Baked Italian Donuts

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Easy baked Italian donuts with powdered sugar.

My wife surprised our family with baked Italian donuts a few weeks ago and we were thrilled with our early morning treats, so much so that we’re going to abandon our local bakery! The recipe below doesn’t include ricotta (to give it that Italian twist) but it can certainly be added, but you’ll need to adjust the other ingredients.    You can also make a batch of zeppole but they’re an entirely different donut-like treat!

Baked Italian Donuts
 
 

Ingredients
  • ⅓ of a cup of soft butter
  • 1-1/2 teaspoon of baking powder
  • ½ teaspoon of salt
  • ¼ teaspoon of nutmeg
  • 1 egg
  • 1 cup of sugar
  • ½ cup of milk
  • 1-1/2 cup of flour

Process
  1. Combine butter, egg and sugar and put aside. Mix the flour, baking powder, salt and nutmeg.
  2. Mix the two sets of ingredients alternating with milk. Fill greased donuts tin, about ⅔ full (we found our tin at Chef Central). Bake at 350°F for 25 minutes depending on size of pan. Sprinkle with powdered sugar.

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  • Simon

    Thank you for the recipe Vin.  I am working part-time at a Dunkin Donuts and appreciate the connection there.  The new format you have going looks great….Congratulations and all the best.

    • scordo

      Thanks, Simon!  How are donuts made at Dunkin Donuts?  

      • Simon

        vinny, that is a mystery to me.  I haven’t worked early enough I guess.  I think they are made at a local distribution center and sent out very early in the morning.  the rest of the food comes in frozen or is a dry-good.  Dunkin is a national chain so nothing is really made on-location per se, but there is decorating of the donuts which occurrs “on location”, putting on the glaze and the various frostings. 

  • http://www.dinnergang.com.au/ Dinner Gang

    These look amazing! Without me having to cook them, can you tell me what the texture/consistency is like Vincent? Beneath the powdered sugar they kinda look like a cross between a bagel and a traditional donut in terms of texture?

    • scordo

      Hi, the consistency is like a French cruller (kind of like a more moist corn muffin) – they’re definitely not “bready” in any sense.

  • http://cupcakerecipesfromscratch.com/ cupcake

    Simple and looks yummy

    • scordo

      Thanks!

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  • Frankjdesantis

    Vincent we share your love for all things Calbrian,my Dad was from Catanzaro Area. Santo Pietro Apostle
    You left out the castagne. the Eeel and baccala. I visited in 1970 with my wife 5 children and mother. A real adventure. The cleanest air I ever breathed.
    Thanks for whatr your doing, I have subcribed as has one of my sons Joseph.
    Francesco DeSantis