And then used my fancy new camera to take some pictures. Well, as fancy as I can get them since I’m still getting used to all of the features.
Last Christmas my parents bought me a doughnut pan because, of all the baking I do, I haven’t really tackled doughnuts. I wanted to change that, and the family party this past weekend was a perfect occasion to bake something up.
The recipe was from a Family Circle magazine from 2014. The recipe called for adding a topping but I omitted it from my batch.
Cinnamon Baked Doughnuts
Family Circle Magazine March 2014
Makes: 12 servings (My pan was small so I ended up with about twice that amount)
Prep: 15 minutes
Bake at 350* for 17 minutes
2 cups all purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk (I used almond milk)
2 tbsp unsalted butter, melted
2 tsp pure vanilla extract
Topping (if you would like to add it)
8 tbsp (1 stick) unsalted butter
1/2 cup sugar
1/2 tsp cinnamon
1) Heat oven to 350*. Spray 2 doughnut pans well with baking spray. Into a large bowl, sift together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together egg, milk, melted butter and vanilla. Stir wet mixture into dry ingredients until just combined.
2) Spoon batter into prepared baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap doughnuts out onto a sheet pan.
3) Topping: Melt butter in an 8-inch saute pan. Combine sugar and cinnamon in a small bowl. Dip each doughnut first in butter and then in cinnamon sugar, either on one side or both sides.
Again, the texture is certainly not like the fried ones you’d get at Dunks or a local doughnut shop, but they are tasty nonetheless. 😛