Donuts, Donuts, Donuts Baked Not Fried

SOURCE: Credit: Bryan Gardner

Who says you have to wait for National Donut Day to have one, no worries here are a few good recipes from Martha to help you out. Try one or all see which you like best or maybe just to prepare for National Donut Day! Best part all recipes are for baked donuts not fried. And for all the vegan friends that hate spending 3 times the amount for a vegan donut, no worries we got you covered too. If you want more recipes just type in donut on search at top right you will pull up a few more donut recipes we have tried out:

Baked Cake Donuts Recipe | Martha Stewart

Ingredients

Ingredient Checklist

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 3/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs, room temperature 
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk, room temperature

Directions

  1. Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
  3. Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
  4. Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

Variations

Powdered

In a bowl, gently toss warm donuts in 1 cup confectioners’ sugar until evenly dusted. Transfer to a wire rack to cool completely; reserve bowl with sugar. Toss cooled donuts in sugar again until thoroughly coated.

Glazed
Let donuts cool completely. Mix 1 cup confectioners’ sugar with 2 tablespoons whole milk; tint with gel food coloring, if desired. Dip top of each donut in glaze (donut should be halfway submerged), turning as needed to evenly coat. Transfer to a wire rack. Top with sprinkles; let dry completely.

Coconut
Let donuts cool completely. Mix 1 cup confectioners’ sugar with 1/4 cup whole milk. Dip donuts completely in glaze to coat, then use a fork or chopstick to transfer to a wire rack. Sprinkle with toasted shredded coconut; let dry completely.

Baked Chocolate Cake Donuts Recipe | Martha Stewart

Ingredients

Chocolate Glaze

  • 3/4 cup mini chocolate chips (6 ounces)
  • 1 cup confectioners’ sugar, sifted
  • 1/4 cup natural cocoa powder, sifted
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 cup heavy cream, plus more if needed
  • 1 teaspoon pure vanilla extract

Donuts

  • 1 stick unsalted butter, room temperature, plus more for pans
  • 2 cups unbleached all-purpose flour
  • 1/3 cup natural cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs, room temperature 
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup whole milk
  • 1 cup mini chocolate chips (8 ounces)
  • Sprinkles or chocolate shavings (optional)

Directions

  1. Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt.
  3. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
  4. Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans.
  5. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
  6. Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour.
  7. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

Chocolate Glaze: Combine chocolate, confectioners’ sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it’s too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)

Variations

You can skip the chocolate glaze and spread the tops of the donuts with store-bought dulce de leche instead.

Vegan Baked Banana Donuts Recipe | Martha Stewart

Ingredients

Vegan Chocolate Glaze

  • 2 1/4 cups confectioners’ sugar
  • 1/3 cup natural cocoa powder
  • Pinch of kosher salt
  • 4 to 5 tablespoons almond or cashew milk, plus more if needed 
  • 4 teaspoons light corn syrup

Donuts

  • 1/2 cup unrefined coconut oil, room temperature (solid), plus more for pan
  • 2 tablespoons ground flaxseeds
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/3 cup unsweetened almond or cashew milk
  • 3/4 cup mashed very ripe banana (from 2 bananas) 
  • 1 cup granulated sugar
  • Chopped toasted pecans or pistachios (optional)

Directions

  1. Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil.
  2. Sprinkle flaxseeds over 1/3 cup water; let stand until slightly thickened, about 5 minutes. Whisk together flour, baking soda, and salt.
  3. In another bowl, whisk together almond milk and banana. Beat oil with granulated sugar on medium-high speed until creamy, about 2 minutes. Beat in flaxseed mixture. Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture.
  4. Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans.
  5. Bake until tops spring back when lightly touched, about 10 minutes (1 to 2 minutes less if pan isn’t full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
  6. Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle with nuts; let stand until glaze is set, about 1 hour.
  7. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

Vegan Chocolate Glaze: Whisk together confectioners’ sugar, cocoa, and salt. Whisk in 4 tablespoons milk and corn syrup until mixture is smooth and has the texture of thick, pourable honey. If needed, add more milk, 1 teaspoon at a time, until mixture reaches desired consistency. (Makes 1 1/2 cups.)

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