It was a brisk morning, but full of sun and just lovely in general. I made Barefoot Contessa’s Baked Cinnamon Donuts. Add a pot of coffee and you just can’t beat it!
I originally shared the recipe back in February, but it’s worth sharing again!!
Cinnamon Baked Doughnuts
Source: Barefoot Contessa Foolproof
Baking spray with flour
2 cups all-purpose flour
1½ cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon kosher salt
1 extra-large egg, lightly beaten
1¼ cups whole milk (I used skim because it was what I had. And that totally made it healthy, right?)
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
for the topping
8 tablespoons unsalted butter
½ cup sugar
½ teaspoon 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 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 the doughnuts out onto a sheet pan. For the topping, melt the 8 tablespoons of butter in an 8-inch sauté pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides. Makes 12.
I’ve learned a few things since that first attempt. Primarily, don’t overfill your donut pans!! Instead, use a cake pop pan to make donut holes with the excess batter. I’ve had my cake pop pan for at least 4 years and this was the first time I used it. I have to say, it worked perfectly. I use this donut pan
After our yummy breakfast, we headed out to mass and then were pretty lazy the rest of the day. Perfection!
xoxo
