Sunday Brunch: Baked Doughnuts

If you’re hosting Sunday Brunch or family for the upcoming holidays, think about impressing their eyes and taste buds with easy, baked doughnuts. The only challenge you’ll have is deciding how many doughnut pans to purchase because there are so many baked doughnut recipes to try. What I like about these doughnuts is that the ingredients are fairly simple-things bakers are likely to have in the pantry and fridge. I also like that you can modify almost any recipe to make it your own. For example, where possible, I decrease sugar and use skim or almond milk to produce “lighter” results. And since they are baked, not fried, I allow myself to indulge a bit. So far these Glazed Lemon Poppyseed and Pumpkin with Maple Cinnamon Glaze baked doughnuts are my favorite. Check out the pics, get a doughnut pan or two, and enjoy!

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Doughnuts are made with ingredients most bakers have in the pantry or fridge.
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While you can spoon dough into the pan, I like to use a sandwhich bag to pipe in my dough

Doughnuts may bake up slightly bumpy so turn them over to the smooth side before glazing.

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The finished product-Lemon Poppyseed Baked Doughnut
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It’s #pumpkinseason & this baked pumpkin doughnut with maple, cinnamon glaze is pretty amazing

14 thoughts on “Sunday Brunch: Baked Doughnuts”

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