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Recipe Summary

prep:
20 mins
bake:
15 mins
cool:
5 mins
total:
40 mins
Servings:
12
Yield:
12 doughnuts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a standard-size (3 1/2-inch) doughnut pan* or twelve 2 1/2-inch muffin cups with cooking spray.

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  • In a bowl combine the next five ingredients (through baking soda). Using a pastry blender, cut in butter until mixture resembles fine crumbs. In another bowl combine the next four ingredients (through almond extract). Add egg mixture all at once to flour mixture; stir just until combined (do not overmix).

  • Spoon batter into a large resealable plastic bag. Using scissors, cut off a corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.

  • Bake 15 to 20 minutes or until doughnuts are light golden brown and spring back when lightly pressed. Cool in pan on a wire rack 5 minutes. Turn doughnuts out of pan. If desired, place doughnuts on parchment or foil and sprinkle with powdered sugar. Serve warm.

*Tip

If necessary, bake doughnuts in doughnut pan in two batches, washing pan and coating again with cooking spray before filling with the remaining batter.

Nutrition Facts

211 calories; fat 7g; cholesterol 47mg; saturated fat 4g; carbohydrates 33g; mono fat 2g; insoluble fiber 2g; sugars 18g; protein 5g; vitamin a 421.4IU; vitamin c 1.5mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 7.1mcg; vitamin b12 0.2mcg; sodium 374mg; potassium 114mg; calcium 92mg; iron 0.8mg.
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