If you are filled with guilt every time you pick up a delicious Doughnut over at Krispy Kreeme, then here’s your chance to indulge without guilt. All it requires is this recipe, and a will to bake! Do you see those beautiful babies floating around in the glass above? And if I didn’t tell you, would you believe they were baked? They are as good as the fried ones, and with those sprinkles on the top, any doughnut-lover would fall head-over-heels for them. Photo courtesy of Eliza Adams.
From the day I eyed these baked doughnuts at 101 Cookbooks, I fell in love with them. However, baking with Yeast has never been one of my strong points. So I was glad to have stumbled upon an easier alternative. Baked Doughnuts do taste a bit like cakes, but due to the addition of buttermilk, they can get closer to their real counterparts. This recipe, adapted from King Arthur Flour’s website, is as good as it gets. You’ll love this low-fat, zero-butter, non-fried version, and its really not much of a compromise on the taste. Cover it with melted Chocolate Glaze, and decorate with sprinkles for a delicious treat, ready in no time.
Baked Doughnuts with Chocolate Glaze
Makes 6 regular or 12 mini doughnuts
1 cup Unbleached Pastry 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 tablespoons water
** you can use 2 tbsp buttermilk instead of the above
2 large eggs
3 tablespoons vegetable oil
1 cup chocolate chips
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Whisk together all of the dry ingredients in a medium-sized mixing bowl.
In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
Butter or grease the doughnut pan, or use non-stick spray instead. Fill each doughnut form half full. Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.
Remove the doughnuts from the oven, allow to cool just a little bit, about 2-3 minutes, then remove them gently from the pan, and allow them to cool completely on the rack.
Heat the cream over low heat or in the microwave until bubbles form around the edges, about 20 seconds. Remove from the heat and pour about half of the cream over the chocolate, stirring slowly until most of the chocolate has melted. Add the remaining cream and the vanilla; stir till everything is well combined. Use a microwave in short spurts of 10-15 seconds only, else the chocolate will get burnt. Let stand for 5 to 10 minutes, until lukewarm.
Pour the Chocolate Glaze over cooled Doughnuts. Decorate with some colorful sprinkles, and serve immediately.