Non-Fried Donuts
by Gail Svee, Colfax

Cake Donuts

2 cups flour 3/4 cup sugar 2 tsp. baking powder 1 tsp. salt 1 Tbsp. butter, melted

2 eggs, beaten 3/4 cup milk 1 tsp. vanilla 1/4 tsp. nutmeg 1/4 tsp. cinnamon

   Preheat oven to 325 degrees. In bowl, mix together flour, sugar, baking powder, salt. Add butter, eggs, milk, vanilla, nutmeg, and cinnamon. Beat until well blended. Spray pan lightly with cooking oil and fill each donut hole 2/3 full. Bake 10–15 minutes or until tops spring back when lightly touched. Cool. Remove from pan and dip into glaze. Decorate with sprinkles, nuts, shaved chocolate, or coconut. Donuts may also be dipped into cinnamon and sugar instead of the glaze. When the pan has cooled, wipe clean with cloth. Recipe makes approximately 12 donuts.

Chocolate Cake Donuts

1-1/2 cups flour 1/3 cup unsweetened baking cocoa 1 tsp. baking powder 1/8 tsp. salt 2 eggs

2/3 cup sugar 1 tsp. vanilla 1/2 cup milk 2 Tbsp. butter, melted

   Preheat oven to 325 degrees. Combine flour, cocoa, baking powder, and salt. In separate bowl, mix eggs, sugar, and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture and mix until smooth and soft. Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 8 minutes. Cool. Carefully remove. Repeat with rest of batter. Frost or glaze.

Glaze:
1 cup powdered sugar and 2 Tbsp. hot water. Mix.