Not sure if I’ve mentioned this, but I love doughnuts–the Tres Leches doughnut at Doughnut Plant? The Miss Shortcake doughnut at Gourdough’s in Austin? I die. (For fellow doughnut aficionados, I highly recommend the special “Doughnut Paradise” on the Travel Channel. Seriously.)
So my super-thoughtful brother gave me the cookbook Top Pot Hand-Forged Doughnuts last Christmas and a doughnut pan to go along with it, and we thought it’d be fun to make some doughnuts together while he was visiting me last week. This simple cinnamon sugar doughnut recipe did not disappoint.
The best thing about these doughnuts is that they are best served immediately! Sometimes I just don’t have the patience for a dessert that has to set overnight or cool for five hours, so I love that these doughnuts are meant to be enjoyed while still warm from the oven.
Two more thoughts: (1) I considered slicing the leftover doughnuts in half and using them for french toast the next day, but my laziness got the best of me. Still, someone should try it! (2) These doughnuts are baked, not fried, so be sure to use that fact to justify consumption as necessary.
Cinnamon Sugar Doughnuts
from King Arthur Flour
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried buttermilk powder*
2 large eggs
3 tablespoons vegetable oil
2 tablespoons water
Cinnamon sugar coating:
4 tablespoons butter (melted)
1/2 cup sugar and 1 tbsp cinnamon, mixed together
Whisk together all of the dry ingredients in a medium-sized mixing bowl.
In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
Butter or grease the doughnut pan; non-stick pan spray works well here. Fill each doughnut form half full.
Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.
Remove the doughnuts from the oven, remove them from the pan, and place on cooling rack. When cool enough to handle, brush doughnuts with melted butter and dip in cinnamon-sugar mixture. Enjoy!
*King Arthur Flour notes that if you do not have dried buttermilk powder, 2 tablespoons of buttermilk or yogurt can be substituted for the water.