Homemade donuts are a great way to skip the processed stuff and control for sugars and fats. We did just that with this baked recipe and we hope you enjoy it. As you feel comfortable, go nuts with the toppings.
For me, the best donut in the world was made by my great-great aunt during apple picking season. My great aunt and uncle owned an apple orchard, and during season they’d open up their barn/shop and sell all things apple. This included a 30-foot long conveyor contraption that dropped donut dough into oil, flipped ’em half way through, and then dumped into a pile of cinnamon sugar. They were so good, like SO GOOD, you just had to keep eating them until your parents forced you to stop.
We adapted this recipe from Epicurious.com.
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup confectioner’s sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/4 cup plain yogurt
- 1/4 cup scalded whole milk
- 1 egg, beaten
- 1 teaspoon vanilla
- For cinnamon sugar: 4 tablespoons of melted unsalted butter, 4 tablespoons of table sugar with 2 teaspoons of cinnamon, mix thoroughly.
- Preheat oven to 350°F.
- In a large bowl, sift the flour, baking powder, sugar, nutmeg, and salt.
- Take the butter and cut it into small pieces, work the butter into the flour mixture until thoroughly blended (like you do with pie crusts)
- In a small bowl, add the yogurt and whole milk and mix together. Then add the egg and vanilla, mix thoroughly.
- Pour the liquids into the flour and mix well, but don’t over mix.
- Spray a donut pan with oil, then pipe in the dough so it’s 2/3rds full.
- Cook for 11 to 13 minutes, until the dough is just golden brown.
- Pop out the donuts and let cool just long enough to handle.
- Dip the donuts in butter and then twist them into the cinnamon/sugar mixture.
- Enjoy! Makes 6 donuts.
Cooking tips: Don’t worry if you don’t have a piping bag or a donut tray. You can scoop the dough into a plastic baggie and cut off a corner. Also, you can pipe directly onto a greased baking sheet, the donut will be a bit flat on the bottom, but it’ll taste just as good. We used a six donut tray from Wilton.
The directions at Epicurious didn’t seem that clear to us, so we sifted all the dry ingredients together (they didn’t) and we combined the wet ingredients separately before adding them to the flour mixture. This is standard baking protocol and the donuts came out great so I don’t know why Epicurious chose to do it the way they did?
There is nothing else like fresh donuts coming out of your kitchen piping hot. The vultures (um, family members) were circling halfway through cooking. They did not appreciate waiting for the photoshoot to conclude. It was thumbs up all around for this recipe.
Have you followed a homemade donut recipe? How were your results? Any tips you’d like to share?
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