Old Fashioned Baked Donuts

I know, those sound absolutely boring but I promise you THEY ARE NOT! These donuts are delicious and because they aren't deep fried they're a cinch to make! Trust me! All you need is a donut pan and you're good to go! Don't have a donut pan? Then stay tuned for a old fashioned muffin version coming soon to the blog!

The original recipe belongs to Ina Garten so it's of course amazing, but because I love the taste of an old fashioned donut I have upped the nutmeg considerably. I find that's exactly what you need to boost the flavour of the donut itself without relying on the cinnamon/sugar coating to do all the work.


Adapted from Ina Garten 

For the donuts
Baking spray with flour
2 C all-purpose flour
1 1/2 C sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp kosher salt
1 egg, lightly beaten
1 1/4 C whole milk
2 tbsp unsalted butter, melted
2 tsp vanilla extract

For the topping
1/2 C unsalted butter
1/2 c sugar
1/2 - 1 tsp ground cinnamon (to taste)

Preheat oven to 350F. Spray 2 donut pans well. (If you don't have spray with flour, then grease then pans and dust with flour - shake out excess).

In a large bowl, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside. In a second bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture in the the dry until just combined.

Spoon the batter into the prepared pans, filling a little more than 3/4 of the way. Bake for 17mins or until a toothpick comes out clean. Cool for 5mins in the pan and then tap out onto a rack to cool further.

For the topping, melt the butter and in a separate bowl mix together the sugar and cinnamon. Dip each donut first in the butter and then in the sugar mixture to coat (gently shake the sugar/cinnamon bowl to keep the cinnamon well mixed). You can dip one side of the donuts, or as I always do, both. #sorrynotsorry

And there you have it! Easy peasy donuts that are the perfect treat to leave beside the office coffee machine (assuming they last that long).



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