Oven-baked doughnuts
Back
Oven-baked doughnuts
Open in full-screen mode

Oven-baked doughnuts

Preparation
20 MIN
Cooking
10 MIN
Makes
12 doughnuts

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter the 12 cavities of a doughnut pan.
  2. In a bowl, combine flour, cocoa, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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

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

  2. 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?

  3. 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

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

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum