Mouthwatering Baked Donuts

These donuts are baked in a donut pan so they’re lighter and moister than donut shop donuts with a hint of nutmeg for a boost of flavor.

Servings
12 standard or 48 mini
Prep Time
15 Min
Cook Time
10 Min
Recipe by
Plugrá® Kitchens
Ingredients

Cookies

2½ cups (300g) all-purpose flour
1 tsp. (5g) baking powder
½ tsp. (3g) baking soda
½ tsp. (3g) salt
1 tbsp. (2g) ground nutmeg
6 tbsp. (84g) Plugrá® Premium Butter, unsalted
½ cup (100g) granulated sugar
½ cup (98g) light brown sugar
2 large (100g) large eggs
1 tsp. (5g) vanilla extract
2/3 cup (150g) milk
Steps
1
Preheat the oven to 375°. Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl; set aside.
2
Place the butter in a medium microwave safe bowl and microwave on HIGH for 45 seconds, or as needed to fully melt. Stir in sugars until well combined.
3
Add the eggs and vanilla and beat until combined.
4
Add the flour mixture one-third at a time, alternating with the milk. Begin and end with flour. Stir until mixture is smooth.
5
Lightly spray the donut pan with nonstick cooking spray transfer the batter to the prepared pan. Piping the batter with using a large pastry bag works well. Standard donuts use approximately 60 g of batter, miniature donuts use 15 g.
6
Bake 10 to 11 minutes for standard donuts and 6 to 8 minutes for miniature donuts or until golden and a cake tester comes out clean. Let cook in the pan for 3 minutes before turning onto a cooling rack.
7
The donuts can be served plain, coated in cinnamon sugar or glazed.
Notes:
For Glaze, combine 1½ cups (180 g) powdered sugar, 3 to 4 tablespoons (42 g to 56 g) milk, and ½ teaspoon (3 g) vanilla extract. Dip the tops of the donuts in glaze and invert onto a rack to set. For Cinnamon Sugar, combine ½ cup (100 g) granulated sugar with 1 ½ teaspoons (4 g) good quality ground cinnamon. Gently toss the donuts in the sugar mixture while warm. Toss twice for a thicker coat of sugar.