup confectioners sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water

Directions:
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix! Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve. Recipe Note: Muffins will keep at room temperature for about a day.

~ Baked Mini Cake Doughnuts ~

1 1/4 cups all purpose flour 1/2 cup granulated sugar 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup buttermilk (or 1/2 cup milk plus 1 teaspoon white vinegar, mixed and set aside) 1 egg, lightly beaten 1 1/2 Tablespoons butter, melted Preheat oven to 425*F. Spray mini doughnut pan with nonstick cooking spray. In a large mixing bowl, sift together (or stir with a whisk), flour, sugar, baking powder and salt. Add buttermilk, egg, and butter and stir until just combined. Scoop batter into a large ziplock style bag, or large piping bag and snip off the tip to fill doughnut pan. Fill each doughnut cup approximately 1/3- 1/2 full. The batter will rise quite a bit during baking. Bake 4-6 minutes or until the top of the doughnuts spring back when touched. Cool in pan 1-2 minutes, then transfer to a cooling rack. Makes 36 mini doughnuts. Recipe Source- Adjusted slightly from the Wilton mini doughnut pan

~ Maple Glaze ~
1 cup powdered sugar 2 Tablespoons milk

1 to 1 1/2 teaspoons pure maple extract (as desired) *For a vanilla glaze, simple substitute 1/2 teaspoon vanilla extract in place of the maple extract In a small bowl, stir together sugar, milk and extract until sugar is completely dissolved. Use immediately to glaze doughnuts. Dip each doughnut in glaze, then set on a plate or baking sheet and top with sprinkles of your choice.