Baked Frosted Doughnuts

The first time I made baked doughnuts, I spent two hours on a yeasted recipe that stuck to the pan and tasted like bread. The second time, I used a box of yellow cake mix, melted butter, and milk. Ten minutes of mixing, fourteen in the oven, and a quick dip in vanilla glaze. They were better.

I keep a doughnut pan in the back of the cabinet specifically for this. The vanilla glaze drips down the sides of each one and sets in about five minutes, and they look like something from a bakery display. They are gone within the hour.

Tips for Making Baked Frosted Doughnuts

Do not overfill the pan

Fill each cavity about two-thirds full. The batter rises during baking, and overfilled moulds produce doughnuts with flat tops and no hole visible from above.

If you have extra batter, let the pan cool and spray it again for a second round rather than cramming it all in.

Let them cool before glazing

The doughnuts need to cool completely on a wire rack before you dip them. Warm doughnuts melt the glaze and it slides right off.

Three minutes in the pan, then turn them out. The cooling takes patience, but the glaze sets properly on a cool surface.

Baked Frosted Doughnuts

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• Author: Michelle Keith
• Total Time: 24 minutes
• Yield: Makes 12
• Diet: Omnivore

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Description

Cake doughnuts baked, not fried!
Easy to make, and the perfect sweet treat.

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Ingredients

Units USM

• 1 box yellow cake mix
• 1/2 cup (118 ml) melted butter
• 1 cup (237 ml) milk
• 1/4 cup (59 ml) melted butter
• 2 tbsp milk
• 2 1/2 cups (592 ml) powdered sugar
• 1/2 tsp vanilla

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Instructions

1. Preheat the oven to 350°F and spray a doughnut pan with nonstick cooking spray.
2. In a large bowl, combine the yellow cake mix, softened butter, and milk, and stir until the batter is smooth and free of lumps.
3. Spoon the batter into the prepared doughnut pan, filling each cavity about two-thirds full.
4. Bake for 12 to 14 minutes until the tops spring back when lightly touched and a toothpick inserted comes out clean.
5. Let the doughnuts cool in the pan for 3 minutes, then turn them out onto a wire rack to cool completely.
6. While the doughnuts cool, whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until the glaze is smooth and pourable.
7. Dip the top of each cooled doughnut into the glaze, give it a gentle twist, and set it back on the rack glaze-side up.
8. Let the glaze set for about 5 minutes before serving.

Notes

• Line your doughnut pan with paper liners for easier removal and cleanup.
• For a richer flavor, use buttermilk instead of regular milk in the batter.
• Store frosted doughnuts in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 doughnut
• Calories: 250
• Sugar: 25
• Sodium: 150
• Fat: 12
• Saturated Fat: 7
• Unsaturated Fat: 3
• Carbohydrates: 35
• Fiber: 1
• Protein: 3
• Cholesterol: 20

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