Baked cake doughnuts
Traditional-made doughnuts are made with yeast dough, and deep-fried to make a fluffy, delicious spongy cake. It requires a lot of work to cook them, though, but for quick snacks (Sunday breakfast maybe?) the easier way are the baked cake doughnuts—which are spongy, fluffy and delicious too! You can enjoy them bare (like cakes), or glazed (like traditional yeast doughnuts), or stuffed if you overfill the form by any chance! :-)
Ingredients for 8 portions
- Flour: 1 cup (237g)
- White sugar: ¼ cups (59g)
- Baking powder: 1 teaspoon (5g)
- Cinnamon: ¼ teaspoons (1g)
- Salt: ½ teaspoons (3g)
- Milk: ½ cups (118g)
- Egg: 2 cups (473g)
- Rapeseed oil: 1 spoon (15g)
Step #1: Utensils
- doughnut pan
- large bowl
- whisk or mixer
Step #2: Prepare the form and oven (1 minute)
Preheat the oven to 200°C (392F).
Cover the pan with vegetable oil and set aside ready to be filled.
Step #3: Prepare the dough (3 minutes)
Mix all ingredients thoroughly in a large bowl, and use the batter to fill each pan cavity to maximum 2/3 of the height.
It's much better to under-fill the pan, than to overfill it—unless you want to serve filled doughnuts!
Step #4: Bake the doughnuts (15 minutes)
Bake the doughnuts in the hot oven 12-15 minutes. Wait about 5 minutes before removing the doughnuts, and immediately glaze, dust, or cover with sprinkles. You should wait for the doughnuts to cool down before slicing in half (like a bagel) and stuffing with cream.
You can easily remove the baked doughnuts using a wooden skewer or a toothpick, prying gently from the sides. They will come out easily!
Nutritional value of 1 portion (114g of 911g total)
217.29 in 100g
9.74 in 100g
27.61 in 100g
7.22 in 100g
7.49 in 100g
Saturated fat (g)
1.99 in 100g
0.19 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.