Baked Cake doughnuts
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 90.4
- Total Fat: 2.8 g
- Cholesterol: 19.7 mg
- Sodium: 147.6 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
View full nutritional breakdown of Baked Cake doughnuts calories by ingredient
Introduction
i got this recipe from a great site www.epicurious.comfeel free to visit it for more recipes! :) i got this recipe from a great site www.epicurious.com
feel free to visit it for more recipes! :)
Number of Servings: 12
Ingredients
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*Wheat flour, white, all-purpose, enriched, calcium-fortified, 0.75 cup (remove)
*Whole Wheat Flour, 0.25 cup (remove)
Baking Powder, 1 tsp (remove)
*Rogers Natural Fine Granulated Sugar, 75 gram(s) (remove)
Nutmeg, ground, 0.5 tsp (remove)
Salt, 0.5 tsp (remove)
Butter, unsalted, 2 tbsp (remove)
Milk, 3.25%, 0.25 cup (remove)
Plain Yogur All Natural, 0.25 cup (remove)
Vanilla Extract, 1 tsp (remove)
Egg, fresh, whole, raw, 1 medium (remove)
Tips
Glaze as desired.
Directions
1. Preheat the oven to 350F. Lightly grease a doughnut pan.
2. sift the flours and backing powder together into a large bowl. whisk in sugar, nutmeg, and salt.
3. Add the butter and use your fingers to rub it into the dry ingredients.
4. Add milk, yogurt, vanilla and egg and stir until just combined.
5. Use a piping bag or a spoon to fill each doughnut cup about 3/4 full.
6. Bake until doughnuts are light brown and spring back when touched, about 6 - 10 minutes.
Serving Size: 1 doughnut
2. sift the flours and backing powder together into a large bowl. whisk in sugar, nutmeg, and salt.
3. Add the butter and use your fingers to rub it into the dry ingredients.
4. Add milk, yogurt, vanilla and egg and stir until just combined.
5. Use a piping bag or a spoon to fill each doughnut cup about 3/4 full.
6. Bake until doughnuts are light brown and spring back when touched, about 6 - 10 minutes.
Serving Size: 1 doughnut