Baked Donuts: A Healthier Take on the Classic
- Carbohydrate 39.8492935416667 g
- Cholesterol 110.492222222222 mg
- Fat 36.4198393055555 g
- Fiber 0.666960421628008 g
- Protein 2.79879173611111 g
- Saturated Fat 22.8613779722222 g
- Serving Size 1 1 Serving (102g)
- Sodium 329.113666666667 mg
- Sugar 39.1823331200387 g
- Trans Fat 2.63809847222222 g
- Calories 489 calories
Step-by-step
- Cream butter and sugar
- add beaten egg and mix well
- Mix in dry ingredients and milk
- Fill greased donut muffin tins 1/2 full
- Bake 350 degrees, 20-30 minutes
- Dip donuts in: 1/2 cup melted butter
- Then roll in mixture of: 1 cup sugar, 2 tsp. cinnamon
While traditional fried dough relies on rapid moisture vaporization and immediate contact with boiling fat to build a crisp exterior, transferring the batter to a tin yields a closer cousin to the muffin or pound cake. Creaming butter and sugar together incorporates microscopic air pockets that expand under thermal expansion inside the oven, providing a tender crumb without the grease absorption inherent to immersion frying. This structural shift alters how fat interacts with flour, demanding careful attention when filling the cavities to exactly halfway so the batter rises evenly without spilling over the center post. Nutmeg and cinnamon act as historical anchors in this formula, echoing the aromatic spices traders brought to Europe centuries ago to mask the heavy flavor of rendered fats. Baking at 350 degrees Fahrenheit for twenty to thirty minutes allows the heat to penetrate the dense center thoroughly, creating a pale golden crust that readily accepts a post-bake bath of melted butter and spiced sugar. Without a specialized pan featuring central molds, standard muffin tins paired with small foil balls placed in the middle compartments will successfully mimic the classic annular shape. Ensuring the melted butter is kept warm during the coating stage prevents the fat from solidifying too quickly on contact, allowing the cinnamon-sugar mixture to adhere uniformly across every surface before the butter sets.
