Well it was time to try a new recipe for the donut pan. Today’s Washington Post had this recipe. It was declared edible. As in 1/3 of them are already gone!!
- 2 cups flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 extra large egg, lightly beaten
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 8 tablespoons unsalted butter
- 1/2 cup sugar
- 1/2.teaspoon ground cinnamon
- preheat the oven to 350 degrees. Use a baker’s spray to coat the donut pan.
- sift together the flour, sugar, cinnamon, nutmeg and salt in a mixing bowl.
- Whisk together the egg, milk, melted butter and vanilla extract in a second bowl. Pour the liquid ingredients into the dry ingredients and stir until just blended.
- fill the wells of the donut pan about 3/4 full. Bake 17 minutes or until the donuts are puffed and lightly browned or a toothpick inserted into the wall of the donut comes out clean. Let them cool in the pan for 5 minutes. Invert onto a rimmed baking sheet.
- while the donuts are cooling, make the topping. Whisk the sugar and cinnamon together.
- Brush the tops of the donuts with melted butter and then sprinkle with the cinnamon sugar. Serve warm.
- We filled the pan slightly more than half full. It made 18 donuts.
- There was a LOT of leftover melted butter and cinnamon sugar. I think that you could easily halve it and still have plenty.
- I used a large egg instead of an extra large egg. No problems.
NUTRITION: (Who are we kidding?)
Per serving: 320 calories, 4 g protein, 11 g fat, 7 g saturated fat, 50 mg cholesterol, 180 mg sodium, 35 g sugar.