Baked Buttermilk Donuts

Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside! You won’t think you’re eating a donut-shaped muffin with this one! You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered sugar-water icing, or frost them with chocolate frosting.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.

Step: 2

Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.

Step: 3

Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.

Step: 4

Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.

Step: 5

Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won’t use up all of the batter in this batch.

Step: 6

Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.

Step: 7

Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.

Step: 8

Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.

Step: 9

Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.

Per Serving: 247 calories; protein 3.9g; carbohydrates 45.5g; fat 5.6g; cholesterol 31.8mg; sodium 276.2mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.