Baked Black and White Doughnuts

Baked Black and White Doughnuts

Baked Black and White Doughnuts

Ah, yes…..doughnuts!   Do you love them?   Strangely enough, I can’t say that I do.  I’ve always thought of doughnuts as greasy, fried, blobs of sweetness without many redeeming qualities.  But then about a year ago I got introduced to baked doughnuts. Up till then, I had never tried them.   Now, they may not suit everyone, especially those of you who crave your daily doughnut from the doughnut shop, but I hope you will agree with me that they are good….like, really, really good.   OK?


Baked doughnuts are the drama, whereas fried doughnuts are the comedy of life, sort of like little emojies 🙂   These doughnuts in your hands, in your life, are like magic.  That’s it,  that’s all I’m saying.

These doughnuts are a take-off on those black and white cookies, we all love.  They’re for when you can’t decide it you want a chocolate glazed doughnut or a vanilla glazed one with sprinkles.  See, I’ve solved that problem for you!   Donut ignore this recipe.  (Pun intended.)


I like the way these doughnuts come together,  mostly because it’s so simple.  No electric mixer involved, just two bowls and  a few measuring and mixing tools.   And since I’ve become completely captivated by browned butter and the flavor it adds to baked goods, I’ve used it here too.


They’re basically made with flour + sugar + spice + everything nice, (i.e., buttermilk, egg, vanilla, and browned butter).


Browned butter adds a lovely depth of flavor and nuttiness to the cake-y doughnuts, and lots of freshly grated nutmeg takes them over the top.

Dry ingredients are whisked together to fluff and blend them well.


Wet ingredients are whisked up just so, and added to the dry.  Wet + dry, that’s how you do it.  It’s called cooking math.



Baked up, these doughnuts are soft, tender and sweet.


Chocolate and vanilla glazes are thick enough to be just spreadable.  Colored sprinkles never hurt.

Glaze one side of each doughnut with the chocolate glaze, then do the other side with vanilla glaze,  Don’t forget the sprinkles.  It will take a bit of will power to do this without taking a bite out of one of them.   I wish you luck.


I’m sorry to tell you, but the final decision is yours here….will you bite into the chocolate side, or the vanilla side first????




Yield:   Makes 6 doughnuts


  • 1 cup all-purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. freshly grated nutmeg
  • 1/3 cup sugar
  • 3 Tbsp. unsalted butter (but you will use only 2 Tbp. of it in the recipe)
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 tsp. pure vanilla extract

For the chocolate glaze:

  • 3/4 cup powdered sugar, sifted
  • 2 Tbsp. unsweetened cocoa powder
  • pinch salt
  • 2 to 3 Tbsp. milk
  • 1/2 tsp. vanilla extract

For the vanilla glaze:

  • 3/4 cup powdered sugar, sifted
  • 2 to 3 Tbsp. milk
  • 1/2 tsp. vanilla extract


1.  Preheat the oven to 350*F.  Lightly grease a doughnut pan and set it aside.

2.  In a small saucepan, over medium heat, melt butter.  Butter will begin to crackle and pop as it melts.  That’s the water cooking out of it.  Once the water has evaporated out, the butter will quiet down and begin to brown.  Keep an eye on it as it browns quickly.  It will begin to smell nutty.  Remove from heat and immediately pour into a small cup or bowl to cool.


3.  In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar.  Set aside.


4.  In a small bowl, whisk together egg, buttermilk, and vanilla extract.  Measure out 2 tablespoons of browned butter and whisk into the wet ingredients.


5.  Add the wet ingredients all at once to the dry ingredients.


Lift and fold as you stir until no flour bits remain and all of the ingredients are well combined.  Try not to over mix the batter.  This is what makes a tender cake.


6.  Use a small spoon to dollop batter into the prepared pan.  Smooth out and fill each doughnut cup in the pan three-quarters full with batter.



7.  Bake for 8 to 10 minutes.  Check for doneness at 8 minutes, tops should spring back slightly when touched.  Do not over bake them.  Remove from oven and allow to cool in the pan a few minutes before inverting onto a wire rack to cool completely.



When the doughnuts are cool, make the glazes.

1. For chocolate glaze:  whisk together the sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and vanilla extract.  Stir to combine.  Add more milk as necessary to create a thick but still just pourable glaze.

