By Bev Kauffman

I love making doughnuts, especially baked doughnuts! Easier and less messy. My all-time favorite is the Nutella-glazed, or the bacon-topped. Or even the pumpkin chip.

OK, they’re all good! Here’s a few baked doughnut recipes for you to try!

Pumpkin chip

doughnuts

• 2 eggs

• 1 cup sugar

• 1 cup pure pumpkin

• 3/4 cup vegetable oil

• 11/2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt

• 1 cup mini chocolate chips

Beat eggs, sugar, pumpkin and oil until smooth. Combine dry ingredients and add to the pumpkin mixture. Fold in chocolate chips. Pour into doughnut pans that have been sprayed. Bake at 400 for 10-12 minutes or until set. Makes approximately 12 doughnuts.

Bacon topped caramel glazed doughnuts

• 2.5 cups flour

• 1/2 cup sugar

• 2 1/2 tsp baking powder

• 1/2 tsp cinnamon

• 1 1/2 cups half and half or buttermilk

• 1 egg

• 2 tbsp melted butter

• 2 tsp vanilla

• 2 tbsp oil

Preheat oven to 400 degrees. Spray 2 doughnut pans well. In a bowl mix all dry ingredients together. In another bowl, mix milk, egg, butter, oil and vanilla. Add this to the dry mix till fully combined. I use an icing bag to pour batter into pans but a ziplock bag with a corner cut out will work as well. Carefully pour the batter into each doughnut mold. Bake for 8-10 minutes. Allow to cool for two minutes then remove from pans.

Caramel frosting

• 1/2 cup butter

• 1 1/4 cups brown sugar

• 1/4 cup either whole milk or half/half

2 cups 10x sugar

Melt butter in skillet. (I prefer cast iron). When butter begins to bubble, add brown sugar and mix well. Keep stirring and add the milk. Boil for 3-5 minutes. Remove from heat and let cool slightly for 10-15 minutes. Add 10X and mix really well. Spread on doughnuts. Sprinkle doughnuts with chopped crispy bacon. Enjoy!

Nutella Glazed

• 1 cup whole milk

• 1/4 cup Nutella

• 1 cup light brown sugar

• 2 eggs

• 1/2 cup butter, room temp

• 2 tsp vanilla

• 2 cups flour

• 1/4 tsp salt

• 1 tsp baking soda

Preheat oven to 350 degrees. Spray with cooking spray. In a bowl, mix the wet ingredients. In a separate bowl mix together the dry ingredients. Slowly mix the dry with the wet ingredients, pour ingredients into either an icing bag or a Ziplock bag and carefully pour into the doughnut pans. Bake 12-14 minutes or until the top of the doughnut springs back. Allow to cool a few minutes then remove to racks.

4 TBSP a Nutella 1 cup 10X sugar 1 TBSP hot water or heavy cream. Mix glaze ingredients and spread over cooled doughnuts. These are all recipes without using yeast. I like to think they aren’t as fattening using the baking method and not frying them. These recipes have been tried, tested and approved by family and friends.

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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, “Preserving the Past: In the Kitchen with Bev Kauffman” in 2013 and is currently working on a second cookbook.