Donuts. I have always wanted to make donuts at home but the thought of deep frying is quite a put off, all that grease and oil filling up the kitchen with our crappy ventilator ain’t cool. Instead I found a baked donut recipe that is much easier to make. Well its more like a cake donut rather than a fluffy yeast donut. And of course it has none of that grease and I would like to believe a little healthier than then the real deal.
Make sure to grease them real well if you are using a donut form pan or they will be a pain to remove.The recipe said to butter the donuts, so that the cinnamon sugar will stick to the donuts. But I find it not really necessary. You could simply dip them in the cinnamon sugar and some of it will stick. I like my donuts moderately sweet. If however you have a super sweet tooth, go ahead and brush them with butter!
Adapted from Shutterbean
12 mini donuts or 6 regular sized donuts
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
1 extra-large egg, lightly beaten
1/2 cup buttermilk
2 tablespoons unsalted butter, melted
1 teaspoons vanilla extract
For the topping
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
For the doughnuts: Preheat the oven to 350 degrees. Use a baker’s spray to coat doughnut pan.
Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.
Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 15-17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pan) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.
While the doughnuts are cooling, make the topping.
Whisk together the sugar and cinnamon in a medium bowl.
Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides.