Wednesday, August 22, 2012

Baked Cinnamon Sugar Doughnuts

The physicist loves his doughnuts, and I'd bought this wonderful doughnut pan about six months ago at Michael's on a whim (one of the many dangers of working there). It's only $10, but if you use a coupon from the Michael's Weekly Ad, you can typically get it for $6 or $5. I modified the recipe that came right on the package , and they turned out so good. Like, the physicist keeps reaching into the tupperware with a smile saying "I think I'll have another doughnut..."

2c Cake Flour*
3/4c Sugar
2tsp Baking Powder
1/4tsp Ground Nutmeg
1/2tsp Cinnamon
1.5tsp Vanilla
1tsp Salt
3/4c Buttermilk
2 Eggs (Lightly Beaten)
2tbsp Butter (Melted)

For the topping
1/2c Sugar
1/4c Cinnamon
4tbsp Butter (Melted)

*Note: If you don't have cake flour, just add two tablespoons of corn starch and two more tablespoons of flour for each cup of flour used

OVEN: 425F
BAKE: 10min

1. In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, and cinnamon. The Wilton recipe wants you to sift them together, but... I don't own a sifter, so I used a whisk. Same concept. (Haphazard baker here)

2. Add in eggs, buttermilk, and vanilla and stir just until it is completely smooth. Don't over mix. 

3. Spoon the batter into a greased doughnut pan. It should be about 2/3 full. You might need to shake the pan a little to help the batter spread out. 

4. Bake the donuts. You can tell they're done when the dough springs back after you poke it with a finger. Place the donuts onto a cooling rack and let them sit for about ten minutes. They'll be darker on one side than another. 

5. In one bowl, melt the butter. 

6. In another bowl, combine the cinnamon and sugar. 

7. Place your cooling rack over a large cookie sheet. Dip both sides of the doughnut lightly in the butter and then roll them vigorously in the cinnamon sugar and replace onto the cookie sheet. 

Ready, set, devour. These are amazing warm. Who knew making doughnuts was so damn easy? You can expect many, many more doughnut recipes coming to this blog. 

1 comment:

  1. Thanks for inspiring me to get my doughnut pan out.

    BTW, really like your food photography.


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