Baked doughnuts in 3 different flavors! Sometimes when I feel like having a doughnuts but I'm just not in the mood for a fried one, I turn to baked doughnuts. They're significantly easier to make than yeasted and fried doughnuts, though you do need a pan! Any of these doughnuts will be loved by kids, and you can actually make these with them too!
I have listed ingredients for each recipe below, but full recipe and instructions can be found on the following links to my blog:
CINNAMON SUGAR-- clarissefooddiaries.wordpress...
COOKIES & CREAM-- clarissefooddiaries.wordpress...
NUTELLA-- clarissefooddiaries.wordpress...
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CINNAMON SUGAR DOUGHNUTS
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1 cup (115 grams) cake flour
¾ teaspoon baking powder
¾ teaspoon baking soda
Pinch of salt
2/3 cup (170 grams) vanilla-flavored Greek-style yoghurt
1 large egg, at room temperature
1 Tablespoon canola oil
2 teaspoons lemon juice
2½ Tablespoons (43 grams) maple syrup or honey
2 Tablespoons (28 grams) unsalted butter, melted and cooled
1½ teaspoons ground cinnamon
⅓ cup (70 grams) sugar
Adapted from Tracey's Culinary Adventures blog
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COOKIES & CREAM DOUGHNUTS
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For the doughnuts:
1 cup (120 grams) all-purpose flour
3 Tablespoons (37.5 grams) sugar
1 teaspoon (4 grams) baking powder
½ teaspoon (2.5 grams) salt
6 Tablespoons (90 mL) milk
1 large egg, at room temperature
½ teaspoon (2.5 grams) vanilla extract
1 Tablespoon (15 grams) butter, melted and cooled
2 Tablespoons (27 grams) vegetable oil
9 Oreos, finely chopped
For the glaze:
¼ to ⅓ cup (42.5 to 57 grams) white chocolate, roughly chopped
3 to 4 Tablespoons (44 to 88) mL milk
6 to 8 Oreo cookies, unevenly crushed (with or without the cream is up to you)
Adapted from The First Year Blog
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NUTELLA DOUGHNUTS
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For the doughnuts:
1¼ cups (150 grams) all-purpose flour
1 Tablespoon (7.4 grams) unsweetened cocoa powder
1¼ teaspoon (5 grams) baking powder
¼ teaspoon salt
¼ cup (47.5 grams) granulated sugar
3 Tablespoons (37.5 grams) packed light-brown sugar
⅓ cup (105 grams) Nutella
3 Tablespoons (42 grams) butter, softened to room temperature
1 large egg, at room temperature
½ teaspoon (2.5 grams) vanilla extract
½ cup (120 mL) milk
For the glaze:
1 cup (113.5 grams) powdered sugar
2½ Tablespoons (46.25 grams) Nutella
4 to 6 teaspoons milk
½ teaspoon (2.5 grams) vanilla extract
Toasted and chopped hazelnuts/other nuts, or sprinkles, for topping (optional)
Adapted from Cooking Classy blog