Baked Cake Doughnuts

Name: Baked Cake Doughnuts
Yield: 4 servings
Ingredients: 0.75 cup plus 1 tablespoon all-purpose flour; 0.25 cup whole wheat pastry flour; 1 tsp baking powder; 0.33 cup superfine sugar; 0.5 tsp freshly grated nutmeg; 0.5 tsp salt; 2 tbsp unsalted butter or vegetable shortening; 0.25 cup whole milk, scalded; 0.25 cup plain yogurt; 1 tsp vanilla extract; 1 egg; 1 beaten

From the kitchen of Carly

Tender baked doughnuts with warm nutmeg and a subtle whole grain note. Yogurt keeps them moist and delicate without the heaviness of deep frying. Simple enough for breakfast, good enough for dessert.

Baked doughnuts skip the oil bath but keep the tender crumb and subtle spice that makes them craveable. The secret is yogurt in the batter for tang and softness, plus that brief scald of hot milk to bloom the butter. You get the bakery texture without the guilt, ready in under 20 minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

3/4 cupplus 1 tablespoon all-purpose flour
1/4 cupwhole wheat pastry flour
1 tspbaking powder
1/3 cupsuperfine sugar
1/2 tspfreshly grated nutmeg
1/2 tspsalt
2 tbspunsalted butter or vegetable shortening
1/4 cupwhole milk, scalded
1/4 cupplain yogurt
1 tspvanilla extract
1egg
1beaten

Instructions

Set the oven to 350°F and lightly grease a doughnut pan.
Sift both flours and the baking powder into a large bowl or stand mixer bowl, then whisk in the sugar, nutmeg, and salt. Drop in the butter and rub it into the dry ingredients with your fingertips, working it in as you would for a pastry crust, until evenly distributed throughout. Pour in the milk, yogurt, vanilla, and beaten egg, then stir until just combined. Stop as soon as no dry streaks remain; overmixing will make the doughnuts rubbery.
Spoon or pipe the batter into each doughnut cup, filling them about three-quarters full and keeping the center post clear. Slide the pan into the oven and bake 6 to 10 minutes, until the doughnuts are light golden brown and spring back when you press them gently. Let them cool slightly in the pan before turning out, then glaze as desired.

Tips from the kitchen

Don't overmix the batter once wet ingredients hit dry ones. Stir just until combined. Overmixing develops gluten and turns these tough and rubbery.
Make sure your doughnut pan is well greased in every crevice, especially the center posts. Doughnuts stick like nothing else.
A piping bag fitted with a large round tip makes filling the pan cleaner and faster than a spoon, plus it keeps your hands out of hot water.
They're best eaten the same day but stay soft for a second breakfast if you cover them loosely at room temperature.

Variations

Cinnamon sugar doughnuts: Toss baked, still-warm doughnuts in a mix of cinnamon and superfine sugar instead of glazing.
Brown butter glaze: Melt butter until nutty brown, whisk with powdered sugar and a splash of milk for a richer, nuttier finish.
Cardamom swap: Replace the nutmeg with freshly ground cardamom for a more exotic spice note.
Maple glaze: Mix maple syrup with powdered sugar and a pinch of salt for a more grown-up doughnut.

Make ahead and storage

Store in an airtight container at room temperature for up to 2 days. Not recommended for freezing due to the tender crumb, which can turn dense.