Light, fluffy, pillowy rounds of dough ensconced in a light blanket of cinnamon-sugar. Cinnamon-Baked Doughnuts. These sublime little sweet-cakes settle comfortably in a melted-butter bath followed by a brisk powdering of cinnamon-sugar.
Do you do that too? Spoil your doughnuts? I don’t normally take such tender-loving-care with my doughnuts, however, these little ladies are taking such good care of us – they deserve the extra attention.
What makes them so special?
When I saw this recipe – I knew I had to try this no-fry doughnut!
I apologize for my sorry attempt at poetry…
I haven’t been able to fall asleep before 3:00 am since returning home from California.
Little tired… little fuzzy…
Thanks for cutting me some slack.
This doughnut recipe came paired with the Mexican Hot Chocolate in FoolProof.
So guess what I did?
Made more hot chocolate.
And guess what?
We loved it.
- Baking spray with flour
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ¾ tsp. ground nutmeg
- ½ tsp. kosher salt
- 1 extra-large egg, lightly beaten
- 1¼ cups whole milk
- 2 Tbsp. unsalted butter, melted
- 2 tsp. pure vanilla extract
- 6 Tbsp. unsalted butter
- ½ cup sugar
- ½ tsp. ground cinnamon
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
- Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one to just full.
- Bake for 17 minutes, until a toothpick comes out clean.
- Allow to cool for 5 minutes, then tap the doughnuts out onto a cooling rack.
- For the topping, melt the 6 Tbsp. of butter in a small saute pan.
- Combine the sugar and cinnamon in a small bowl.
- Dip each doughnut first in the butter and then in the cinnamon sugar.
(*Recipe adapted from Ina Garten.)