This is a winner! Whole family loved them. I have wanted to try making baked doughnuts with my doughnut pan and this recipe was so good. The doughnuts were moist and tasted perfect even without any topping. (although rolling them in cinnamon and sugar was soooo good)
This was my first donut baking experiment and I thought they were great! I will try using buttermilk next time. My husband loved them and the glaze was simple and the best part! We added pineapple juice to the glaze and it helped make the donut softer as I baked it a minute or so too long. We used a giant donut pan and mini muffin pans. Loved them both! So fun!
This recipe was the best so far I did follow some of the reviews and omitted the cinnamon and used buttermilk instead of milk and used butter instead of shortening. I doubled the recipe and got 2 dozen. Excellent recipe!!!!
We enjoyed the texture of this donut. It turns out a lot like a regular cake donut. We baked them in a Wilton long john pan. The only thing we didn’t like was the nutmeg. Next time we make this recipe, we’ll leave it out.
I,’ve mad the recipe several times and my friends and family love these refreshing and comforting donut. We like them best dipped in butter and rolled in sugar and cinnamon. Yummy!
I used the pastry chefs changes and the result was a a fluffy and tasty donut from my donut pan. Resting the dough with the buttermilk addition is key. I am a donut addict; I eat more than I should, but try hard not to eat too many on a weekly basis. This could change with this recipe.
this is VERY easy to make with ingredients most of us already have on hand. Instead of round doughnuts, I used a doughnut twist pan which gave me six doughnuts. Used half the glaze recipe, and just drizzled it onto the doughnuts rather than dipping them into it. Texture was more dense than I would have liked, but they still were tasty (and lower in fat since you’re baking, not frying).
These are delicious! I just bought a donut pan and wanted to try it out. They took about 15-20 minutes to bake. I dipped them in the glaze while hot. Very, very tasty! I got 15 donuts out of the recipe. I added melted butter instead of shortening.
These are only okay. Very dry and I added a 1/4 cup more of half and half. I substituted the milk for half and half. I liked the ones rolled in cinn and sugar better than the ones I glazed.
Eh. I wasn’t expecting krispy kreme style, but I was expecting a just okay cake doughnut and I’m not sure if I even got that. Maybe I messed something up? Maybe b/c I don’t have a doughnut pan? That’s why I didn’t give it under 4 stars. But it was kinda ick and tasted kinda like a plain dough brick that sat in your belly and made it hurt. I think I’m just gonna give up on a decent for you doughnut idea, should’ve known better!
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup confectioners’ sugar
2 tablespoons hot water
1/2 teaspoon almond extract.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners’ sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.