Baked donuts that taste and feel like traditional, soft and fluffy fried donuts.
Baked donuts have become my new obsession. I love traditional fried donuts. But the thought of dealing with deep fried food and greasy kitchen put me off. So I have been looking for a baked donuts recipes. There are so many on the Internet and I tried out so many versions.
Two schools of thoughts with yeast or with baking agents.
With yeast— many recipes are actually bread in donut shapes.
With baking powder - Their texture and taste are essentially muffins.
To achieve a soft fluffy airy texture for old-fashioned fried donuts without frying, the batter has to be lighter and the baking heat high with enough rising agents to lift up the dough. I am more happy with the non-yeast way of making baked donuts as they taste more like donuts rather than soft bread.
To make the batter lighter, I used sour cream. A lot of recepies asks for buttermilk. I have had softer texture using sour cream.
Don't over mix.
Mix the dry and wet ingredients well but separately.Once you put the two together, be gentle and fold in rather than whisking it. Slightly lumpy batter is fine. You want to keep as much as air as possible.
I use non-stick silicone pans which are quite shallow so there is not too much batter to rise in the heat in each hole. See the link below under
' baking essential'.
Piping Only fill in the donut pan up to where the middle stem is still visible. It doesn't have to be perfect or neat. The batter will rise up and they will all come on looking cute and round.
Glaze the donuts while they are still warm. The icing sugar sticks better and becomes part of the fluffy donuts.
Do double glazing !! Do the first round of dipping for all donuts then come back to the first one for the second coat.
Make 18 small donuts
300g plain flour
170g granulated sugar
1 1/2 tsp baking powder
a pitch of bicarbonate soda
a pitch of salt
a pitch of freshly grated nutmeg
50g butter, melted and cooled
50ml vegetable oil
2 large eggs
1 tbsp vanilla extract
200ml sour cream
250g icing sugar
2-3 tbsp milk
Mix together until smooth.
Preheat the oven with a baking sheet in it at 200 C fan or 220C conventional heat.
In a mixing bowl, whisk butter, oil and sugar until well combined. Tip in the eggs and vanilla extract. Mix well.
Combine all the dry ingredients together in another bowl. Stir to combine.
Fold half of the flour mixture into the wet mixture.
Add the sour cream
Fold in the rest of the flour. DO NOT OVER MIX. See the vdo above. A thick and lumpy batter is what you looking for.
Spoon the batter in a piping bag and fill in the the donut pans. See recipe tip above.
Bake for 7- 8 minutes until set and cooked. Leave in the pan for a couple of minutes before turning out on the wired rack.