Classic Baked Donuts

Making donuts from scratch sounds intimidating, but fear not!  These donuts are made from basic ingredients and bake up in your oven in a matter of minutes, no frying required! 

Classic Baked Donuts ~ Pearls + Girls

Making donuts at home is a fairly recent phenomenon for me, for a few reasons.

  1.  It’s a mathematical certainty that IF I try to fry something (which I rarely do) I will burn it.
  2. Buying donuts seems like a small price to pay, especially when my kids have ZERO patience at the breakfast table.
  3. My kids typically prefer donut holes to actual donuts, which you can only get from frying.  Sadly, there is no way to bake perfect sphere-like donut holes in the oven.
  4. I never owned a donut pan (until now)!  Seriously, if I had realized how inexpensive and easy to clean a donut pan was, I would have bought one a long time ago!

Classic Baked Donuts ~ Pearls + Girls

So why am I so gung-ho about baked donuts all of a sudden?  No waiting for yeast dough to rise, no tapping your foot while the frying oil gets to JUST the right temperature, no throwing out the first batch because they are burned on the outside and raw in the middle, no burning your fingers, elbows, eyebrows OR eyeballs (just trust me on the last one, YE-OW)…..oh, and these baked donuts taste AMAZING, too!  What’s not to love?!?! Enjoy! 🙂

Classic Baked Donuts

Yield: about 2 dozen donuts

Ingredients

  • 2 cups all purpose flour
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp pumpkin pie spice (or any combination of cinnamon, nutmeg and allspice)
  • 1/2 tsp salt
  • 1 cup milk (I used 2% milk)
  • 2 eggs
  • 2 TBSP butter, melted and slightly cooled
  • Cinnamon Sugar Topping
  • 1/2 cup granulated sugar
  • 1/2 tsp pumpkin pie spice (or any combination of cinnamon, nutmeg and allspice)
  • 6 TBSP butter, melted and slightly cooled

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Grease a donut pan with non-stick baking spray.
  3. In a large bowl whisk together flour, sugar, baking powder, pumpkin pie spice and salt.
  4. In another bowl whisk together milk, eggs and butter.
  5. Add the wet ingredients to the dry ingredients. Mix together until just incorporated. Batter will be THICK!
  6. Fill each donut reservoir about half full (do not overfill or they won't have the telltale donut 'hole' in the middle when baked). A spoon will do the job, but for even distribution of batter I recommend using a piping bag or a gallon size ziplock baggie with the corner snipped off.
  7. Bake for 6 - 8 minutes. Don't let the tops brown or the bottoms will be burned!
  8. Cinnamon Sugar Topping
  9. Whisk together the sugar and pumpkin pie spice in a bowl.
  10. Melt the butter in another bowl.
  11. Quickly dip each side of the donut in the butter and roll in cinnamon sugar mixture.
  12. Place on a baking rack to dry slightly.
  13. Enjoy warm or at room temperature.
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