Imagine If Portraits
A Ball for Daisy

Imogene's Baked Doughnuts

This recipe was inspired by Imogene's Antlers. To learn more about the book and to see all our Imogene's Antler's activities, click here

In Imogene's Antlers, our heroine finds many ways to celebrate her new-grown appendages, including swinging from the chandelier and loading the antlers with candles to practice her piano. My personal favorite occurs as the cook fills the tines with fresh doughnuts and sends Imogene out to the garden to feed the birds!

Here's a recipe for baked doughnuts that does not require a doughnut pan. The dough is easy to mix up and knead with the aid of a stand mixer, and two rising times allows plenty of time for a Imogene's Antlers re-read or the antler-ing of your young reader

Imogene's Antlers

These are also good the next day: the doughnuts will absorb the powdered sugar and almost form a glaze. And if they get too stale, I'm sure your neighborhood birds would be happy to assist in eating them. 

Imogene's Baked Doughnuts

Young Readers int the Kitchen

Kids can help measure ingredients, roll out dough, cut out doughnuts, and coat baked doughnuts in powdered sugar (and lick extra powdered sugar off their fingers). 


Imogene's Baked Doughnuts

Makes about 8 doughnuts

adapted from 101 Cookbooks


  • 2/3 cup milk, 100-110 degrees Fahrenheit
  • 1 teaspoon instant yeast
  • 1/3 cup sugar
  • 1 tablespoon butter, melted
  • 1 egg
  • 2 1/2  cups all-purpose flour
  • 1/2 teaspoon salt
  • pinch ground nutmeg
  • 1/2 cup powdered sugar
  1. Place yeast and sugar in the bowl of a standing mixer. Pour the warm milk over the yeast and stir to dissolve
  2. Stir in melted butter.
  3. Add egg, flour, nutmeg and salt and stir to form a rough dough.
  4. With the mixer fitted with the dough hook, mix dough for 2-3 minutes onmedium speed. Check dough's consistency: if it feels very sticky, add a bit more flour; if it is very dry, add a bit more milk. 
  5. Using the mixer, knead for 2 more minutes. 
  6. Place dough in an oiled bowl and cover. Allow to rise 1 hour, or until doubled. 
  7. Roll dough out on a lightly floured surface to 1/2 inch thick. 
  8. Cut our doughnuts with a 3- to 4-inch round cookie cutter and place on a parchment lined baking sheet. Cut out the hole with an at least 1-inch cutter: if the hole is too small it will close back up when baking!
  9. Cover again and let rise for 30 minutes while oven is heating to 375 degrees Fahrenheit. 
  10. Bake for 6-8 minutes until just golden on the bottom. 
  11. Place 1/2 cup powdered sugar in a bowl. While doughnuts are still warm, coat in powdered sugar. 



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