I bought a donut pan. Which seems to be the new must-have pan in the world of Pinterest. I get it. Donuts are cute. They are yummy. And they are generally fried so the idea of baking a donut that actually satisfies the craving is like too good to be true. But I should tell you that I am complete Donut snob. And until I made these babies – inspired by Channeling Contessa – I sort of doubted that you could bake a donut and be just as happy as you would be had you bought it at Ken’s Donuts which is now out of business (probably thanks to pinterest and the donut pan) but had the best donuts on the face of the earth. But I was wrong. These were really freaking good.
Now don’t get too excited. These taste a little more like light, fluffy muffins than donuts. But the donut shape sort of tricks the brain into thinking you’re getting something totally sinful, totally delicious. And paired with the fact that they come together in no time flat, you just might say good riddance to the fried alternative.
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
1 large egg, beaten
1 1/4 cups buttermilk (or can use whole milk)
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
4 tablespoons unsalted butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon
2. So I didn’t have any vanilla beans on hand so I just skipped that step. I bet they would be even better with it. But when the urge to make donuts strikes, well, you just have to dive right in. Mix the dry ingredients together. I’m not a sifter. I’m too inpatient for that. And they turned out just fine without all that sifting so I feel okay about that decision.
3. In another bowl mix your wet ingredients.
4. Add them to dry stirring just enough to blend. Overmixing will mess with the texture and they won’t be all light and fluffy and addicting.
5. Now I’m quite certain that a pastry bag would have made this easier but who has pastry bags on hand? Not this girl. So I very sloppily dumped the batter into a plastic bag, snipped the edge and filled my donut mold. I wish I would have been skimpier with the batter because a few of mine overflowed. Still tasted amazing but didn’t have that cute donut shape. So don’t fill your donut molds up too high. Half way is good.
6. Bake for about 17 ish minutes then remove from the oven and let them cool.
For the topping:
1. In one bowl, melt your butter.
2. In another, add your cinnamon and sugar.
3. Dip each donut first in the butter, then in the sugar.
4. Then at the end – because um, why not!? – dump the rest of the sugar topping on. Or at least some of it so they are good and sugared up.
5. Now eat. And pray that you don’t devour the entire plate.