This is a winner! Whole family loved them. I have wanted to try making baked doughnuts with my doughnut pan and this recipe was so good. The doughnuts were moist and tasted perfect even without any topping. (although rolling them in cinnamon and sugar was soooo good)

This was my first donut baking experiment and I thought they were great! I will try using buttermilk next time. My husband loved them and the glaze was simple and the best part! We added pineapple juice to the glaze and it helped make the donut softer as I baked it a minute or so too long. We used a giant donut pan and mini muffin pans. Loved them both! So fun!

This recipe was the best so far I did follow some of the reviews and omitted the cinnamon and used buttermilk instead of milk and used butter instead of shortening. I doubled the recipe and got 2 dozen. Excellent recipe!!!!

We enjoyed the texture of this donut. It turns out a lot like a regular cake donut. We baked them in a Wilton long john pan. The only thing we didn’t like was the nutmeg. Next time we make this recipe, we’ll leave it out.

I,’ve mad the recipe several times and my friends and family love these refreshing and comforting donut. We like them best dipped in butter and rolled in sugar and cinnamon. Yummy!


2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup confectioners’ sugar
2 tablespoons hot water
1/2 teaspoon almond extract.


Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan …

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