Wow. OK. I don’t even know how to start this post.
As good as these may look in the picture above, let me assure you. They are so much better than that.
My Mom used to make homemade doughnuts when I was really little, but as our family grew and the older kids took it upon ourselves to experiment with coffee cakes, (How much brown sugar topping can you really put on a coffee cake? Three times what it calls for in the recipe? Four times?) she abandoned any recipe that called for a vat of hot oil. But ooh! they were good. It is hard to beat a hot, fried pastry tossed in cinnamon and sugar. That said, these come close.
They have a few things going for them that my Mother’s-or Dunkin, or Krispy Kreme for that matter-did not. These are baked, not fried. They are made with vanilla yogurt, maple syrup, and canola oil, not butter and sugar. I mean, really! They are practically health food! Sure they are brushed with melted butter and then covered with cinnamon and sugar but that is neither here nor there…And in case you are wondering, when you raise the amount of gooey topping on a coffee cake, it squishes the actual cake part underneath to a very thin pancake, resulting in a pan of baked brown sugar and butter. Just so you know.
As you can see in the recipe below, I give you a maple glaze option if you don’t want to go the classic route. This was my Father’s genius idea and I am still can’t believe that I didn’t think of it first. However, after three batches and a lot of tweaking to get the consistency of the glaze juuuust right, we discovered that plain cinnamon and sugar was way better. And trust me. I am a plain glazed doughnut kind of gal. It is hard for me to admit this, but the cinnamon and sugar made the actual doughnut taste even better, not overpower it like the glaze did. In the end, the choice is yours, although I hope you make them both ways to get the full effect. Either way, you still win. And bonus! You can make a double batch and tell everyone that I made you make that many.
I think I speak for all my test subjects when I say that it was the texture that surprised us most about these doughnuts. I generally like raised yeast doughnuts more than the cake-like kind, but these are a pleasant cross between the two. Light and spongy, they aren’t heavy or dense or oily like many cake doughnuts are. WARNING: This also makes it easier to eat more than one. Baked Doughnuts
Adapted from Lovin From The Oven
Please note that this recipe relies on a special piece of equipment. An inexpensive, non-stick doughnut pan, available here or from any kitchen store, is absolutely worth it. This recipe is so fast, easily done in 30 minutes, start to finish, making it perfect for Saturday morning brunch or even Christmas morning!
In a medium bowl, mix together:
1 c flour
3/4 tsp baking powder
3/4 tsp baking soda
pinch of salt
In a large measuring cup mix:
3/4 c nonfat vanilla yogurt
1 T canola oil
3 T pure maple syrup or honey
When mixed, gently stir into dry ingredients just until incorporated. Batter should be thick but airy. Lightly spray a 6 doughnut pan and divide batter evenly. This makes exactly 6 doughnuts! Bake at 400 degrees for about 10 minutes, or until puffed and just starting to get golden brown on top. Let sit in pan for just a minute and then turn out onto a cooling rack. Melt 2 T of butter in a small bowl and brush both sides of the doughnuts. Mix 1/2 c sugar and 3 tsp of cinnamon together and toss the doughnuts in the mixture while still warm. Doughnuts are best eaten the same day they are made.
Maple Glaze: Mix together 1 c powdered sugar, 2 T maple syrup and 1/2 T milk in a bowl until smooth. Dip doughnuts in the glaze and set on a rack to drip.