Friday, September 11, 2020

Baked Doughnuts, Two Ways: Cinnamon Sugar and Vanilla Glazed

Don't ask, because I don't have a good answer. And if you're wondering, yes, I'm referring to the question I've posed to myself many times over as many years: how have I not made doughnuts yet?  Despite my continual cooking and baking for years, somehow this confectionery delight had escaped my kitchen.

Until last weekend.

I finally added doughnut pans to my kitchen arsenal (a part of the original dilemma) and determined that baking homemade doughnuts would make for a leisurely Sunday afternoon in the kitchen.  And so this doughnut story was born.

And like the other things I make with love, these did not disappoint and left me doing the happy dance we all have been known to do when good eats are involved and your vision comes to life.  Not only was I thrilled with how easy they were to whip up (all of the ingredients are pretty much kitchen staples), but I genuinely found them delicious and very much able to hold their own against the more popular (and unquestionably scrumptious) fried variety. 

Because who could dare argue with cinnamon and nutmeg infused doughnuts crowned with cinnamon sugar and vanilla glaze coatings?  Who? :)  Not I--and I'm pretty sure not you, either, once you make these.  In fact, I'm counting on you baking the wheels off of your newly crowned favorite dessert.

Although I recommend consuming them when they're still warm (we all know the obsession hot doughnuts have been known to stoke) for the ultimate in homemade doughnut revelry, you can store them in an airtight container for a day or two and still enjoy them all the same.  If you need more reassuring, I took a dozen-plus to a gathering the following day and they were received with happy mouths and tummies. 

So while there's no suitable answer to my original question of what took me so long, now that I've taken the plunge, there's no turning back.  I'm counting on you joining me, because friends don't let friends bake (and eat) alone. 😉

Happy Eating!

Baked Doughnuts


2 cups of all-purpose flour

1 1/2 cups of sugar

2 eggs, beaten

1 1/4 cups of milk

2 tablespoons melted brown butter

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 teaspoons vanilla extract  


For the Toppings:

Cinnamon Sugar

4 tablespoons butter, melted 

1/2 cup sugar

1/2 teaspoon cinnamon

Vanilla Glaze

1/2 cup confectioner's sugar

1-2 tablespoons milk

1/2 teaspoon vanilla extract

Special Equipment:

2 doughnut baking pans 


Preheat the oven to 350 degrees F.  Spray baking pans and set aside. Melt 2 tablespoons of butter until golden brown and let cool. (Cook's Note: it will go quickly so be careful not to burn it!)

Combine the flour, sugar, baking powder, cinnamon, nutmeg and salt in a bowl.  In a separate bowl, whisk together the milk, melted butter, eggs and vanilla extract.  Stir the wet ingredients into the dry ingredients until they are combined.

Spoon the batter into the prepared baking pans and bake for 15-18 minutes, or until a tester comes out clean.  Allow the doughnuts to cool for five minutes, then tap the pan to loosen, and turn them out onto a baking rack set over a lined sheet tray.

Cinnamon Sugar Coating: Melt the 4 tablespoons of butter while the doughnuts are cooling. Combine the cinnamon and sugar into a small bowl. Make a half dozen cinnamon sugar doughnuts by dipping the doughnuts in the butter and then coating with the cinnamon sugar. Set on the baking rack to set.

Vanilla Glazed Coating: Whisk together the confectioner's sugar, milk and vanilla extract.  Dip the doughnuts in the glaze to coat and set on the baking rack to set. 

(If you have leftover batter like I did, repeat!)

Serve warm or store in an airtight container--and enjoy!



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