Luckily for me, I had just won a gift certificate to Michael's so one of the things I picked up was a donut pan. As soon as I got home I pulled out the ingredients and got to work making some baked donuts.
Of course, you just can't compare baked donuts with a fried donut. Sure, they're both delicous in their own way, but each really does have it's own flavor and texture. And, if you're anything like me, you can justify eating a baked donut for both breakfast and a mid-morning snack because it's practically a muffin...right?
I made both "regular" sized donuts (the size from the Wilton pan) and "mini" donuts (from my Avon pan). 1 regular sized donut was equivalent to about 3 or 4 mini donuts (really, they are mini!), so of course I could justify eating 3 or 4 mini donuts at a time because it's basically like eating 1 regular one...right?
I know, my logic might be flawed...but indulge me! :)
Makes 24 "regular" sized donuts
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup buttermilk
2 Tablespoons margarine, melted
1 cup powdered sugar
1/4 cup cocoa powder
1-2 Tablespoons water (adjust amount as needed to make a thick glaze)
1. In a large bowl combine flour, sugar, baking powder, salt, nutmeg, and cinnamon.
2. In a smaller bowl, whisk together buttermilk, eggs, and melted margarine.
3. Pour wet ingredients into dry ingredients and stir until just combined.
4. Fill donut pan 3/4 of the way full (or follow the instructions for your donut pan). These donuts do rise, so don't fill the pan to the top.
5. Bake at 350 for 20 minutes, until donuts spring back when touched.
6. While donuts are baking, mix together ingredients for the glaze. Allow the donuts to cool before dipping the the glaze and top with sprinkles if desired.
Slightly adapted from Wilton