Baked Cake Donuts

My brother is returning to Michigan this morning. Of course I wanted to make him one more thing before he left (plus I wanted to try my new donut pans), so I let him pick a donut flavor. Vanilla, it was decided.

This Wilton recipe seemed like a safe way to go, so my mom and I mixed up these donuts from start to finish in about 40 minutes; they were very easy to make, plus a half recipe of Alton Brown's glaze covered all 12 donuts perfectly! While these donuts do not taste like Krispy Kreme's, they are a fun treat!

Some of our donuts were a bit over-filled, so some of the holes are hidden. You can make this recipe into donut holes by using a mini cupcake pan. They will also work in a normal cupcake pan. We used all-purpose flour, but if you do this, make sure not to skip the sifting step! Sifting keeps your donuts a little lighter, which is extra-important if you don't use cake flour.

Baked Cake Donuts

Makes 12 donuts

Ingredients:

2 cups cake flour, sifted

3/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1 teaspoon salt

3/4 cup buttermilk

2 eggs, lightly beaten

2 tablespoons butter, melted

Directions:

1. Preheat oven to 425°F. Spray donut pan with vegetable cooking spray.

2. In large bowl, sift together flour, sugar, baking powder, nutmeg and salt.

3. Add buttermilk, eggs and butter. Beat until just combined.

4. Fill each pan cavity approximately 2/3 full. Bake 7-9 minutes or until the tops of the donuts spring back when touched. Let cool in pan 4-5 minutes before removing.

5. Finish donuts with chocolate or vanilla glaze, or cinnamon sugar. Donuts are best served fresh.

Recipe from: http://www.wilton.com/recipe/Baked-Cake-Donuts

Vanilla Donut Glaze

Makes enough for 20-25 donuts

Recipe adapted from: http://www.foodnetwork.com/recipes/alton-brown/doughnut-glaze-recipe/index.html?oc=linkback