Recipe for baked doughnuts?

Question

anything would help!

Answer 1

Hi !!!
Here you go...ENJOY!!!!

Baked Doughnut Recipes:

Doughnuts

2 eggs
1 cup sugar
1 cup milk
5 tablespoons melted shortening
1 teaspoon vanilla extract
4 cups flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted

1 cup sugar
1 teaspoon cinnamon

In a large bowl, beat the eggs until foamy. gradually add sugar,
beating constantly. Stir in the milk, shortening and vanilla. Sift
together the flour, baking powder and salt. Add to the liquid
mixture, mixing well. Cover and chill the dough for 30 min.-1 hour
for easier handling. Preheat oven to 450 degrees. Spray a baking
sheet with vegetable cooking spray. Roll out and pat the dough on
a lightly floured board to a 1/2" thickness. Cut with a doughnut
cutter. Place the doughnuts and holes on the baking sheet, about
1" apart. Bake for 10-15 min. or until golden brown. Brush each
doughnut and hole with melted butter and roll in cinnamon-sugar
mixture to coat all sides. Cinnamon-sugar: In a small bowl, combine;
blending well.
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Baked Doughnuts

4-1/2 to 5 C. flour, divided
2 pkgs. dry yeast
1 C. milk
3/4 C. water
1/3 C. vegetable or canola oil
1/4 C. granulated sugar
2 tsp. salt
1-1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
2 eggs at room temperature
- melted butter
- glaze

Stir together 2 cups flour and yeast. Combine milk,
water, oil, sugar, salt and spices and heat to 120°F.

Add liquid ingredients to flour/yeast.
Beat until smooth (2 minutes on medium mixer speed).
(Or 300 strokes by hand).
Blend in eggs.

Add 1 cup flour and beat 1 minute on medium speed.
(or 150 strokes by hand).
Stir in more flour to make a very thick batter.
Cover and let rise in a warm place until doubled.
(about an hour).
Punch down dough. Turn onto well-floured surface.
Turn dough over 2 or 3 times to shape into a soft ball.
Roll out to 1/2 inch thick.
Cut with doughnut cutter.
Gather cut-out "holes," re-roll, and re-cut.
Place doughnuts 2 inches apart on greased baking sheets.
Brush with melted butter and let rise until doubled.
(about 20 minutes)
Meanwhile, preheat oven to 425°F, and make glaze.
Bake doughnuts for 8 to 10 minutes.
Remove from baking sheets and glaze while warm.
Yields about 3 dozen doughnuts.
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NO FRY DOUGHNUTS

2 pkg. dry yeast
1/4 cup warm water (105-115 degrees)
11/2 cup lukewarm milk
(scalded and then cooled)
1/2 cup sugar
1 tsp. salt
1 tsp nutmeg
1/4 tsp. cinnamon
1/3 cup shortening
41/2 cup flour
1/4 cup butter (about)
2 eggs

In large mixer bowl dissolve yeast in warm water. Add milk, sugar,
salt, nutmeg, cinnamon, eggs, shortening and 2 cups of the flour. Blend
1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium
speed, scraping bowl occasionally. Stir in remaining flour until smooth,
scraping side of bowl. Cover; let rise in warm place until double, 50-60
minutes.

Turn dough onto well floured cloth covered board; roll around lightly
to coat with flour. Dough will be soft to handle. With floured stockinette
covered rolling pin, gently roll dough about 1/2-inch thick( or pat gently
with hand). Cut with floured 2 1/2 inch doughnut cutter.
Lift doughnuts carefully with spatula and place 2-inches apart on
greased baking sheet. Brush doughnuts with melted butter. Cover; let rise
until double, about 20 minutes.

Heat oven to 425 degrees. Bake 8-10 minutes or until golden..
Immediately brush with melted butter and shake in cinnamon sugar or if
desired, spread with creamy glaze or chocolate glaze. Makes 1 12/ dozen.

CHOCOLATE DOUGHNUTS: Omit nutmeg and cinnamon. Stir in 1/2 cup cocoa with
the first addition of flour. After baking, shake doughnuts in
confectioners sugar or spread with chocolate glaze.

APPLESAUCE DOUGHNUTS: Substitute 1 1/2 cups lukewarm applesauce for the
milk. Substitute 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon
cloves for the 1 teaspoon nutmeg and 1/4 teaspoon cinnamon.

------------AND...

