Baked Frosted Doughnuts Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
• In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
• Bake 12 minutes in the preheated oven, until golden brown.

Steps:

• Using an electric mixer, beat egg, sugar, and 1 teaspoon vanilla in a small bowl until creamy. Stir in milk and half the butter. Stir in combined sifted flour and baking powder to form a soft dough. Cover with plastic food wrap; chill for 30 minutes.
• Preheat oven to 200°C Line a large baking tray with baking paper. knead dough gently on a lightly floured surface. Pat dough to 1-1 1/2cm thick. Using a 5cm floured biscuit cutter, cut dough into 16 rounds. Using 2.5cm cutter, cut out the centre of each round. Place doughnuts (and centres) on prepared tray. Bake for 12-15 minutes or until golden brown.
• Meanwhile, combine icing sugar, remaining vanilla, and 1 1/2 - 2 tablespoons boiling water in a medium heatproof bowl; stir to make a runny glaze.
• Dip doughnuts into warm glaze and decorate with sprinkles.

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.