While I’ve rarely met a baked good I didn’t like, I have a particular fondness for donuts. Our local supermarket, Giant Eagle, actually makes very good donuts; my particular favorites are the maple iced ring and the jelly filled varieties. But at home, without the desire to work with yeast and hot oil, I choose to bake my donuts, rather than fry them.
The internet is full of good recipes for baked donuts, and this one comes from Baked By an Introvert, though I cut down the recipe to make just six. Using a combination of whole wheat and white flour, as well as nutmeg, these treats have a wonderful flavor and very soft crumb. Baked donuts are best eaten right after they’re made, but they can be kept at room temperature in an airtight container for a day or so and still taste delicious.
For the donuts
- 2 tablespoons butter, melted and cooled slightly
- 2 tablespoons vegetable oil
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla bean paste (or vanilla extract)
- 1 cup white flour
- 1/3 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon nutmeg
- 1/2 cup buttermilk
For the glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla
Preheat oven to 425 degrees. Lightly spray a 6-well donut pan with cooking spray.
In a medium bowl, stir together white flour, wheat flour, baking powder, salt, baking soda, and nutmeg; set aside.
In a large bowl, whisk together melted butter, vegetable oil, and sugar, then whisk in egg and vanilla bean paste (or extract). Stir in the flour mixture and buttermilk in alternate batches, starting and ending with the flour. Batter will be thick. Spoon into a piping bag and fill donut wells about 2/3 full.
Bake for 7 – 9 minutes, until the donuts spring back when pressed lightly. Remove from oven and cool in the pan for 5 minutes while you make the glaze.
Stir together powdered sugar, milk, and vanilla extract until smooth. Remove donuts from pan and dip in glaze, covering the top. Place on a wire rack over a sheet of parchment paper to catch the drips and allow the glaze to drip down the sides.
Serve immediately; store leftovers in an airtight container at room temperature for 1-2 days.