So, this post is more about a new pan and less about the recipe. Although the recipe was fantastic and you should definitely try it. However, about a month ago I tweeted that although I’m usually categorically against kitchen tools that only do one thing, seeing as I have one cabinet total for all of my tools and utensils, that I was most definitely going to find and buy a doughnut pan. I think it was the recipe for peanut butter and banana doughnuts with brown butter icing over at Shutterbean.com that got me going.
For my first batch I went simple; simple cake doughnut, simple cinnamon-sugar-browned-butter topping. I followed the recipe that came with the pan because that seemed to be the easiest way to get doughnuts out of my oven in less than an hour. I was right.
I’m so happy I broke my own rule. Space shmace. Doughnuts win.
I started making my doughnuts by combining flour, sugar, baking powder, nutmeg, a little cinnamon, and salt in a mixing bowl.
In a separate bowl I whisked eggs, milk and melted butter then added the wet ingredients to the dry ingredients.
I whisked that until it was just combined and just like that, I had doughnut batter.
I poured the batter into my greased doughnut pan and baked them for about 8 minutes. Meanwhile, in a large skillet I melted some butter until it started to brown and smell nutty and delicious, then removed from the heat and added it to a bowl. I also prepared a plate of cinnamon sugar, which took me straight back to childhood when I had a piece of cinnamon toast every single morning.
When the doughnuts were finished, I turned them out onto a cooling rack, very gingerly, because these suckers were hot, dipped them in the browned butter, then in the cinnamon sugar, and then set them aside to cool completely.
I repeated this process until all of the batter was gone. This made about 12 doughnuts, 7 of which actually made it to my staff meeting the next morning.
I can’t wait to try new combinations of doughnut flavors. Also? Icing. Absolutely that will be happening. Meanwhile, you should find the nearest Sur la Table, or go right here and pick up a doughnut pan. Then make some cinnamon sugar doughnuts, pour yourself a cup of coffee or tea, and take a minute for yourself.
Here’s the recipe!
Baked Cinnamon Sugar Doughnuts (Adapted from Sur la Table)
- 2 cups Flour
- 3/4 Cup Sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 cup milk
- 2 eggs, lightly beaten
- 2 tablespoons butter, melted, plus more for topping
- butter, cinnamon and sugar for topping
- Preheat oven to 425 degrees. Spray doughnut pan with non-stick cooking spray.
- In a large mixing bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, and salt. Whisk together. In a separate bowl, combing eggs, milk, and melted butter and whisk. Pour the wet ingredients into the dry ingredients and whisk together until just combined.
- Fill each doughnut hole approximately 2/3 full. Bake for 7-9 minutes until the top of the doughnuts feel springy when you touch them. Turn them out onto a wire cooling rack.
- Meanwhile, melt 1/2 stick of butter in a large skillet over medium heat. The butter will foam, and just after it foams and starts to brown, remove it from the heat. It should smell kind of nutty. Transfer to a bowl. In a separate bowl or plate, combine equal parts cinnamon and sugar.
- When doughnuts are hot out of the oven, take them and dip them in the butter, then the cinnamon sugar mixture. Return to the cooling rack and serve warm if at all possible!