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.
- Ready In:
- 1 cup pastry flour (4 ounces) or 7/8 cup all-purpose flour
- 1⁄2 cup sugar (3 1/2 ounces)
- 1 teaspoon baking powder
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 3 tablespoons dry buttermilk (1 ounce)
- 3 tablespoons vegetable oil (1 1/4 ounce)
- 2 large eggs
- 2 tablespoons water
- 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.
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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 recipe #179685, 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.Reply