From the kitchen of One Perfect Bite...The Silver Fox loves donuts. His preference, of course, is deep fried, filled and glazed. We are both past the age when fried dunkers grace our table, but I do occasionally backpedal and make cake donuts for him. I thought they'd be nice addition to our breakfast on Father's Day. I use Ina Garten's recipe, but I cut ingredients in half to make sure we don't overindulge. I also add some crumbs to the topping mix to improve the appearance of the donuts. Ina's recipe is simple, very doable and delicious. I think your family will enjoy them. Here is how they are made.
Cinnamon Cake Donuts...from the kitchen of One Perfect Bite inspired by Ina Garten
Baking spray with flour (i.e. Bakers Joy)
1 cups all-purpose flour
3/4 cups sugar
1 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 large egg, lightly beaten
2/3 cups whole milk
1 tablespoons unsalted butter, melted
1 teaspoons pure vanilla extract
4 tablespoon (1/2 stick) unsalted butter
1/4 cup sugar
1/4 cup cinnamon graham cracker crumbs
1/4 teaspoon ground cinnamon
1) To make donuts: Heat oven to 350 degrees. Spray 1 doughnut pans well with baking spray. Sift together flour, sugar, baking powder, cinnamon, nutmeg and salt into a large bowl. In a small bowl, whisk together egg, milk, melted butter and vanilla. Stir wet mixture into dry ingredients until just combined. Spoon batter into prepared baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap doughnuts out onto a sheet pan.
2) To make topping: Melt butter in an 8-inch saute pan. Combine sugar, graham cracker crumbs and cinnamon in a small bowl. Dip each doughnut first in butter and then in crumb mixture, either on one side or both sides. Yield: 6 donuts.
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