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Oven-baked doughnuts

Name: Oven-baked doughnuts
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 doughnuts
Ingredients: 3/4 cup (180 ml) unbleached all-purpose flour; 1 tsp. (5 ml) baking powder; 1/4 tsp. (1 ml) baking soda; 1/4 tsp. (1 ml) salt; 1 egg; 1/3 cup (75 ml) sugar; 2 tbsp. (30 ml) canola oil; 1/2 cup (125 ml) buttermilk

4 stars (126) Rate this recipe

Preparation: 20 MIN
Cooking: 10 MIN
Makes: 12 doughnuts

Ingredients
Preparation

Ingredients

3/4 cup (180 ml) unbleached all-purpose flour
1 tsp. (5 ml) baking powder
1/4 tsp. (1 ml) baking soda
1/4 tsp. (1 ml) salt
1 egg
1/3 cup (75 ml) sugar
2 tbsp. (30 ml) canola oil
1/2 cup (125 ml) buttermilk

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Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter the 12 cavities of a doughnut pan.
In a bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.
In another bowl, whisk the egg and sugar until the mixture is frothy, about 2 minutes. Add oil and mix. Add dry ingredients alternately with buttermilk and mix until the dough is smooth.
Use a pastry bag fitted with a plain tip to divide dough into mould cavities. Bake for 10 minutes or until a toothpick inserted in the centre of the dough comes out clean. Unmould by inverting doughnuts onto parchment paper or a clean cloth. Let cool.

Note

To make chocolate doughnuts, add 30 ml (2 tbsp.) of cocoa to the dough at the same time as the dry ingredients.

To make chocolate icing, place 115 g (4 oz) of dark chocolate in a bowl. In a small saucepan, bring 125 ml (½ cup) of 35% cream to a boil. Pour the boiling cream over the chocolate. Let stand for 2 minutes. Stir the ganache with a whisk until smooth. Dip doughnuts in the ganache

If you want maple icing, spread softened maple butter on one side of each doughnut. For 12 doughnuts, you will need 125 ml (½ cup) of maple butter.

Comments

Christine L.

5 stars December 16th, 2020

First try and success. These are more of a light cake but beautiful nonetheless. Instead of buttermilk, I used eggnog. Recipe doubled nicely and I got 18 donuts. If one would like a heavier cake donut like what the sell in shops, I would add more flour to give it the drop donut texture. I am still very pleased with this recipe. Btw, my house smells incredible. Footnote, I did lightly grease my silicone donut pans. Iet them sit about 2 minutes, they popped out relatively easy.
Chloe S.

July 30th, 2020

Can we replace the buttermilk with normal milk??
Monique T.

3 stars December 12th, 2019

I love many of Ricardo’s recipe so it saddens me to say this was a miss for me. It was a donut shape cake. Donut doughs have a much different texture inside.
Mireille D.

3 stars March 4th, 2018

Recipe makes 6, not 12 doughnuts. Also, nutmeg is a must (about 1/4 tsp.) to give the authentic flavour.
Christine M.

4 stars October 22nd, 2017

I made the basic (white) recipe. They turned out well, but while the underside was beautifully golden from the pan, the tops were pale. I wonder if there is a way to darken the tops, maybe a final minute with broiler?
Megan J.

January 16th, 2017

Unfortunately, when I made these I read that it needed cocoa powder, but it didn't say how much to use. I thought that that was a bit of a problem
Lynda I.

5 stars July 2nd, 2016

These were fun to make and especially to eat. Easy recipe and bakes so quickly, cools within 20 minutes.