Baked Cinnamon applesauce Doughnuts
Ingredients:
2 package dry yeast
5-3/4 cup all-purpose flour,divided
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup margarine,melted and divided
1 teaspoon ground cinnamon
1/4 cup warm water (105-115 degrees)
1-1/4 cup unsweetened applesauce
1/3 cup margarine
1/2 teaspoon salt
2 eggs
1/2 cup sugar

Instructions:
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 3 cups flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer until moistened. Beat at medium speed for an additional 2 minutes. Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough. Turn out onto a well-floured surface. Knead until smooth and elastic(about 5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface. Roll dough to 1/2 inch thickness; cut with a lightly floured 2 1/2 inch doughnut cutter. Combine doughnut holes and any remaining scraps of dough; reroll to 1/2 inch thickness and cut as before. Place doughnuts on baking sheets coated with cooking spray; brush 2 tablespoons melted margarine over doughnuts. Let rise, uncovered, in a warm, draft-free place for 40 minutes. Combine 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag, and set aside. Bake doughnuts at 425 degrees for 8 minutes or until golden. Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to plastic bag. Seal the bag and shake to coat.

Baked Doughnut Puffs

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 large egg
1/2 cup milk
1/4 cup melted butter
1/2 teaspoon vanilla extract
Topping:
1/3 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons melted butter

Heat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.
Combine flour, 1/2 cup sugar, baking powder and salt in a small bowl; set aside.
In another bowl, whisk together the egg, milk, 1/4 cup butter and vanilla. Add dry ingredients mixing just until moistened.
Fill prepared muffin tins three-fourths full. Bake for 20 to 25 minutes or until tested done.
In a small bowl or cup, mix 1/3 cup sugar and cinnamon together.
Brush doughnut/muffin tops with 3 tablespoons melted butter and roll in sugar/cinnamon. Serve warm or cool.
Makes 1 dozen doughnut/muffins.

Fluffy Cake Doughnuts

Prep Time: approx. 20 Minutes. Cook Time: approx. 10
Minutes. Ready in: approx. 30 Minutes. Makes 12 doughnuts (12
servings).

2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening /I use Butter

1 cup confectioners' sugar
2 tablespoons hot water

Directions
1 Preheat oven to 325 degrees F (165 degrees C). Lightly
grease a doughnut pan.
2 In a large bowl, mix flour, sugar, baking powder,
nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and
shortening. Beat together until well blended.
3 Fill each doughnut cup approximately 3/4 full. Bake 8
to 10 minutes in the preheated oven, until doughnuts
spring back when touched. Allow to cool slightly before
removing from pan.
4 To make glaze, blend confectioners' sugar, hot water
in a small bowl. Dip doughnuts in the
glaze when serving.

Answer 2

Apple Spice Baked Donuts:

2 cups flour

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup egg substitute

3/4 cup low-fat buttermilk

2 teaspoons vanilla

1/2 cup applesauce

1 tablespoon butter, melted

COATING

1/4 cup sugar

1 teaspoon cinnamon

Preheat oven to 350 degrees. Spray doughnut pans with nonstick spray and set aside.

In a bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

In another bowl, combine the egg substitute, buttermilk, vanilla, applesauce and butter. Make a well in the center of the dry ingredients and add wet ingredients. Blend just enough to moisten everything well.

Place batter in prepared doughnut pans, filling two-thirds full. If using another type of pan (like individual bundt pans), divide batter evenly, not filling pan to two-thirds, but closer to one-third full.

Bake for 10 to 15 minutes, or until tops spring back when lightly touched.

In a small bowl, combine the remaining 1/4 cup sugar and the teaspoon of cinnamon. Place each doughnut in the sugar mixture and turn to coat with sugar. Cool on a rack.

Makes 12 doughnuts

Answer 3

Baked Pumpkin Doughnuts


12 servings 12 Doughnuts 20 min 10 min prep

Doughnuts
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice (3/4 tsp cinnamon + 1/4 tsp cloves + 1/4 tsp ginger + 1/4 tsp nutmeg)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup butter or margarine, softened
Icing
1 cup powdered sugar, sifted
1/4 teaspoon vanilla
4-5 teaspoons milk


FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
Add pumpkin, eggs, milk, and butter, or margarine; beat with an electric mixer on low speed till mixed.
Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening.
Pipe onto 2 greased baking sheets in 3-inch circles.
Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
Cool doughnuts on a rack.
FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla.
Stir in enough milk to make a smooth icing of glazing consistency.
place rack with doughnuts over waxed paper.
Brush icing over doughnuts with pastry brush, or spoon over surface.

Answer 4

This one sounds good:

http://www.cooks.com/rec/doc/0,194,146170-234192,00.html