Best Baked Doughnuts

Best Baked Doughnuts Best Baked Doughnuts These little gems are hard to resist warm from the oven and they’re even better tossed with spiced sugar or dusted with cocoa powder.
These little gems are hard to resist warm from the oven and they’re even better tossed with spiced sugar or dusted with cocoa powder.
  • 10 min prep
  • 22-25 minutes
  • 200 calories
  • $0.40

Ingredients


Makes: 24 mini doughnuts
  • 1 1/4 C (310 ml) all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1/4 tsp (1,25 ml) Sea Salt (Grinder), finely ground
  • 1/2 tsp (2,5 ml) Cinnamon (ground)
  • 6 Tbsp (90 ml) unsalted butter, softened
  • 1/2 C (125 ml) sugar
  • 1 tsp (5 ml) vanilla extract
  • 1 egg
  • 1/3 C (80 ml) low-fat milk, divided
  • Vegetable oil, for brushing
  • Sugar & Spice Topping:
  • 1 C (250 ml) sugar or icing sugar
  • 2 Tbsp (30 ml) Cinnamon (ground), or your favourite Epicure spice blend

Preparation


 
  • Preheat oven to 400° F (205° C).
  • In a bowl, whisk flour, baking powder, salt, and cinnamon.
  • In a second bowl, beat butter and sugar until creamy. Beat in vanilla extract and egg.
  • Alternating between dry ingredients and milk, mix together until just combined.
  • Place Doughnut Mold on Sheet Pan. Using Basting Brush, lightly brush with oil.
  • Fill each mold 2/3 full.
  • Bake 12–15 minutes, until a toothpick inserted comes clean.
  • When cool to the touch, flip Doughnut Mold onto Sheet Pan and twist to pop out doughnuts. If using icing sugar for topping, let cool completely before topping.
  • In a small bowl or paper bag, combine sugar and Cinnamon. Gently toss doughnuts in topping, shaking off excess. Enjoy!
  • MAKE IT GLUTEN FREE! Simply swap flour for your favourite gluten-free flour.
Nutritional Serving Size Per 2 mini doughnuts
Calories 200
Fat 6 g
Saturated Fat 4 g
Transfat 0.2 g
Cholesterol 35 mg
Sodium 105 mg
Carbohydrates 35 g
Fibre 1 g
Sugar 24 g
Protein 2 g

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Basting Brush
Cinnamon (ground)
$7.95
Sea Salt (Grinder)