Baked Cake Doughnuts

Baked Cake Doughnuts could be just the lacto ovo vegetarian recipe you've been looking for. For 25 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 190 calories, 4g of protein, and 6g of fat each. Many people made this recipe, and 357 would say it hit the spot. A mixture of vegetable shortening, sugar, whole milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Epicurious. It works best as a side dish, and is done in about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so great. If you like this recipe, you might also like recipes such as Baked Cake Doughnuts, Carrot Cake Baked Doughnuts, and Baked Chocolate Cake Doughnuts.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation 1. Preheat the oven to 350°F. Lightly grease a doughnut pan. 2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery. 3. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired. Reprinted with permission from Doughnuts by Lara Ferroni, © 2010 Sasquatch Books

 

Step by step:

1. Preheat the oven to 350°F. Lightly grease a doughnut pan.

2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer.

3. Whisk in the sugar, nutmeg, and salt.

4. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed.

5. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.

6. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear.

7. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes.

8. Let cool slightly before removing from pan. Glaze as desired.

9. Reprinted with permission from Doughnuts by Lara Ferroni, © 2010 Sasquatch Books

Nutrition Information:

covered percent of daily need

 

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