Baked Doughnuts

Homer Simpson would be a very happy man. This recipe is really versatile because you can mix in fresh berries, chocolate, etc to create a tasty treat. You can also try a variety of frosting and toppings to make these doughnuts exactly what you need to curb your cravings.

Tips:

Stir ins - Here are a few suggestions for batter additions: 1 cup chocolate chips, 1 cup fresh berries, 1 mashed banana, 3/4 cup dried fruit.
Frosting Flavors - to easily change the flavor of your frosting, replace the milk with squeezed juice (such as strawberry, blueberry, cherry, orange, etc.).
All but the buttermilk - If you don't have buttermilk  splash about a teaspoon of lemon juice into  your measuring cup and fill to the remaining half cup line with the milk. Let it sit for 5 minutes and VOILA, buttermilk. 

Oven Temperature: 350 degrees
Prep Time: 10-15 minutes
Bake Time: 7-10 minutes
 Servings: Approx. 12  doughnuts

3 tablespoons butter

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon nutmeg

1/3 cup sugar

1 large egg

2 teaspoons vanilla

1/2 cup buttermilk
Your choice of toppings (sprinkles, nuts, coconut flakes, candies, etc.)

Chocolate Glaze:

1 1/4 cup powdered sugar

3 Tablespoons cocoa powder

3-5 tablespoons milk

Vanilla Glaze:

1 1/2 cup powdered sugar

1/2 teaspoon vanilla extract

3-5 tablespoons milk

Cinnamon Sugar: 

1/2 cup granulated sugar
1 teaspoon ground cinnamon

Directions:

1) Preheat oven to 350 degrees. Grease a doughnut pan with nonstick cooking spray and set aside.

2) Place the butter in a microwave safe dish and microwave on high for 30 seconds. Remove and stir the butter until completely melted (place back in microwave for another 10 seconds, if needed). Set aside to let cool.

3) In a large, sturdy zip-top storage bag mix together flour, baking powder, baking soda, and nutmeg. Seal and shake the contents to ensure they're evenly distributed (you can also mix these in a large bowl if you prefer).

4) In a separate bowl, whisk together sugar, melted butter, egg, vanilla and buttermilk.

5) Pour the wet ingredients into the bag (or bowl) into the dry ingredients. Carefully seal the storage bag, trying to remove as much air as possible. Knead the bag (or stir) until the ingredients are combined. * If using a bowl, pour the batter into a zip top bag.

6) Cut one corner of the storage bag off and pipe into each cavity of the greased doughnut pan. Each cavity should be filled 2/3 of the way.

7) Bake for 7-9 minutes. When touched the doughnut should spring back or until a toothpick inserted into the center comes out clean.  Repeat process with the remaining batter.

8) For Cinnamon Sugar doughnuts, toss warm doughnuts in the cinnamon sugar mixture while the doughnuts are still warm. Transfer to a cooling rake to cool them completely or enjoy warm.

9) For Frosted doughnuts, cool completely on a wire rack.

10)  In a small bowl, whisk together powdered sugar and cocoa powder (for chocolate). Stir in milk (and extract for vanilla) one tablespoon at a time until the glaze is the consistency of glue (too thin and it soaks into the doughnut).

11) Dip each cooled doughnut into frosting and add toppings, if desired.

Recipe adapted from Shutterbean