I got a donut pan for Christmas and finally got a chance to use it this weekend!
I used the recipe that came with the pan but made a few adjustments and added blueberries. They turned out so delicious – the bottom side got browned well from the pan and tops were slightly golden, so I dipped them into a small amount of powdered sugar icing.
Baked Blueberry Cake Donuts
Makes 12 donuts
Adapted from the recipe that came with the Wilton doughnut pan
2 cups unbleached all-purpose flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
4 tablespoons butter, melted and slightly cooled
1 cup blueberries (frozen is fine)
Preheat oven to 425 degrees. Lightly grease donut pan.
In large mixing bowl, sift together flour, baking powder, cinnamon and salt. Whisk granulated sugar into flour mixture and set aside.
Add the buttermilk, eggs and butter. Stir until just combined, and fold in the blueberries just before everything comes together.
Spoon batter into a large ziplock baggie and snip off a corner for easy piping into the prepared donut pan. Fill each donut cup only about 2/3 full, try to overfill.
Bake 7-9 minutes or until the top of the donuts spring back when touched. Let cool in pan for a few minutes. It helps to use a very thin rubber spatula to loosen the donuts from the pan.
For powdered sugar icing, mix about a cup of powdered sugar with a drop or two of vanilla and enough milk to make a glaze. Dip cooled donuts into the icing and sit aside to set up.
They are best eaten the same day, but taste pretty good the second day too!