Easy, soft baked doughnuts at home without much of the guilt!
Baked doughnuts are obviously better for you and saves so much time. No kneading, rising and deep frying. These doughnuts are sure a quick fix for that doughnut craving. I opted for a simple dusting of cocoa sugar to keep up with the easy theme.
Well, to begin with you will need a doughnut pan. Mix all dry ingredients in a bowl, and all wet in another. If you have cold eggs and buttermilk, the melted butter needs to be warm, so it can combine well. Add wet to dry, mix until smooth. You can try and spoon the batter into the doughnut pan, but a ziplock bag or a piping bag makes the job a lot easier. Spoon batter into a gallon size ziplock bag, seal and snip off a tip and gently squeeze batter into the pan. These doughnuts bake in just 11 minutes. Cool and dust with a mixture of cocoa powder and confectioners sugar. Best when fresh.
Looking for traditional yeast doughnut ? check out Soft and Fluffy Doughnuts with Spiced Sugar
Baked Buttermilk Doughnuts
1 1/2 cups all purpose flour
1/2 cup + 1 tablespoon sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup buttermilk
6 tablespoons melted butter, warm
1 tablespoon confectioners sugar
1 tablespoon cocoa powder
Preheat oven to 350 degrees F. Grease 2 doughnut pans with non-stick cooking spray.
Whisk together first 5 ingredients in a large bowl and set aside.
Whisk eggs in a medium bowl, for a few seconds and then add buttermilk and warm butter. Whisk until smooth and add into the dry ingredients. Mix until smooth, don’t over mix.
Spoon batter into a large ziplock bag, seal bag, snip off the tip and pipe into the doughnut pan, about 3/4 full.
Bake for 10-11 minutes, until the tops feel firm when touched.
Cool pans on a wire rack.
Stir together confectioners sugar and cocoa powder in a small bowl.
Remove doughnuts from pan, place bottom side up and dust cocoa sugar on top.
Serve immediately. Best when fresh.
Makes 12 doughnuts