2.  For vanilla glaze:  whisk together powdered sugar, milk and vanilla to create a thick put still pourable glaze.

3.  Spread half of the doughnuts with chocolate glaze, and remaining half with vanilla glaze.  Place back on the wire rack and sprinkle the vanilla side with colored sprinkles while the glaze is wet.  Allow to set for about 30 minutes before storing or serving.  These doughnuts are best within 2 days.



SOURCE:   Adapted from Joy the Baker



Grapefruit Buttermilk Doughnuts with Candied Zest

Graperfuit Buttermilk Doughnuts

Graperfuit Buttermilk Doughnuts

It was only after the fact that I learned that National Doughnut day had come and gone.  But that’s alright, I probably wouldn’t have paid any attention to it anyway.  I honestly never pay much attention to any of these so-called special days because there are so many of them, every single day it’s something, and often more than one something per day.

Who designates these special days anyhow?  No one has ever asked me what I think, or if I have a favorite food that I would like to honor with it’s own special day.  If anyone can get in on the act offering random suggestions for dedicated days, then I can do it too. Mine would be much more specific like— mulch the flower beds day, or skip work and go for a drive day, or lets’s get our nails done and then go out for lunch day, or put on some good music and dance day.  As you can see my days have a lot more to do in them than just eating one type of food… they’re more about movement and action and getting things done.  That’s the kind of gal I am.


Anyway, having gotten that off my chest,  here’s a recipe for making doughnuts that are just the tiniest bit healthy because they are baked instead of fried.  I don’t know anyone who makes their own fried doughnuts, do you?  I think everybody and their mother hates deep frying foods, and that definitely includes me.   If the thought even crosses your mind, think of your thighs and reconsider!!   One impulsive act like frying doughnuts can undo weeks of careful eating, and hopefully weight loss, so get a grip on yourself.

Tiniest bit healthy baked doughnuts!!

Tiniest bit healthy baked doughnuts!!

Thank heavens these doughnuts require NO fryer.  They’re easy to make and they turn out light and cake-like. They require only one specialized pan; a doughnut pan that is generally inexpensive.  When I bought mine I thought I would never use it, but I’m finding myself using it more and more.  One little trick that I do with mine, is pour muffin batter in it and bake them.  You will get a shallow muffin, like muffin tops with a hole in the middle.  Think of it as a weight loss tactic; smaller muffin with a hole in the middle=less calories!   What you see in the above photo that looks like muffins is actually the remainder of the doughnut batter that I baked in a muffin pan.  I call them Douffins 🙂

Mr D. called these doughnuts “fabulous” and I have to agree with him.  I love the bits of tartness that the grapefruit zest adds to the flavor, and the grapefruit juice in the glaze keeps it all from becoming too sweet.  Making the candied zest is very easy to do, and now that I’ve done it, I would try it with other citrus fruits and use the candied zest as a garnish or topping on other baked goods.  Try this, it adds just the perfect touch.



Yield:   1 dozen doughnuts  (I got 12 doughnuts plus 4 douffins)


  • non-stick cooking sprayIMG_7533
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 large grapefruit, plus 4 two-inch long strips grapefruit zest thinly sliced
  • 1 cup confectioners’ sugar
  • 3 tablespoons grapefruit juice


1.  Coat 2  six-cavity doughnut pans with nonstick spray.  Preheat oven to 350*F.  Meanwhile in a large bowl, combine flour, 1 1/2 cups granulated sugar, baking powder, ginger, and salt, and mix well.

2.  In a small bowl, whisk buttermilk, egg, canola oil, vanilla, and zest of 1 grapefruit to combine.

Mix wet ingredients together.

Mix wet ingredients together.

Add wet ingredients to dry ingredients and stir.  Spoon batter into the prepared pans, filling each cavity a little more than three-quarters.




3.  Bake for 25 – 30 minutes.  Let cool in pan for 5 minutes, then turn doughnuts out onto a wire rack to cool completely.


4.  In a small bowl, whisk confectioners’ sugar and juice until smooth.  Set glaze aside.  In a small saucepan, combine zest strips, 3 tablespoons granulated sugar, and 3 tablespoons water, and bring to a boil.  Reduce heat to low and simmer mixture until sugar dissolves, about 5 minutes.   Drain, and discard the liquid.  Immediately toss the zest strips in the remaining sugar until coated.  Transfer to a cutting board and chop.

