Serves: Makes 12 doughnuts or 24 mini doughnuts
- 1¼ cups cake flour, sifted
- ½ cup granulated sugar
- 1¼ teaspoons baking powder
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ cup buttermilk
- 1 egg, lightly beaten
- 1½ tablespoons butter, melted
- Chocolate Glaze:
- ¼ cup semisweet chocolate chips
- 1 tablespoon butter or margarine
- 1 tablespoon corn syrup
- 1 teaspoon hot water
Procedures:Substitute fried doughnuts for this healthier baked alternative. They are easier to make and just as delicious.
Preheat oven to 425°F. Spray doughnut pan with nonstick cooking spray.
In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, egg and butter and stir until just combined. Fill each donut cup approximately one-half full.
Bake 4–6 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish the donuts with glaze, sprinkles, or cinnamon sugar.
Lemon Doughnuts: Omit nutmeg. Add ½ tsp. grated lemon zest. Mix and bake as instructed above.
Chocolate Glaze: In medium bowl, microwave chocolate chips, butter and corn syrup on 50% power for one minute , stirring frequently until completely melted. Stir in 1 tsp. hot water, until the glaze is thick and smooth. Add another tsp. hot water if the glaze is too thick. Use immediately to glaze doughnuts.