Prep 5 mins
Cook 12 mins
This is a recipe I got from King Arthur Flour. You will need a doughnut pan. Pastry flour is recommended but you can use AP flour. If you don't have buttermilk powder, substitute 2 tablespoons buttermilk or yogurt for the water. Recipe makes 6 doughnuts.
- Whisk together all dry ingredients in a medium size 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, non-stick pan spray works well. Fill each doughnut form half full.
- Bake doughnuts in a pre-heated 375 f oven for 10-12 minutes. When done, they'll spring back when touched lightly and will be quite brown on top. Remove the doughnuts from the pan and allow to cool on a rack. Glaze with icing or coat with cinnamon sugar or any non melting sugar.
We really enjoyed this super easy doughnut recipe. I made it as written using all purpose flour. I sifted the flour, measured 1 cup and removed 1 tablespoon. They came out perfect after 12 minutes. Thanks for sharing a recipe that we will make often. I made this for PAC Spring 2010.
I was so excited to see this recipe -- my doughnut pan didn't come with the recipe booklet, and I had no luck finding a suitable recipe until now. When I first made this, people complained that it looked like "healthy dough" because of the nutmeg and cinnamon. I made a second batch and replaced that with a heaping teaspoon of vanilla sugar, and the taste of that went over better. I used the all-purpose flour and soymilk instead of the water. For the first batch, I used Easy Bakery-Style Doughnut Topping Glaze, but it was a little thinner than I'd like, so for the second batch I just melted chocolate chips with a bit of corn syrup.