Baked Spice Doughnuts
I was delighted to discover that doughnuts don't have to be deep-fried, but rather can be baked in a doughnut pan. I was also delighted with how cheap doughnut pans are. (And with how easy these little guys are to make! You may want to double your batch!)
More photos at my food blog.
BAKED SPICE DOUGHNUTS
adapted from EatLiveRun
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoons baking soda
1/2 teaspoons salt
1/3 cups granulated sugar
1-1/2 teaspoon pumpkin pie spice*
2 tablespoons cold unsalted butter, sliced
1 whole egg, gently beaten
1/4 cups plain (low or nonfat) yogurt
1/4 cups scalded (skim) milk
about 1/4-1/2 cup powdered sugar
about 1 tablespoon (skim) milk
Directions
Preheat the oven to 350F.
In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, sugar and pumpkin pie spice). Now, cut in the cold butter, working with your hands to incorporate everything until the mixture feels like sand.
Pour in the egg, yogurt and milk and stir to combine. Be careful not to over-mix!
Pipe** into a doughnut pan and bake for fifteen minutes, or until springy.
Meanwhile, stir powdered sugar and 1 tablespoon milk together in a small bowl to make glaze. You may need to add more powdered sugar or more milk until you obtain the desired consistency. Dip tops of doughnuts into glaze and let harden slightly before serving.
Yields six doughnuts.
* If you're like me and don't happen to have pumpkin pie spice on hand, just use this handy recipe: 1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground cloves
** You can spoon the mixture into your doughnut pan, but piping works much better. You just fill a gallon Ziploc bag with batter, snip off the end, and squeeze. You want to fill the doughnut cavities about 2/3 full or so - not all the way to the top.
More photos at my food blog.
BAKED SPICE DOUGHNUTS
adapted from EatLiveRun
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoons baking soda
1/2 teaspoons salt
1/3 cups granulated sugar
1-1/2 teaspoon pumpkin pie spice*
2 tablespoons cold unsalted butter, sliced
1 whole egg, gently beaten
1/4 cups plain (low or nonfat) yogurt
1/4 cups scalded (skim) milk
about 1/4-1/2 cup powdered sugar
about 1 tablespoon (skim) milk
Directions
Preheat the oven to 350F.
In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, sugar and pumpkin pie spice). Now, cut in the cold butter, working with your hands to incorporate everything until the mixture feels like sand.
Pour in the egg, yogurt and milk and stir to combine. Be careful not to over-mix!
Pipe** into a doughnut pan and bake for fifteen minutes, or until springy.
Meanwhile, stir powdered sugar and 1 tablespoon milk together in a small bowl to make glaze. You may need to add more powdered sugar or more milk until you obtain the desired consistency. Dip tops of doughnuts into glaze and let harden slightly before serving.
Yields six doughnuts.
* If you're like me and don't happen to have pumpkin pie spice on hand, just use this handy recipe: 1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground cloves
** You can spoon the mixture into your doughnut pan, but piping works much better. You just fill a gallon Ziploc bag with batter, snip off the end, and squeeze. You want to fill the doughnut cavities about 2/3 full or so - not all the way to the top.