Breakfasts, Desserts, Snacks

thirty four

Baked Cinnamon Sugar “Doughnuts”

Ooooh, quotes in a recipe title! Are they sarcastic/ironic doughnuts? Sort of. Maybe? IDK GUYS, I JUST WENT FOR IT, ALRIGHT? (??!?!)*

But in all seriousness, these are kind of fake doughnuts because I baked them (as opposed to the deep fried magic of a real one) and used a “cake” doughnut recipe instead of the more typical “yeast” doughnut. Confused? Think: those apple cider doughnuts you always got when you went apple/pumpkin picking in elementary school = cake doughnutus; the pink-frosted-half-sprinkled ones from Dunkin’ Donuts that you were never allowed to get except on road trips/special occasions/when you snuck in after school without your mother (oh wait, that was just growing up in my house) = yeast. Got it? Good. Also, if you’re making these make sure you have a doughnut pan like this one. Bam. Link’d.

*Clearly working in a cafe is making me jumpier even while typing. Is it the sense of power that comes from directly handling people’s food? (maybe) Is it the extra six cups of coffee a day? (more likely)

Doughnuts (adapted from; makes 12-15)

– 2 cups flour

– 1 1/2 cups sugar

– 2 tsp. baking powder

– 1/2 tsp cinnamon

– 1/4 tsp ground cloves

– 1/2 tsp kosher salt

– 2 lightly beaten eggs

– 1/2 cup buttermilk (or you know my drill with the dry buttermilk because SERIOUSLY WHO HAS BUTTERMILK JUST LYING AROUND CALL ME I WANT TO MEET YOU)

– 2 tbsp melted butter

– 2 tsp vanilla extract

For the topping (make the whole thing if you’re planning to coat both sides of your doughnut, cut it in half if you just want to make the tops fancy)

– 1 stick (8 tbsp) melted butter

– 1 cup sugar

– 2 tsp cinnamon

Preheat the oven to 350 degrees F. and coat the doughnut pan with cooking spray. In a large bowl sift your dry ingredients (flour, sugar, baking powder, cinnamon, cloves and salt). In a smaller bowl, whisk the eggs, butter, buttermilk, and vanilla together and pour into the dry ingredient bowl. Stir until combined. Fill the pan about 3/4 of the way full and bake 15-17 minutes until they’re puffy and delicious looking. Let them cool in the pan for 5 minutes, then dump them out onto a cooling rack and make the topping. Topping: combine the cinnamon and sugar. Melt the butter and using a pastry brush, brush the doughnuts with butter and then dunk them in the cinnamon sugar. Devour immediately.

Now you get to see some pictures of the doughnuts (and more!!!!!!!!) in their starring role as the centerpiece of a birthday brunch I threw for my friend! I know you’re excited! There’s some black and white in there! #art

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4 thoughts on “thirty four

  1. Pingback: forty five | Spices and Spatulas

  2. Pingback: fifty four | Spices and Spatulas

  3. Pingback: 127 | Spices and Spatulas

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