After cooking, coat zest strips in sugar.

After cooking, coat zest strips in sugar.


Chopped sugared zest into small pieces.

Chop sugared zest into small pieces.

5.  For each doughnut, carefully dip the top in the glaze, then set on a wire rack, glaze side up, so excess drips off.  Sprinkle immediately with chopped zest.


Dip tops into glaze, sprinkle with zest.

Dip tops into glaze, sprinkle with zest.


These are unbelievably good.

These are unbelievably good.


SOURCE:   Country Living Magazine








Time to Make the Doughnuts!

Pumpkin Cake Doughnuts

I’m not a doughnut person. Glazed, sticky, sweet doughnuts don’t do anything for me. Neither do filled doughnuts, like lemon cream, custard, or raspberry.  Ok, if you twisted my arm I would eat one, and most probably like it, but I don’t go out of my way for doughnuts.  Am I being clear here?   That’s why it’s so surprising that I was all over this recipe when I first came upon it.  I think because they contain pumpkin.  Pumpkin anything will get me every time.

Pumpkin is one of those winter squashes I have been writing about.  They’re everywhere at this time of year.  But when cooking or baking with pumpkin  you don’t want to use the Jack-O-Lantern type, but instead use the small sweet ones called Sugar Babies (or similar name).

“Sugar Baby” Pumpkins

The flesh of these cuties is bright orange, sweet, and smooth, and while the canned version is very convenient, it is not difficult to cook the real deal yourself.  So if you’re making your own pumpkin puree, cut the pumpkin in half, remove seeds, then bake or steam it,  scoop out the flesh, and puree it using a processor, blender, or hand blender.  This can be packed in measured portions and frozen, ready for however you will use it.

When choosing a pumpkin, make sure it’s firm and without soft spots. Under cool conditions pumpkins keep for months without rotting–they love a 50-60 degree porch.  In fact some get sweeter over time, so you need not feel pressured to cook and bake on the same day you buy the pumpkin. And remember the health benefits of this squash: it’s packed with fiber and is a great source of vitamin A.

Hopefully I’ve encouraged you to try using fresh pumpkin–it’s not hard to do–but if not, the canned version is certainly acceptable.  The recipe that follows is for pumpkin cake doughnuts.  With their bright orange color, moist texture, and pumpkin flavor, these baked, not fried, doughnuts are the perfect thing to have with a cup of coffee or a glass of apple cider.

The amount of dough this recipe makes is generous, and I was somewhat limited in pan choice since I only have one doughnut pan which holds six doughnuts.  So I improvised and used a mini bundt pan, only filling each well a third way full. Still having more dough to use, I poured the rest into a six-cup muffin pan, and sprinkled the tops of them with cinnamon chips.  In total,  I got 18 doughnut-bundt-muffins.  No matter what shape they’re in, they taste fantastic.  Perfect for Fall!


YIELD:  (per recipe)  12 doughnuts


  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon cinnamon, plus 1/4 teaspoon each nutmeg and ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 Tablespoons flour
  • coating:  cinnamon sugar


1.  Preheat oven to 350 degrees.  Lightly grease 2 standard doughnut pans.  If you don’t have doughnut pans you can bake these in muffin tins, or other similar pans.  They just won’t look like doughnuts.

2.  Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.  Hint:  mix spices and baking powder with the sugar using a whisk for good distribution.

3.  Add the flour, stirring just until smooth.

4.  Fill the wells of the doughnut pans about 3/4 full; using a scant  1/4 cup batter in each.  If you’re making muffins, fill each well about 3/4 full;

5.  Bake the doughnuts for 15 – 18 minutes, or until a cake tester inserted into the center of one comes out clean.  Muffins will need to bake for 23 – 25 minutes.

Pumpkin Muffins with Cinnamon Chips

6.  Upon removing from the oven let the doughnuts cool in their pans about 5 minutes, then loosen their edges and transfer them to a rack to cool.

7.  While the doughnuts are still warm, gently roll them in a cinnamon-sugar mixture to coat.  For muffins sprinkle the tops heavily with the cinnamon sugar.  Store at room temperature for several days

Pumpkin Spice Doughnuts

SOURCE:  King Arthur Baking