Baked Doughnuts

    (129)
    30 minutes

    These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!


    3 people made this

    Ingredients
    Serves: 12 

    • 1 cup white sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 2 teaspoons ground cinnamon
    • 3 cups plain flour
    • 1 cup buttermilk
    • 3 eggs
    • 1 tablespoon honey
    • 1/2 cup butter, melted

    Directions
    Preparation:18min  ›  Cook:12min  ›  Ready in:30min 

    1. Preheat oven to 200 degrees C. Lightly grease a baking tray, or doughnut baking tray.
    2. In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
    3. Bake 12 minutes in the preheated oven, until golden brown.
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    Reviews and Ratings
    Global Ratings:
    (129)

    Reviews in English (105)

    by
    322

    I made these for our tailgate Oct. 1 to have in the parking lot line. The only thing I changed was to reduce baking time to 10 min. I used my own recipe for Pumpkin Cream Cheese Icing to top them while a little warm. They were so wonderful! A person we feel obligated to take to games insisted she'd bring store-bought donuts so no one would have to eat mine if they weren't any good. Not one person, including herself, even opened the store-bought box! I also didn't have the problem as others that they didn't last long. I made 4 dozen, some to take and some to keep. The ones I kept at home were still moist up to the day they were finished off 6 days after baking. (The icing may have made that difference though.) My husband has aked for these every couple of days now! The only thing to remember is that these are cake doughnuts and are going to be a little heavy. However, sifting the flour does help if they turn out too heavy. Thanks for posting-these are a new breakfast staple in our house!  -  17 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    281

    Phenominal! Away goes the so-so recipe that came with my doughnut pan. I get the cringes when I go to a well know shop where you can watch the doughnut floating along in an enormous tank of oil! This makes me feel a little better about such a sweet treat. I made a few modificatons as follows: Substitued maple syrup for honey, also I added a package of instant pistachio pudding in an attempt to make the one Dunkin Doughnuts used to make. It worked! And the pudding makes the batter a bit thicker. However they do rise a bit more so don't add quite as much batter to the pan. I am going to try chocolate pudding next, but the plain batter is good too!  -  04 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    136

    The bestest everest baked doughnuts! I substituted Maple syrup for the honey which made them EVEN BETTER!!!  -  29 Sep 2001  (Review from Allrecipes USA and Canada)

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