Did you know that you can make baked doughnuts at home? Well, you can! The recipe is pretty easy too! The hardest part for me was finding the doughnut baking trays. I ended up finding some at Big W for around $10 and found the mini-sized ones on eBay.
Baking and Glazing Tips
- Do not overfill the tin, only fill it half way to allow for the dough to rise.
- To fill the tray, cut the corner off a Ziploc bag and use that to move slowly around.
- If you want light and fluffy doughnuts, do not over mix the mixture.
- When glazing the doughnuts, dip them into the glaze, wait 5 minutes for it to set and then dip it into the glaze again if you want a thick glaze.
This recipe was adapted from Sally’s Baking Addiction.
- 2 2/3 cups plain flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup caster sugar
- 1/2 cup milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 4 cups icing sugar
- 2-3 tablespoons milk (you might need a little more depending on how thick you want the glaze)
- 1 teaspoon vanilla extract
- Preheat oven to 160ºC and spray the tin using cooking oil.
- In a large bowl, whisk together the flour, baking soda, salt and sugar. Set aside.
- In a medium-sized bowl, whisk together the milk, sour cream and eggs. Mix until combined. Add the melted butter, vegetable oil, and vanilla extract and mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
- Spoon the batter into a large Ziploc bag, cut the corner of the bag and pipe the batter into each doughnut tray, filling it halfway.
- Bake for 10 minutes or until the edges are slightly brown.
- Allow doughnuts to cool slightly before glazing.
- In a medium-sized bowl, whisk together milk, icing sugar, and vanilla extract until smooth.
- Dip the doughnuts into the glaze twice, waiting 5 minutes between glazing each time for the glaze to set.
- On the final glaze, add sprinkles.
Store in an airtight container for up to 2 days.