Jelly Doughnut Muffins
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 12 C Muffin Tin lined with Paper Liners or brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. I prefer this method over paper liners.
4 TBS Butter, room temperature
1/4 C Vegetable Oil
1/2 C Granulated Sugar
1/3 C Brown Sugar
2 large Eggs
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 1/4 tsp Nutmeg
1 tsp Cinnamon
3/4 tsp Salt
1 tsp Vanilla
2 2/3 C Flour
1 C Whole Milk
Your favorite Jelly or Jam
Confectioner's Sugar for garnish.
In a large mixing bowl with an electric hand mixer:
Butter
Oil
Granulated Sugar
Brown Sugar
Beat 3-5 minutes.
Add:
Eggs
Beat just until combined.
Add:
Baking Powder
Baking Soda
Nutmeg
Cinnamon
Salt
Vanilla
Beat just until combined.
Add:
Flour, alternately with Milk.
Pour batter into the Muffin Cups.
Bake 15 - 17 minutes.
A toothpick in the center should come out clean.
Use a plain piping tip and a piping bag.
Pipe the Jelly or Jam into the bottom of each muffin.
Use a small sieve and dust the tops of each muffin.
Enjoy!
Peace in the Kitchen!
Baked Pumpkin Doughnuts with Chocolate Glaze
Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the wells of a full sized Doughnut Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of eau, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1/2 C Vegetable Oil
3 Large Eggs
1 1/2 C Granulated Sugar
1 1/2 C 100% Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Salt
1 1/2 tsp Baking Powder
In a large mixing bowl:
Mix all ingredients together with a hand mixer.
Beat until smooth.
Add:
1 3/4 C + 2 TBS Flour.
Beat until smooth.
Fill the well os the prepared pan 3/4 full.
Bake for 15 - 18 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the doughnuts to the rack and cool completely.
Chocolate Glaze.
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts
Allow Glaze to set 30 minutes before serving.
Enjoy!
Peace in the Kitchen!
I bought a Mini Doughnut pan at Christmas, to experiment with various Baked Doughnuts.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain.
Here's my recipe for a basic Baked Doughnut in a full sized pan.
2 C Flour
3/4 C Sugar
2 tsp Baking Powder
1/4 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted
In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt
I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter
Pour wet ingredients into dry ingredients and mix well
Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 425 degrees for 7-9 minutes
Remove pan to a Rack to Cool 5 minutes.
Transfer Doughnuts to a Rack to Cool Completely.
You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.
Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.
I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.
Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.
 |
| I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup |
Enjoy!
Peace in the Kitchen!
Baked Apple Cider Doughnuts:
Non Stick Vegetable Spray
3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray a 6 count Doughnut Pan
Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well
Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well
Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .
Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean
Four options to top the Doughnuts:
Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .
Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup
Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.
Options #3
Chocolate Glaze:
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the Doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the Doughnuts
Allow Glaze to set 30 minutes before serving.
Option#4
Powdered sugar glaze:
1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Apple Cider Doughnuts #2
Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees
3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well
In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well
Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.
In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.
While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.
Enjoy!
Peace in the Kitchen!
Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!
3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten
2 Doughnut pans sprayed with a Vegetable Spray
Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!
In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well
Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely
Glaze:
In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.
1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water
Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar
Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray
Combine the first 4 ingredients
Mix Well
Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely
Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve
Enjoy!
Peace in the Kitchen!
This recipe sort of reminds me of the French/American dessert known as the Croi-Doughnut. This turns a flaky biscuit dough into a baked Doughnut treat that adults and kids will enjoy. They can be decorated in a variety of ways.
During the Holidays we have the option to be Naughty or Nice.......... Make these and be a little bit Naughty!
Baked Biscuit Doughnut Treats
Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.
A Doughnut Hole Cutter or a Small Round Biscuit or Cookie Cutter to create a Hole in the center of the Dough.
1 Container of Refrigerated Grands Flaky Biscuits.
A Bowl with 8 TBS Butter, melted for Dipping the Dough.
A Bowl with 3/4 C Granulated Sugar mixed with
2 tsp of Cinnamon for Dipping the Dough.
Alternate Garnishes:
Icing
Sprinkles
On a Flat Surface:
Open the Biscuit Container.
Separate the Biscuits.
Flatten them slightly with your hands or
use a small Rolling Pin.
Use the Cookie Cutter to cut a Hole in the center.
Dip the Doughnuts and the Holes in Butter and then in the Cinnamon/Sugar Mixture.
Place them on the Sheet Pan.
Bake for 12 minutes.
Remove the Pan to a Rack to Cool Completely.
You can Ice them and add Sprinkles if you choose.
Enjoy!
Peace in the Kitchen!
When Fall is in the air, I bring out some of the best Holiday recipes. This one is for Fall, Halloween and Thanksgiving.
Here's what you'll need:
Preheat the Oven to 325 degrees.
A Doughnut Pan for Baking Doughnuts, sprayed with a Vegetable Cooking Spray. (Yields 24 Doughnuts)
A Pastry Piping Bag
A Baking Rack and a Sheet Pan lined with Parchment Paper. This is for Glazing the Doughnuts.
1 C of Canned Pumpkin Pie Pumpkin.
1 Box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the Box)
2 Large Eggs
1 C Cold Water
1 Recipe of Pumpkin Spice Glaze:
1 C Confectioner's Sugar + additional for Dusting.
2 TBS Hazelnut Coffee Creamer
1 TBS Pumpkin Pie Pumpkin
1/2 tsp Pumpkin Pie Spice
1/4 tsp Vanilla
Add all ingredients to a Mixing Bowl.
Whisk until Creamy Smooth.
Doughnuts
In a Mixing Bowl:
Pumpkin
Cake Mix
Eggs
Water
Whisk until Well Combined.
Fill the Pastry Bag with the Batter.
Pipe evenly into the Wells of the Pan.
Bake 16 minutes.
Remove Pan to a Rack.
Cool 5 Minutes.
Transfer Doughnuts to a Rack over the Sheet Pan.
Drizzle with Glaze.
Dust with Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
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