Sometimes I’m faced with the dilemma of having to choose between a doughnut or a cookie. Believe me, it’s one of life’s toughest decisions, and one that I wouldn’t wish upon anyone. Because I consider us good friends, and because I want to make things as easy on you as possible, I’ve decided to combine the two together so that you no longer have to make that difficult choice for yourself. Thanks to these Baked Oatmeal Raisin Doughnuts, you can now have a cookie in doughnut form; satisfying two cravings at once. You don’t have to thank me, you just have to give them a try soon because they’re out of this world.
I used this amazing Silicone Flexipan Donut Pan Mold to make these doughnuts, but before I dive into the specific details of the pan and why I love it so much, I want to talk about the GIVEAWAY part of this post! I love giving stuff away because it allows me to thank you all for following along throughout the years. Thanks to Pastry Chef’s Boutique, I’m giving away one of these amazing doughnut molds to two lucky winner! I’m hosting the giveaway on my Instagram. So head on over to my account and follow me (if you don’t already) so you don’t miss the post with all the details! It’ll go up later today, so keep an eye out!
Let’s talk about this amazing Silicone Flexipan Donut Pan Mold. It’s from the same people who brought us the beloved Silpat baking mat and it is the greatest doughnut pan ever made. Yes this is sponsored but I HONESTLY LOVE THIS PAN. I can’t emphasize this enough. It creates perfectly defined shaped cake doughnuts (with holes in the center). Whenever I used my old doughnut pans, I would have to cut out the holes in the center because the batter would bake over. It was a hassle. The pan is made of a unique fiberglass mesh and highest quality food grade silicone combination, which provides superior non-stick performance, durability, maximum flexibility and certified to last for 2000 baking cycles. That’s a lot of doughnuts! The Flexipan Donut Pan Mold can be used for baking, freezing and creating sweet/savory recipes. Which if you’re looking for a fun savory doughnut to try, these Baked Everything Bagel Doughnuts are up for grabs. In short, this pan is nonstick, makes perfect baked doughnuts, and provides for even baking and browning. It doesn’t get any better than this. Let’s be less official and get to the fun part, yes?
Let’s start by making the batter for the doughnuts. It’s super easy to put together. In a large bowl, sift or whisk together the dry ingredients, and set aside.
**Note: The ultimate goal here is to make these doughnuts taste JUST like an oatmeal raisin cookie, so to help achieve this, we’re going to spice the batter with fresh nutmeg, cinnamon, cloves, and all-spice.**
In a large bowl, beat together the butter, oil, and sugars until light and fluffy. Stir in the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract.
Add in the dry ingredients to the batter in parts, alternating with the buttermilk. Make sure to start and end with the dry ingredients. It’s basically like making cake batter.
**Note: You don’t want to over-mix the batter at this stage, or else you’ll end up with tough dry doughnuts. So only mix until just combined after each addition of dry and buttermilk.**
Fold in the raisins until they’re evenly distributed throughout the batter. You can add chocolate chips, or chopped nuts at this stage as well, if you’d like.
**Note: If you want to take these doughnuts to the next level, you can soak the raisins in warm dark rum, and then once plump, you can drain the rum out and add the raisins to the batter.**
Spoon the batter into the flexipan doughnut pan mold. The greatest thing about this mold is that you don’t have to grease it!! You know me well by now that I can get a little lazy in the kitchen (hello I never even sift) and greasing pans is always a chore. This mold doesn’t require any oil or butter or flour, which means less fat. This makes unmolding the doughnuts a breeze. I can’t stress enough how easy they come out of the mold. Bake until the doughnuts are lightly golden brown, around the edges, and a toothpick inserted in the middle comes out clean, about 10 to 12 minutes.
To make the crumb topping, combine the flour, sugar, cinnamon, salt and butter until the mixture resembles coarse crumbs.
I know you’re probably wondering where the oatmeal comes into play in these baked oatmeal raisin doughnuts….and the answer to that question is it comes in with this crumb topping. Stir the oats into the crumb topping and then pour it out onto a baking sheet and bake until lightly golden brown, about 10 minutes.
**Note: Because this topping is going on top of the doughnuts, you need to bake it for a bit because eating raw flour is no bueno.**
Once the doughnuts and the crumb topping have cooled completely, dip them into the glaze and then into the crumb topping. Return to the wire rack and let rest until the glaze has set.
This next step is completely optional if you’d like, but you can take the remaining glaze and drizzle it on top of the doughnuts…like those iced oatmeal raisin cookies that I loved as a kid.
**Tip: You can put the glaze into a piping bag, with a plain circle tip and drizzle it on top, or if you don’t have piping bags, you can use a plastic food storage bag with the end snipped off.**
The doughnuts are best when eaten the day you make them because they’re soft and not dry. But if you do have leftovers, just make sure you wrap them really well in plastic or store them in an airtight container at room temperature for up to 2 days.
Don’t forget to head on over to Instagram and follow my account so that you can see when my post goes up (later today) about the giveaway! I’ll share all the details on how to enter there and I don’t want you to miss it! Good luck, I’m rooting for you!
**Although this post is sponsored by Pastry Chef’s Boutique, all opinions and thoughts are my own. Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
- 2⅔ cups all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fresh grated nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground all-spice
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1½ cups raisins
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon cinnamon
- pinch of salt
- 4 tablespoons unsalted butter, softened
- 1 cup oats
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 to 5 tablespoons milk
- Preheat oven to 350 degrees F.
- In a large bowl, whisk or sift together the flour, baking powder, baking soda, salt and spices. Set aside.
- In the bowl of a large mixer, beat together the oil, butter, granulated sugar and brown sugar until creamy, light and fluffy, about 5 minutes. Stir in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add in the dry ingredients, alternating between the buttermilk, mixing just until combined after each addition. Fold in the raisins. Spoon the batter into the silicon doughnut mold and bake until lightly golden brown around the edges and a toothpick inserted in the middle comes out clean, about 10 to 12 minutes. If you're not using a silicon doughnut mold, make sure you grease and flour the doughnut pan you use. Allow the doughnuts to cool slightly before inverting onto a wire rack to cool completely.
- To make the crumb topping, in a large bowl, combine the flour, brown sugar, cinnamon, salt, and butter until the mixture resembles coarse crumbs. Stir in the oats until evenly combined. Pour the crumb topping onto a baking sheet and bake for 10 minutes. Remove from the oven and let cool completely before breaking up the mixture into coarse crumbs.
- To make the glaze, whisk together the powdered sugar, butter, vanilla and enough milk to get a thick somewhat pourable glaze.
- Dip the cooled doughnuts into the glaze and then dunk into the crumb topping to coat. Return to wire rack to allow the glaze to set. Transfer the leftover glaze to a piping bag and drizzle on top of each doughnut. Leftovers can be wrapped in plastic and kept at room temperature for up to 2 days. Enjoy!