Bakery
Baked Vanilla Doughnut
A no-fry doughnut — same shape, baked in a doughnut tin. Lighter, less indulgent, great for everyday tea-time.
Prep
10 min
Cook
20 min
Serves
8
Per serving
163kcal
Protein
3g
Carbs
23g
Fat
7g
Fibre
1g
Ingredients
- 150 gMaida
- 50 gPowdered sugar
- 20 gMilk powder
- 1/4 tspSalt
- 40 gOil
- 1 tspVanilla essence
- 1.5 tspBaking powder
- 1/8 tspBaking soda
- 160 mlMilk
Method
- 1
In one bowl, whisk maida, powdered sugar, milk powder, salt, baking powder and baking soda.
- 2
In another bowl, whisk milk, oil and vanilla.
- 3
Pour wet into dry. Whisk just until smooth — don't over-mix.
- 4
Pipe or spoon into a greased doughnut tin, filling about 2/3 full.
- 5
Bake at 180°C for 15–20 minutes. A skewer inserted should come out clean.
- 6
Cool 5 minutes in the tin, then turn out onto a rack. Cool fully before glazing.