Cake comes in many forms, and why should we limit ourselves?
It’s true that these aren’t yeasty doughnuts, but as someone who created a small business selling doughnuts, I can tell you these make a nice change. The addition of nutmeg and cinnamon and less butter means that these don’t taste like cupcakes cooked in a circle – these baked cake donuts are a great treat in their own right with a slightly chewy texture and a nice amount of spice.
This is basically the recipe that comes with the Wilton Donut Pans, with slight adjustments which only improve it.
I’ve given you the base recipes below, plus some tips at the end for making the two designs pictured. If you want a simple warm donut covered in cinnamon sugar, paint the donuts with melted butter before rolling in cinnamon sugar so it sticks.
Baked Cake Donuts
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 cup milk or buttermilk
40g melted butter
Stir together dry ingredients in a bowl.
Add milk, eggs, butter and vanilla then stir until combined.
If you are colouring your batter, do so now! I split my mixture into 5 bowls and coloured using Americolor gels.
Fill your donut pan cavities approx 2/3 full, then bake at 170C for 8-10mins until fully cooked. Makes 12 regular sized donuts or 24 small donuts. Cool completely before glazing.
2 cups icing sugar
1 tsp vanilla
Mix together until smooth, colouring if desired.
To make Donut Faces:
Colour glaze pink. Dip donuts and add sprinkles. Place white chocolate melts on then add melted chocolate dots for eyes.
Put a drop each of pink, blue and purple colouring and swirl together. Add Rolkem Silver dust and swirl again, taking care to not mix too much. Dip donuts, adding more colouring/silver and swirling when needed.