8/3/2019 Baked Doughnuts_ King Arthur Flour
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baked doughnuts
(49)rate this recipe
Hands-on t ime: 15 mins.
Baking time: 10 mins. to 12 mins.
Total time: 25 mins. to 27 mins.
Yield: 6 dougnuts
INGREDIENTS
1 cup Round Table Unbleached Pastry flour or 7/8 cup King Arthur
Unbleached All-Purpose Flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried buttermilk powder
2 large eggs3 tablespoons vegetable oil
2 tablespoons water
DIRECTIONS
1) Whisk together all of the dry ingredients in a medium-sized
mixing bowl.
2) In a separate bowl, beat the eggs, oil and water (or
buttermilk or yogurt) until foamy.
3) Pour the liquid ingredients all at once into the dry
ingredients and stir just until combined.
4) Butter or grease the doughnut pan; non-stick pan spray works
well here. Note: even though the pan is non-stick, since
the doughnuts are low-fat they may stick unless you grease the
pan first. Fill each doughnut form half full.
5) Bake the doughnuts in a preheated 375F oven for 10 to 12
minutes. When done, they'll spring back when touched
lightly, and will be quite brown on the top.
6) Remove the doughnuts from the oven, remove them from the pan,
and allow them to cool on rack. Glaze with icing, or
coat with cinnamon-sugar or any non-melting sugar.
09/15/2011
JOSH1 from KAF Community
The baked doughnuts looked great and would have won a prize at
the fair, but it stops there. I photographed the
doughnuts too. However, the texture was like corn bread and
tasted nothing like a doughnut. I've used King Arthur recipes
for many years, and this was the first time a recipe
disappointed my family and me. Please note that I followed the
recipe
to the letter, including KA doughnut pans but used Arrowhead
Mills organic pastry flour. The specified pastry flour is
notavailable in my area.
I am so sorry this was a disappointment for your contest. Please
give us a cal on the baker's hotline so that we
can talk about your process and see what may have gone wrong for
you to end up with the undesirable texture.
We look forward to hearing from you. 802-649-3717. ~Amy
08/07/2011
Light Seeker from KAF Community
I loaded this recipe into my Living Cookbook software and it
shows the recipe has 247 Calories, 10g Fat, 1.8g Saturated
Fat, Cholesterol is 66 mg, Sodium 217 mg, Potassium 101 mg,
Carbohydrates 34.8 g, 0.8 g fiber, 18.3 g sugar, and 5.3 g
Protien. The cookbook software approximates some, but based on
what I have compared it to before, it seems pretty
close. All of this varies some, of course, with the brands you
use.
08/05/2011
chibabez from KAF Community
d Doughnuts: King Arthur Flour
http://www.kingarthurflour.com/recipes/baked-doughnu
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8/3/2019 Baked Doughnuts_ King Arthur Flour
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Would anyone know how many calories for one donut?
I'm sorry, we do not have nutritional information for this
recipe, we do hope to offer nutritionals on all of our
recipes in the future. In the meantime, there are several
websites that offer free nutritional analysis of recipes.
We like http://recipes.sparkpeople.com/recipe-calculator.asp and
http://caloriecount.about.com
/cc/recipe_analysis.php. Frank @ KAF.
08/02/2011
aublyn from KAF Community
These are very good! I made them in my mini donut pans using a
small cookie scoop and used Betty Crocker frosting (only
because I had some to use up) and they were the perfect size!
They are very soft and yummy for breakfast or snacking
on!
07/28/2011grandma4five from KAF Community
Wow!! I just took ours out of the oven and the only question
asked, after raving about how good these are, was are you
going to put a glaze on them? So, I'm off to find a recipe to
top these babies! I used only egg whites with my yolk allergy,
so I substituted 4 egg whites for the 2 whole eggs, and the
yogurt for the buttermilk because of my husbands milk
intolerance. The end result is fantastic - will need a second
pan and a mini set for future use!! This is a fantastic
recipe!!
Thanks for sharing!
I am so glad this recipe was a success for you. Here is a glaze
recipe that uses coconut flavoring, but you can
flavor it any way you would like: http://bit.ly/pq6kn6 ~Amy
06/26/2011
angelah100 from KAF Community
I tried baking this recipe, substituting 1/4c cocoa powder for
an equal amount of all-purpose flour (I didn't have pastry
flour
on hand). The donuts were good, but not great. My husband said
they were a little dry, and I didn't think they were
chocolatey enough. The 1/4c cocoa powder was half 'black cocoa'
and half 'Bendsorp dutch-process cocoa'. Would a
different combination of cocoa give a more chocolatey result?
Should I decrease the flour slightly so they aren't so dry?Thanks
for sharing your results. Yes, you will want to decrease the flour
amount by the same amount of cocoa
powder you add. For a more chocolatey result, try using 1/4 cup
of Bensdorp and 1/8 cup of Black Cocoa for a
total of 3/8 cup. Give it a try. Frank @ KAF.
05/21/2011
acgibb from KAF Community
This recipe works amazingly well with an electric, mini donut
pan. We live at high elevation, so I had to increase the liquid
in the recipe a bit. I did this by adding a tbs. Or two of
seltzer water, which makes the donuts extra fluffy. To folks
complaining about hockey pucks, I suggest three things: increase
baking temp and use a mini-donut pan, add a bit more
liquid so that you can pour them in the pan, and underbake them
just a bit. If you pull them out when they are just baked
through, brush them with butter and then toss them with powdered
sugar they are AMAZING!
04/26/2011
J. Q from Michigan
I made this recipe with the gluten free flour like one previous
reader recommended. I also added 1 teaspoon xantham gum.
I experimented and added a little more sugar, changed the one
cup flour to 3/4 cup flour and added in 1/4 cup cocoapowder and the
result was a very nice baked gluten free chocolate doughnut!
01/29/2011
Sara from Colorado
I made this recipe gluten free using the King Arthur gluten free
flour. I added a teaspoon of xanthan gum to hold it together.
It turned out GREAT! I should have doubled it to make 12!
01/01/2011
Foodiewife831 from KAF Community
I read every comment before making these. I decided to add a
little Sweet Buttery Dough Flavor (one of my favorite
products I buy from KAF) to the batter. I used pastry flour and
I was very careful to not overmix the dough. I substituted 1%
buttermilk instead of the powder and water. I was careful to
fill each well of my mini doughnut pan only halfway, which
yielded twelve mini doughnuts. I baked them at 325F and they
were done in 10 minutes-- not brown at all, but I'd rather
have anemic looking doughnuts than dry. They came out of the
pan, very easily. I made a cinnamon-sugar mixture and
lightly sprayed each doughnut with water (butter would have been
nice, but I'm going for less fat). It helped the sugar to
stick to each doughnut. How did they taste? I'd say they were
"okay". But let's be honest-- there is nothing like a
deep-frieddoughnuts, made with yeast. Putting that aside, they are
much like a muffin. The doughnut shape is fun, but it won't fool
a
true doughnut lover. I think this recipe is worthy tweaking and
playing around with. I'd like to use pumpkin puree and
applesauce, which I think will make these moister. Overall, the
recipes delivers exactly what these are. I'll be back to share
how I do with some tweaks. At least, these helped with my
doughnut cravings, without the guilt that goes with it!
d Doughnuts: King Arthur Flour
http://www.kingarthurflour.com/recipes/baked-doughnu
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