Recipe of Baked Donuts


Recipe of Baked Donuts

Glazed Donuts
Glazed Donuts
Today we will make one more tea-time sweet snake I would like to share the recipe of the baked Doughnut or Donut leavened with baking powder or yeast. More often I have seen fried donuts popular in countries prepared in various forms as a sweet snake or dessert-food; either in ring-shaped or without the whole, made from flour, milk, egg, sugar, and butter. The two common verities are ring doughnuts or filled doughnuts which are filled with fruit jam, cream, or custard.

If you like to fill the yeast donuts make a hole through the skewer into the center, pour the jam, freshly whipped cream, or Nutella into it but filling should be at room temperature while filling into the piping bag. Yeast-risen donuts are best accompanied with coffee.

The earliest doughnuts are usually traced back to the ‘Olykoek’; a Dutch delicacy of “ sweetened cake fried in fat .” means oily cake Dutch settlers brought with them to New York (New Amsterdam), these doughnuts resembles later current ring-shaped doughnuts. 

 Prep Time: 20 minutes

Cook Time: 10 minutes 

Cooling & Topping: 45 minutes

Yield: 8 donuts

Course:  Dessert

Cuisine: American

Piping the Donut Cavities
Piping the Donuts Cavities

2 tbsp unsalted butter, at room temperature

¼ cup whole milk

¼ cup yogurt

1 egg

1 ½ tbsp pure vanilla extract

1 cup all-purpose flour, spoon and leveled

1/3 cup brown sugar

 1 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ tsp cinnamon powder

½ tsp nutmeg


1 cup powdered sugar

1 tsp cinnamon powder

½ cup unsalted butter

 For the Glaze:

1 1/3 cup powdered sugar

2 tbsp unsalted butter

1 1/2 tbsp milk

1/2 tsp vanilla extract


Spray the donut pan with non-stick spray, and per-heat the oven to 350 degrees F.

Whisk all the dry ingredients; flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl put aside. Beat the butter and sugar until pale, add in egg, milk, yogurt, and vanilla and combine well, pour the wet ingredients into the mixture of dry ingredients mix just to combine, avoid over mixing. You will get a thick and sticky dough.

It would not be easy to spoon the batter into the donuts cavities; I would prefer the piping bag or zipper-lock bag to get this job done easily, so fill the piping bag and pipe the batter into each cavity filling 3/4 only.

Bake for about 10 minutes or until the edges turn lightly browned, Allow them cool for about 5 minutes before transferring to the wire rack on the parchment paper-lined baking sheet, repeat the same process with the reaming batter, and transfer to wire rack. Let the donuts cool completely.

Top the Donuts:  take a bowl combine the sugar and cinnamon, dip the donuts into the melted butter, and coat with the sugar mixture. If you like crunch use granulate sugar, otherwise powdered sugar will do, or

 Make the Glaze; in a bowl combine the sugar, milk, butter, and vanilla until incorporate well and reach at the desired consistency I would prefer runny consistency, dip the top of the donuts into the glaze and allow them to set on wire rack. Serve immediately, cover tightly leftover, and store at room temperature for 2-3 days. For the long last freeze the donuts for about 2 months into the refrigerator, thaw over the night and warm into the microwave before serving. Avoid store the donuts into layers.




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