#bakeddoughnuts

http://bakeeatrepeat.ca/baked-chocolate-mint-doughnuts-recipe/

These Baked Funfetti Doughnuts are a delightful and colorful treat that will brighten up your day. Perfect for birthdays or any occasion when you want a little extra fun in your doughnut!

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1/4 cup buttermilk. 1/4 cup unsalted butter, melted. 1/4 cup rainbow sprinkles. 1/4 cup plain yogurt. 1 egg. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon vanilla extract. 1/8 teaspoon salt.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and salt in a bowl. Beat the melted butter, buttermilk, yogurt, egg, and vanilla extract in a separate bowl. Stir the dry and wet ingredients together until they are well combined. Take care not to blend too much. Add the sprinkles of rainbow color. Pour the batter into each cavity of the greased doughnut pan, filling it to about two thirds full. Bake for ten to twelve minutes, or until a light touch causes the doughnuts to bounce back. After letting the doughnuts cool in the pan for a few minutes, move them to a wire rack to finish cooling. The doughnuts can optionally be glazed with a basic glaze made of powdered sugar and milk and then topped with additional sprinkles once they have cooled. Savor these freshly baked funfetti doughnuts!

Prep Time: 15 minutes

Cook Time: 10 minutes

These delightful doughnuts combine the sweetness of wild blueberries with the tropical flavor of coconut and the creaminess of ricotta cheese. They are baked to perfection, making them a healthier alternative to traditional fried doughnuts. Perfect for breakfast or as a sweet treat anytime!

Ingredients: 1 cup all-purpose flour. 1/4 cup coconut flour. 1/2 cup ricotta cheese. 1/2 cup wild blueberries fresh or frozen. 1/3 cup sugar. 1/4 cup coconut milk. 1 egg. 2 tablespoons melted coconut oil. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Powdered sugar for dusting optional.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the coconut flour, all-purpose flour, sugar, baking powder, and salt in a mixing bowl. Ricotta cheese, coconut milk, egg, melted coconut oil, and vanilla extract should all be combined in a different bowl. Blend until thoroughly blended. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to blend too much. Mix the wild blueberries into the batter gently. Spoon about two thirds of the batter into each mold in the doughnut pan that has been prepared. A toothpick inserted into a doughnut should come out clean after baking for 12 to 15 minutes in a preheated oven, or until the doughnuts are golden brown. The doughnuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling. If preferred, you can dust the cooled doughnuts with powdered sugar. Savor your mouthwatering Doughnuts with Coconut Ricotta and Wild Blueberries!

Prep Time: 15 minutes

Cook Time: 15 minutes

These baked gluten-free cinnamon sugar doughnuts are a healthier take on the classic treat. They are moist, fluffy, and bursting with cinnamon flavor, making them perfect for breakfast or a sweet snack.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. For coating: 1/4 cup coconut sugar, 1 tsp cinnamon.

Instructions: Warm the oven up to 175F 350C. Use cooking spray to grease a doughnut pan. In a big bowl, mix almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt that is free of gluten. Add the almond milk, melted coconut oil, vanilla extract, and applesauce to a different bowl, and mix them together. Mix the dry and wet ingredients together until they are just barely mixed. Put the batter into a piping bag or a ziplock bag where the corner has been cut off. Fill up each doughnut hole about two thirds of the way to the top with batter using a pipe. After the oven is hot, bake the doughnuts for 12 to 15 minutes, or until they are lightly golden and bounce back when you touch them. Put the cinnamon and coconut sugar in a shallow dish and mix them together while the doughnuts are baking. Donuts should be taken out of the oven and left to cool in the pan for a few minutes after they are done. Carefully take the doughnuts out of the pan and toss them right away in the cinnamon sugar mixture until they are all covered. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

Every bite of these baked blueberry doughnuts is a delightful treat, full of fresh blueberries. These can be made quickly and are great as a sweet snack or for breakfast.

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1/2 tsp vanilla extract. 1/2 cup fresh blueberries. For the glaze:. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract. Blueberry jam for filling optional.

Instructions: Heat the oven to 375F 190C and lightly oil a doughnut pan. Mix the flour, sugar, baking soda, baking powder, and salt together in a mixing bowl. Beat the egg, melted butter, buttermilk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Add the fresh blueberries and fold gently. Pour the batter into each of the doughnut pan's cavities, filling them about two thirds of the way. A toothpick inserted into a doughnut should come out clean after baking it for 10 to 12 minutes in a preheated oven, or until it is lightly golden. After a few minutes, let the doughnuts cool in the pan before moving them to a wire rack to finish cooling. Whisk the milk, vanilla extract, and powdered sugar together until smooth to make the glaze. If desired, pipe a little bit of blueberry jam into a small piping bag, then insert the tip into each doughnut to pipe a burst of filling. After allowing any excess glaze to fall off, dip each cooled doughnut into the glaze and place them back on the wire rack to harden. Present and savor!

Prep Time: 15 minutes

Cook Time: 10-12