Baked doughnuts (version 3)

 I love doughnuts but the idea of frying them makes me stay away from preparing them. I know they are tastier when fried, however, it does not compensate for the healthy aspects. That's why I almost always bake the doughnuts.

This is a version of dough where the rising agent is the baking powder. There is nothing wrong with baking powder, I do many cakes based on baking powder. The only thing that I do not like is that after baking, most of these cakes/sweets shrink a bit. It is the case for these doughnuts too.

Making doughnuts with this recipe has a big advantage: it is very quick! The baking takes time but the way I manage is to set an alarm every 3 minutes and 45 seconds and I take out the doughnuts and scoop another batch. During the baking, I do plenty of other things, like cleaning the kitchen or putting dishes on the cupboard so I do not waste too much time.

I like this version better than the ones I baked and published on my blog so far. (see Baked doughnuts and Baked doughnuts (version 2) )

There is however a version that I never tried before and tempts me so much.... wait for my next post.

Ingredients (for 14 big doughnuts):

  • 250g butter (soft)
  • 4 eggs
  • 450g all-purpose flour
  • 125g sugar
  • 160g milk*
  • 12g baking powder
  • 1 teaspoon vanilla extract 

  1. Mix the butter with sugar until it becomes fluffy and gets a light colour.
  2. Add eggs one by one and mix until well combined.
  3. Mix the flour with baking powder and add it slowly while continuing to mix.
  4. In the end, add the vanilla extract.
  5. Heat the doughnut iron (I use Tefal Snack Collection with plates no. 16).
  6. Using an icecream scoop take a heaping scoop and place it in the middle of the doughnut hot mould. Repeat for the second mould on the iron.
  7. Bake the doughnuts for 3 minutes and 45 seconds. If you have a different iron, you'll need to test the exact baking time.
  8. Leave the doughnuts to cool or you can serve them hot.
* you might want to increase the milk quantity if you prefer a more runny dough. (something like 40ml more)


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