Baked Glazed Donuts

August 6, 2014

Baked Donuts

Is there anything better than a warm glazed donut? 

The answer is almost always no*.

Truthfully, I’m a bit of a donut fiend. When we lived in the Portland area, we were frequent visitors of Voodoo Donuts. Later, we stumbled into Blue Star Donuts. I’m sure that you can get fantastic donuts in the Vancouver, BC area—I just haven’t really tried.

To combat my donut-induced homesickness, I bought a donut pan. I was a bit hesitant to try baking donuts. After all, wouldn’t they just turn into muffins with holes. 

Well, we were pleasantly surprised. The sweet, yeasted dough creates a dense and cakey donut. The thick glazed made each bite taste decadent without the guilt.

The donuts are best eaten the day of making them. They turn a bit sticky the next day. Not to worry. From personal experience, it’s really not hard to eat an entire batch.

*If you answered yes, I’m immediately skeptical of you and sense untrustworthiness. 

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Baked Glazed Donuts
Serves 12
The perfect sweet, glazed cake donut without the guilt.
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Donuts
  1. 2 teaspoons dry active yeast
  2. 2 tablespoons warm water (110-120°F)
  3. 3/4 cup sugar
  4. 2 cups cake flour
  5. 1 1/2 teaspoons baking powder
  6. 1/4 teaspoon salt
  7. 3/4 cup low-fat buttermilk
  8. 2 eggs
  9. 2 tablespoons melted butter
Glaze
  1. About 2 cups of powdered sugar
  2. 2-3 tablespoons milk
Instructions
  1. Begin by combining the yeast and water in a small bowl. Let this sit and get bubbly while you assemble the remaining ingredients.
  2. In a large bowl, whisk together the sugar, flour, baking powder and salt.
  3. Add the buttermilk, eggs and butter to the yeast mixture (it should be bubbly and activated by now) and stir to combine.
  4. Create a well in the middle of the flour mixture and add the buttermilk mixture, stirring until just incorporated. Fill your greased donut pan with the batter and bake at 425 degrees for about 6-8 minutes.
  5. While the donuts cool, you can whip up a fast glaze by combining the powdered sugar and milk. You want a thick but still dip-able consistency. Once the donuts are cooled, give them a good dip in the glaze and let them sit to set up.
Adapted from The Cafe Sucre Farine
Maysquared.com https://www.maysquared.com/blog/
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