Do you like donuts?
If so, do I have a fantastic recipe to share with you!
As an artist, sometimes the creativity is blocked and I feel stuck.
Much like everyone does with what they do.
Luckily, I find working in the kitchen to be extremely healing and grounding for my spirit. Also lucky for those around me 😉 As I am most often unable to eat what I make, (due to allergies) my family enjoys my edible creations.
This past weekend I made Old Fashioned, Cinnamon Sugar, Baked Donuts. Created by Chrissie from The Busy Baker.
They were enjoyable to make and with them quickly disappearing into everyones mouths, I take it as a sign for passing the taste test too 😉
OLD FASHIONED BAKED CAKE DONUTS
Prep Time 10 minutes Cook Time 7 minutes Total Time 17 minutes
Servings24 medium donuts
Author Chrissie from The Busy Baker
- 2 cups all purpose flour
- 3/4 cup white sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp sea salt
- 3/4 cup low fat buttermilk
- 2 eggs
- 2 tbsp canola oil
- canola oil baking spray to grease donut pan
- donut baking pan
- large piping bag fitted with a large round tip
- 1/2 cup sugar
- 2 tsp cinnamon
- Preheat your oven to 425 degrees Fahrenheit and grease a donut pan with some oil spray.
- Add the flour, sugar, baking powder, nutmeg, cinnamon and sea salt to a large bowl and whisk them together until they’re combined.
- In a separate bowl or a large liquid measuring cup combine the buttermilk, eggs, and oil, whisking them together with a fork.
- Dump the wet ingredients into the dry ingredients. Using a rubber spatula, fold the wet ingredients into the dry ingredients until a batter begins to form and the flour begins to disappear.
- Be careful not to over-mix as this will make the donuts tough and dry. Stop mixing as soon as the last streak of flour disappears and spoon the batter into the piping bag fitted with a large round tip.
- Pipe a small amount of batter into each of the 12 greased donut cups in a circular motion and be careful not to over-fill. This batter rises up quite a lot so filling the cups only half-way works perfectly.
- Bake the donuts at 425 degrees Fahrenheit for about 7-9 minutes. This recipe makes 24 donuts so you’ll have to repeat this process again a second time unless you have two donut pans.
- As soon as the donuts have browned slightly on the tops and they spring back to the touch, remove them from the oven and tip them out of their tins. Mix the remaining 1/2 cup sugar and 2 tsp cinnamon together in a bowl and as soon as you’re able to handle the donuts without burning your hands, dip each side into the cinnamon sugar mixture and set them on a cooling rack to cool completely.