Baked Donuts
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Evelyn's Heirloom Doughnuts
A special after-school treat that my mother would make for her 8 children were doughnuts! It wasn't an every-week-treat, of course -- as this was a big task to make fried doughnuts -- and a mother of 8 has many duties, just keeping a household running smoothly. Mom would fill a large roaster pan with doughnuts -- and all the holes. Her original recipe was 8x this recipe -- a lot. So I have downsized it to make a dozen and altered only one ingredient, switching out the shortening in her original recipe to the healthier coconut oil – and I know she would approve!
Interesting note: The dictionary-approved spelling is doughnut. The shortened spelling donut has been around since the late 1800s, but became popularized by Dunkin’ Donuts. I have chosen "doughnut" for my spelling in this recipe, because that is the way my mother spelled it, but I use donut when referring to the special pan used for baking doughnuts, since that is the spelling used for the special pan.
Baked Donuts
When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.
Yield: 12 baked doughnuts
This recipe requires a special donut pan.
Ingredients:
2 cups (240 grams) flour
2 tsp baking powder
¼ tsp Himalayan pink salt
½ tsp nutmeg (important)
½ cup (100 grams) sugar
2 ½ TBSP (35 grams) coconut oil, softened or gently heated (not hot)
½ cup (4 oz) milk + 1 egg
Directions:
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Lightly brush a donut pan with coconut oil using a pastry brush. Set aside.
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Stir together dry ingredients. Add the coconut oil and mix in.
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Whisk together the milk and egg. Add to the flour mixture and stir until moistened. Do not overmix, as this will make the doughnuts tough.
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Scoop the doughnut batter into a quart freezer Ziploc bag. Press out the air and seal the bag. Clip a diagonal 3/8” off one of the corners of the bag.
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Grasp the bag and press the batter through, filling each donut well with batter. The batter makes precisely 12 doughnuts, so you will learn how much/how little to fill the wells.
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Bake approximately 9-10 minutes in preheated 350° oven.
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While doughnuts are baking, mix together the sugar coating in a lunch-sized paper bag.
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When doughnuts are finished baking, remove from pan and place on a cooling rack. Allow to cool 10 minutes.
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Using a pastry brush, brush each doughnut with melted coconut oil. Place 2 doughnuts at a time in a lunch-sized paper bag filled with the powdered sugar and cinnamon mixture and gently shake, until doughnuts are covered. Remove and continue until all 12 doughnuts are completed.
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Store in an airtight container. They will be just as delicious the next day!
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If using a glaze on the doughnuts, no need to brush with coconut oil.
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You can double the recipe and bake 2 batches back-to-back. No need to brush the pan with oil on the second baking – just refill and bake.
Doughnut Glaze:
1 ½ cups powdered sugar
1/4 cup softened butter
3 TBSP milk
1 tsp vanilla
Sugar Coating:
1/4 cup (56 grams) coconut oil, melted (used for brushing the doughnuts)
1 cup sifted powdered sugar + 1 TBSP cinnamon (used for dusting)
