Baked Doughnuts: King Arthur Flour

http://www.kingarthurflour.com/recipes/baked-doughnuts-recipe

baked doughnuts
(49) Hands-on time: Baking time: Total time: Yield: rate this recipe 15 mins. 10 mins. to 12 mins. 25 mins. to 27 mins. 6 dougnuts

INGREDIENTS
1 cup Round Table Unbleached Pastry flour or 7/8 cup King Arthur Unbleached All-Purpose Flour 1/2 cup sugar 1 teaspoon baking powder 1/8 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon cinnamon 3 tablespoons dried buttermilk powder 2 large eggs 3 tablespoons vegetable oil 2 tablespoons water

DIRECTIONS
1) Whisk together all of the dry ingredients in a medium-sized mixing bowl. 2) In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy. 3) Pour the liquid ingredients all at once into the dry ingredients and stir just until combined. 4) Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full. 5) Bake the doughnuts in a preheated 375F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top. 6) Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar. 09/15/2011 JOSH1 from KAF Community The baked doughnuts looked great and would have won a prize at the fair, but it stops there. I photographed the doughnuts too. However, the texture was like corn bread and tasted nothing like a doughnut. I've used King Arthur recipes for many years, and this was the first time a recipe disappointed my family and me. Please note that I followed the recipe to the letter, including KA doughnut pans but used Arrowhead Mills organic pastry flour. The specified pastry flour is not available in my area. I am so sorry this was a disappointment for your contest. Please give us a cal on the baker's hotline so that we can talk about your process and see what may have gone wrong for you to end up with the undesirable texture. We look forward to hearing from you. 802-649-3717. ~Amy 08/07/2011 Light Seeker from KAF Community I loaded this recipe into my Living Cookbook software and it shows the recipe has 247 Calories, 10g Fat, 1.8g Saturated Fat, Cholesterol is 66 mg, Sodium 217 mg, Potassium 101 mg, Carbohydrates 34.8 g, 0.8 g fiber, 18.3 g sugar, and 5.3 g Protien. The cookbook software approximates some, but based on what I have compared it to before, it seems pretty close. All of this varies some, of course, with the brands you use. 08/05/2011 chibabez from KAF Community

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Baked Doughnuts: King Arthur Flour

http://www.kingarthurflour.com/recipes/baked-doughnuts-recipe

Would anyone know how many calories for one donut? I'm sorry, we do not have nutritional information for this recipe, we do hope to offer nutritionals on all of our recipes in the future. In the meantime, there are several websites that offer free nutritional analysis of recipes. We like http://recipes.sparkpeople.com/recipe-calculator.asp and http://caloriecount.about.com /cc/recipe_analysis.php. Frank @ KAF. 08/02/2011 aublyn from KAF Community These are very good! I made them in my mini donut pans using a small cookie scoop and used Betty Crocker frosting (only because I had some to use up) and they were the perfect size! They are very soft and yummy for breakfast or snacking on! 07/28/2011 grandma4five from KAF Community Wow!! I just took ours out of the oven and the only question asked, after raving about how good these are, was are you going to put a glaze on them? So, I'm off to find a recipe to top these babies! I used only egg whites with my yolk allergy, so I substituted 4 egg whites for the 2 whole eggs, and the yogurt for the buttermilk because of my husbands milk intolerance. The end result is fantastic - will need a second pan and a mini set for future use!! This is a fantastic recipe!! Thanks for sharing! I am so glad this recipe was a success for you. Here is a glaze recipe that uses coconut flavoring, but you can flavor it any way you would like: http://bit.ly/pq6kn6 ~Amy 06/26/2011 angelah100 from KAF Community I tried baking this recipe, substituting 1/4c cocoa powder for an equal amount of all-purpose flour (I didn't have pastry flour on hand). The donuts were good, but not great. My husband said they were a little dry, and I didn't think they were chocolatey enough. The 1/4c cocoa powder was half 'black cocoa' and half 'Bendsorp dutch-process cocoa'. Would a different combination of cocoa give a more chocolatey result? Should I decrease the flour slightly so they aren't so dry? Thanks for sharing your results. Yes, you will want to decrease the flour amount by the same amount of cocoa powder you add. For a more chocolatey result, try using 1/4 cup of Bensdorp and 1/8 cup of Black Cocoa for a total of 3/8 cup. Give it a try. Frank @ KAF. 05/21/2011 acgibb from KAF Community This recipe works amazingly well with an electric, mini donut pan. We live at high elevation, so I had to increase the liquid in the recipe a bit. I did this by adding a tbs. Or two of seltzer water, which makes the donuts extra fluffy. To folks complaining about hockey pucks, I suggest three things: increase baking temp and use a mini-donut pan, add a bit more liquid so that you can pour them in the pan, and underbake them just a bit. If you pull them out when they are just baked through, brush them with butter and then toss them with powdered sugar they are AMAZING! 04/26/2011 J. Q from Michigan I made this recipe with the gluten free flour like one previous reader recommended. I also added 1 teaspoon xantham gum. I experimented and added a little more sugar, changed the one cup flour to 3/4 cup flour and added in 1/4 cup cocoa powder and the result was a very nice baked gluten free chocolate doughnut! 01/29/2011 Sara from Colorado I made this recipe gluten free using the King Arthur gluten free flour. I added a teaspoon of xanthan gum to hold it together. It turned out GREAT! I should have doubled it to make 12! 01/01/2011 Foodiewife831 from KAF Community I read every comment before making these. I decided to add a little Sweet Buttery Dough Flavor (one of my favorite products I buy from KAF) to the batter. I used pastry flour and I was very careful to not overmix the dough. I substituted 1% buttermilk instead of the powder and water. I was careful to fill each well of my mini doughnut pan only halfway, which yielded twelve mini doughnuts. I baked them at 325F and they were done in 10 minutes-- not brown at all, but I'd rather have anemic looking doughnuts than dry. They came out of the pan, very easily. I made a cinnamon-sugar mixture and lightly sprayed each doughnut with water (butter would have been nice, but I'm going for less fat). It helped the sugar to stick to each doughnut. How did they taste? I'd say they were "okay". But let's be honest-- there is nothing like a deep-fried doughnuts, made with yeast. Putting that aside, they are much like a muffin. The doughnut shape is fun, but it won't fool a true doughnut lover. I think this recipe is worthy tweaking and playing around with. I'd like to use pumpkin puree and applesauce, which I think will make these moister. Overall, the recipes delivers exactly what these are. I'll be back to share how I do with some tweaks. At least, these helped with my doughnut cravings, without the guilt that goes with it!

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