Is it donut or doughnut? Whichever it is, I’ve been wanting to make donuts for a while now, so I thought Fat Tuesday would be a perfect time.
My wonderful grandparents got me a donut pan and these spatula spoons for Christmas and I’ve been dying to use them. On the packaging of the donut pan, Wilton included a basic donut recipe with three variations.
I’ve been trying to include pictures of some of the ingredients I use in each recipe, just to show what I use. This is the baking powder I use, from Whole Foods Market. I’m not a huge fan of the container; it doesn’t have the straight edge to scrap your measuring spoon off. I just put it into an old empty baking powder container that I like better.
This recipe, and several others, call for buttermilk. A few years ago, I found a trick for making your own buttermilk substitute and I haven’t looked back. I had forgotten to buy buttermilk at the grocery store and didn’t realize it until I had half the recipe completed. But thanks to google, I found this trick: 1 cup milk + 1 tablespoon lemon juice = buttermilk. After adding the lemon juice I just swirl the mixture and let it sit for a few minutes. This can be adjusted to any amount of milk as well.
I thought I would end up making a mess of my kitchen trying to make these, but I didn’t. Attempting to put the cinnamon sugar coating on them was a different story, be prepared for one hand to be covered in melted butter and the other to be cinnamon sugar crusted.
Basic Baked Donuts:
This recipe is from Wilton.
Makes 10 to 12 donuts; Active time: 15 minutes; Baking time: 7 to 9 minutes, twice
- 1 3/4 cups all-purpose flour * I use unbleached
- 3/4 cup sugar *I used between 1/2 and 3/4 of a cup
- 2 teaspoons baking powder
- 1/4 teaspoon freshly grated nutmeg *if you don’t like nutmeg, add less
- 1 teaspoon salt
- 3/4 cup buttermilk *my buttermilk trick is noted above
- 2 eggs, lightly beaten
- 2 tablespoons melted butter
1. Preheat your oven to 425°F. Spray your donut pan with nonstick baking spray.
2. In a large bowl, whisk together flour, sugar, baking powder, nutmeg, and salt. Then add eggs, buttermilk, and melted butter; mix together until smooth.
3. Fill the donut pan cups about 2/3 full *I definitely read that 3/4 when I made them, oops
4. Bake for 7-9 minutes. If the top of the donut springs back when you touch it, they are done. Let them cool in the pan for 5 minutes, then transfer to a cooling rack to finish cooling.
5. Repeat steps 3 and 4 with the rest of the batter. The donuts are delicious at this point, but if you would like some extra flavor, continue reading.
Cinnamon Sugar Coating:
Active time: 10 minutes; Messy: Yep
- 5-6 tablespoons sugar
- 1 tablespoon cinnamon
- 4-5 tablespoons melted butter
1. Melt butter in a microwave safe bowl.
2. In another small bowl, mix together the sugar and cinnamon. *I used a paper bowl
3. Lay parchment paper onto a cooling rack or the counter.
4. One at a time, dip the donuts into the butter, making sure the entire donut is covered. Then roll the donut around in the cinnamon sugar. *there is no specific technique to do this, just roll it around until it’s covered
5. Then enjoy!
*They taste best the first day, but will be fine in an airtight container for a few days or however long they last.