Baked Glazed Cake Doughnut Holes

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Baked Cake Doughnut Holes: These baked doughnut holes are easy to make and actually taste like doughnuts not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb. Perfect for breakfast or brunch!

Baked Cake Doughnut Holes: These baked doughnut holes are easy to make and actually taste like doughnuts not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb. Perfect for breakfast or brunch!

The day after the Royals won the World Series, the doughnut shops and bakeries around Kansas City were selling “Royals Doughnuts”. These doughnuts were covered in blue and white frosting and sprinkles and decorated with crowns. As a Royals fan that lives no where near Kansas City, I was extremely jealous of all of the pictures of these doughnuts that were all over Facebook. Trust me, after three hours of sleep on top of being sleep deprived the whole postseason, I was seriously in need of a doughnut. But I really wasn’t in the mood to come home and wait three hours for a fried doughnut. The next day when my cooking class was cancelled, I ended up in Target because what else would I do with an extra 6 hours of free time on a Tuesday? I saw a cake pop pan and instantly it hit me, baked cake doughnuts! They would satisfy my doughnut craving without the hassle of frying!

Baked Cake Doughnut Holes: These baked doughnut holes are easy to make and actually taste like doughnuts not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb. Perfect for breakfast or brunch!

Baked Cake Doughnut Holes: These baked doughnut holes are easy to make and actually taste like doughnuts not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb. Perfect for breakfast or brunch!

Fast-forward a week, and I finally developed a recipe that actually tasted like a doughnut. I have made countless recipes on the internet claiming to be baked doughnuts, when they really just taste like muffins or cake. There is nothing more disappointing than biting into a doughnut hole only to discover its a doughnut shaped muffin. I knew that with some testing I could make baked doughnut holes that actually taste like a doughnut. While these donuts do not have the crispy exterior of a fried doughnut, the interior tastes the same. They are dense, with a tender, cake-like crumb. If you don’t know what a cake doughnut is think of the chocolate glazed or plain doughnuts that you can buy. These are denser than a yeast doughnut with a tender crumb, similar to a cake crumb.

Baked Cake Doughnut Holes: These baked doughnut holes are easy to make and actually taste like doughnuts not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb. Perfect for breakfast or brunch!

How do we obtain a cake doughnut that is moist with a cake-like crumb if we’re not frying it? How can we prevent it from being dry and overly dense? How also do we make a cake doughnut that is dense and rich like a doughnut and not light and fluffy like a muffin? To ensure that the doughnut holes are still soft and moist, we’re adding 3/4 of a cup of milk. This is more milk than you will find in a traditional fried cake doughnut. To achieve a rich, tender crumb, the trick is to increase the fat. I know, but I never said these were healthier than a fried doughnut, just easier and quicker to make! We’re increasing the butter to flour ratio and adding an additional egg yolk. Because we want these doughnut holes to taste like doughnuts, not muffins, we’re using soft butter, instead of melted butter or oil. We not using as much sugar or milk as a muffin either! So there might be a little more fat, but there’s not as much sugar! This recipe has about half the amount of sugar that you would find in a muffin recipe. To prevent the doughnut holes from becoming too dense, it is necessary to cream the butter and sugar together until fully combined. The mixture should start to come together in a ball. This adds air which is captured in the butter, so you’re sure your batter will be light. Another important step is beating the eggs in until the mixture is frothy and lemon-colored.

Baked Cake Doughnut Holes: These baked doughnut holes are easy to make and actually taste like doughnuts not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb. Perfect for breakfast or brunch!

Adding in nutmeg gives these doughnut holes that classic cake doughnut flavor. You can leave it out if you want, but I highly recommend giving it a try! It adds a layer of complexity that completes the doughnuts. The glaze a simple confectioners’ sugar and milk mixture. There is a touch of salt added in just to enhance the flavors throughout the glaze and the doughnut. The milk makes this glaze rich and creamy, however if you want a glaze that hardens on the doughnut, substitute water for the milk. You will notice that this glaze is quite thick. This eliminates the need to dunk each hole multiple times, thus making your prep time shorter which means less waiting time before you can sit down and enjoy these delicious doughnut holes.

Baked Cake Doughnut Holes: These baked doughnut holes are easy to make and actually taste like doughnuts not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb. Perfect for breakfast or brunch!

These doughnut holes make the perfect winter breakfast! Enjoy them with a cup of hot coffee. Just wait until you see how the nutmeg in the doughnut holes perfectly compliments a the earthly flavors of a rich, full-bodied coffee.

5 from 1 vote
Baked Cake Doughnut Holes: These baked doughnut holes are easy to make and actually taste like doughnuts not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb. Perfect for breakfast or brunch!
Print
Baked Cake Doughnut Holes
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Baked cake doughnut holes that actually taste like doughnuts, not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb.
Course: Breakfast
Servings: 30 doughnut holes
Author: Carolyn
Ingredients
Doughnut Holes
  • 2 cups (288 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, soft
  • 1/2 cup + 2 Tablespoons (125 grams) sugar
  • 1 large egg + 1 yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup milk
Glaze
  • 2 cups (250 grams) confectioners' sugar
  • 3 Tablespoons milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
Instructions
  1. Preheat oven to 375°
  2. In a medium mixing bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, cream together the sugar and butter.
  4. Add the egg, egg yolk, vanilla and milk. Using electric beaters or a stand mixer, beat on medium-low until frothy and lemon colored.
  5. Add in the flour mixture and mix just until combined.
  6. The batter will be thick.
  7. Spray both top and bottom of the cake pop pan with cooking spray. Do not use shortening and do not flour! The cooking spray works the best.
  8. Spoon the batter into the wells. Fill each well with 2-3 Tablespoons of batter. The batter will be rounded over the well slightly. This is okay as the doughnuts will not expand as much as a cake batter would.
  9. Bake 8-12 minutes.
  10. Remove from the oven and cool in the pan for 5 minutes. Then open the pan and transfer the doughnut holes to a cooling rack to cool completely.
Glaze
  1. While the doughnuts are cooling, prepare the glaze.
  2. Combine all of the ingredients in a medium mixing bowl and stir to combine.
  3. Once the doughnuts are cool, dip them one at a time into the glaze using a fork. Place the glazed doughnut back on the cooling rack.
  4. Let the doughnuts rest on the cooling rack until the glaze is set (10-15 minutes).
  5. Serve immediately. The doughnuts are best when consumed the same day.

Baked Cake Doughnut Holes: These baked doughnut holes are easy to make and actually taste like doughnuts not muffins or cake. Covered in a light glaze, these doughnut holes are dense, with a tender, cake-like crumb. Perfect for breakfast or brunch!

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