Instructions

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  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans, or line the wells of a muffin tin with papers and grease the inside of the papers.

  2. In a large mixing bowl, beat together the oil, eggs, sugar, puréed fruit, vanilla, cinnamon, salt, and baking powder until smooth.

  3. Add the flour and mix just until incorporated.

  4. Fill the wells of the doughnut pans three-quarters full; use about 1/4 cup of batter in each well, or pipe with a pastry bag. For muffins, fill each well about three-quarters full.

  5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean; for muffins, bake for 23 to 25 minutes.

  6. Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, tilt the doughnuts out onto a cooling rack.

  7. While the doughnuts are still warm (but no longer fragile), gently shake them, one or two at a time, in the sugar, or dip in the glaze in bakers' tips, below.

  8. Cool completely, and wrap airtight; store at room temperature for several days. Freeze for longer storage.

Tips from our Bakers

  • Want to make these doughnuts with King Arthur Unbleached Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes.
  • To make a dairy-free doughnut dessert, fill doughnut holes with soy-based ice cream or pudding and sliced fruit.
  • If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts. The recipe yields 15 muffins.
  • For a bright, berry-flavored glaze, cook 3/4 cup fresh berries, 2 tablespoons sugar, and the zest and juice of one lemon together in a saucepan over medium heat for 10 to 12 minutes. Mash the berries, then strain and cool the liquid to room temperature. Whisk in 2 cups of confectioners' sugar until smooth, then dip the cooled doughnuts into the glaze.

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