Name: Baked Cake Doughnuts
Yield: 4 servings
Ingredients: 3/4 cup plus 1 tablespoon (120 grams) all-purpose flour; 1/4 cup (30 grams) whole wheat pastry flour; 1 teaspoon baking powder; 1/3 cup (75 grams) superfine sugar; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 2 tablespoons (1 ounce) unsalted butter or vegetable shortening; 1/4 cup whole milk, scalded; 1/4 cup plain yogurt; 1 teaspoon vanilla extract; 1 egg, beaten

Servings: persons

3/4 cup plus 1 tablespoon (120 grams) all-purpose flour
1/4 cup (30 grams) whole wheat pastry flour
1 teaspoon baking powder
1/3 cup (75 grams) superfine sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 tablespoons (1 ounce) unsalted butter or vegetable shortening
1/4 cup whole milk, scalded
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 egg, beaten

1
1. Preheat the oven to 350u00b0F. Lightly grease a doughnut pan.
2
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
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Baked Cake Doughnuts

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