I went out looking for an afghan loom yesterday and brought home a doughnut pan. When one buys a doughnut pan, one is constantly bombarded with thoughts of baking doughnuts. I gave in this morning and baked the lightest, tastiest doughnuts! I had a preconceived notion of the typical cake doughnut, often heavy and sitting in the bottom of my stomach like a bomb. I was pleasantly surprised with my airy doughnuts. The recipe I used was on the pan packaging. Easy peasy.
What it took for 18 doughnuts:
2 cups of unbleached cake flour ( I used King Arthur brand)
3/4 cup raw sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 teaspoon salt
1/4 cup buttermilk
2 eggs lightly beaten
1/4 cup unsweetened applesauce
2 tbsp. melted butter
Preheat oven to 425 degrees. Spray doughnut pan with non stick spray.
In a large mixing bowl, sift together the first five ingredients. Add in the buttermilk, eggs, applesauce and melted butter. Mix with a big wooden spoon until blended together.
Fill each doughnut ‘cup’ about 2/3 full.
Bake for 7-9 minutes or until doughnut springs back when lightly touched.
Let cool in pan for a minute or two and then remove to cooling rack. After cooled, you can glaze or top with powdered or cinnamon sugar. These are also wonderful with nothing on them.