Baked Cake
15m prep 10m cook 25m ready
These baked doughnuts are a healthier alternative to fried, with a tender crumb and warm spice flavor. They come together quickly and are perfect for glazing or dusting with sugar.
Ingredients
- 237 ml all-purpose flour
- 59.1 ml whole wheat pastry flour
- 4.93 ml baking powder
- 78.9 ml superfine sugar
- 2.46 ml freshly grated nutmeg or ground allspice
- 2.46 ml kosher salt
- 29.6 ml unsalted butter or vegetable shortening at room temperature
- 1 egg beaten, at room temperature
- 59.1 ml whole milk scalded and cooled
- 59.1 ml plain yogurt at room temperature
- 4.93 ml vanilla extract
- Vegetable oil for greasing
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 82.1 mg
- Iron: 1.46 mg
- Magnesium: 20.9 mg
- Phosphorus: 97.8 mg
- Potassium: 91.2 mg
- Zinc: 0.61 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly grease a doughnut pan with vegetable oil.
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Step 2.
In a large bowl, sift together the all-purpose flour, whole wheat pastry flour, and baking powder. Whisk in the superfine sugar, freshly grated nutmeg or ground allspice, and kosher salt.
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Step 3.
Add the room-temperature unsalted butter or vegetable shortening to the dry ingredients. Using your clean fingers, rub the butter into the flour mixture until it resembles coarse crumbs with no butter pieces larger than a pea.
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Step 4.
Add the beaten egg, scalded and cooled milk, plain yogurt, and vanilla extract to the bowl. Stir with a spatula or spoon until just combined; do not overmix, or the doughnuts may become rubbery.
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Step 5.
Transfer the batter to a pastry bag (or use a spoon) and fill each doughnut cup about three-quarters full, ensuring the center post remains clear. Bake for 6 to 10 minutes, until the doughnuts are light golden brown and spring back when lightly touched.
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Step 6.
Let the doughnuts cool in the pan for a few minutes, then remove them to a wire rack. Glaze or serve as desired.
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