If you’re looking for a little healthier doughnut option, Baked Cake Doughnuts are a good choice.
Or, if you want a perfect-looking doughnut, these are beautiful for parties.
Baked Cake Doughnuts
Makes about 24 doughnuts or 48 small doughnuts.
- 3/4 cup sugar
- 2 eggs
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon sea salt
- 2 teaspoons vanilla
- 3 cups flour (plus about 1 cup more for rolling out dough)
- 1 cup buttermilk
- 1/4 cup (or half a stick) unsalted butter, melted
Prepare donut pans with baking spray.
Place sugar and eggs in a mixing bowl. Beat until light, fluffy, and pale yellow in color. After this point, keep mixing to a minimum so your doughnuts don’t become rubbery.
Mix in cinnamon, nutmeg, salt, baking powder, and baking soda.
Mix in one cup of flour, then 1/4 cup of the buttermilk, then one more cup of flour, then the remaining 1/4 cup of buttermilk, then the last cup of flour, and, finally, add the melted butter to the bowl. Scrape down the sides and mix in the butter.
Place batter in a pastry bag. No decorating tip is necessary.
Use the decorating bag to put your batter into the pan. Don’t overfill, or they will puff up & lose their pretty shape.
Bake for 2-3 minutes on the first side, then flip over and bake for 2-3 more minutes. Bake for less time if using a tiny donut pan
Top with glaze, frosting, sprinkles, cinnamon & sugar, or powdered sugar if you like.