Tasty Tuesday: Baked Donuts

There really is nothing like a good donut on a chilly Sunday morning.  It brings back memories of Dunkin Donuts trips after early soccer games.  Thankfully, I have equally culinary-minded friends who enjoy experimenting and taking delicious concoctions you'd find in a restaurant and making them at home.  

My friend, Kate, is getting married in early October so the gifts have begun pouring in.  Thankfully, most of the stuff she registered for is kitchen-related, so she's itching to try out the new toys.  One such new toy is a donut pan.  

 This pan is from Wilton and the recipe for the donuts came from the insert and label sheet attached to it.

The recipe itself is pretty easy and straightforward.  While I didn't make the donuts myself, I can say from having tried them firsthand, they are DELICIOUS!!  And the options available in terms of toppings are limitless.  Glazed, iced, sprinkles, jelly-filled, sugared...the list goes on.  

BAKED CAKE DONUTS

(Recipe found on the Wilton Donut pan)

Makes 12 regular-sized donuts

2 cups cake flour, sifted

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp ground nutmeg

1 tsp salt

3/4 cup buttermilk (Kate used low-fat)

2 eggs, lightly beaten

2 tbsp butter, melted

1. Preheat the oven to 425F.  Spray the 6-cavity donut pan with nonstick cooking spray.

2. Sift together the flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.  Whisk in the buttermilk, eggs, and butter.  Beat until just combined.  

3. Fill each cup until about 2/3 full (we didn't really follow that direction on the first batch, but the only difference it made was we were unable to fill an entire second tray.  The cooking time was about the same).

4. Bake 7-9 minutes or until the top of the donuts spring back when touched. (They may not look done, so make sure you touch them to see if they are, in fact, ready to be taken out of the oven.)

5. Cool in pan for about 4-5 minutes before removing from the pan.  Complete the donuts either with a dusting of powdered sugar, glaze, or cinnamon-sugar topping.  Best served fresh on the same day.

Kate used dark chocolate for the glaze and, I have to say, it was pretty rocking.  The powdered sugar ones were to-die for.  I'm happy to report, it was paired perfectly with a nice steaming hot cappuccino.  That's how my soon-to-be-married friends roll.  They SUPER fancy.

Question of the Day: What would your ideal donut be made of?  How would you top it?