Doughnuts - Baked 

Cake doughnuts baked in doughnut shaped pans.

Stir together:
20 oz (4 c) whole wheat pastry flour
1 T baking powder
2 t salt
1 t nutmeg
1 t cinnamon

Beat until smooth and creamy
4 T melted unsalted butter with
4 eggs then beat in
1 1/2 c sugar

Stir in:
1 c (8 oz) milk
1/2 c (4 oz) yogurt
2 t vanilla

Stir dry ingredients into the wet ingredients until smooth. Scoop (with a scoop) the batter into sprayed doughnut pans. Just scoop right into the middle then smooth the batter with a table knife around the 'hole'. Only fill the cups 1/2 full. The doughnuts really rise and they come out easier and look more like doughnuts if you don't overfill.

This recipe will scoop into 24 doughnuts.

Have the oven preheated to 450* then turn it down and bake the doughnuts on two racks at convection bake 325* 15-20 minutes until lightly browned and springy. Cool a bit before removing them from the pans.

You can shake them in sugar while they're warm but they're also very good plain.

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