Cinnamon donuts

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!!

INGREDIENTS:

DONUTS:

• 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

TOPPING:

• 8 tablespoons unsalted butter
• 1/2 cup sugar
• 1/2.teaspoon ground cinnamon

DIRECTIONS:

1. preheat the oven to 350 degrees. Use a baker’s spray to coat the donut pan.
2. sift together the flour, sugar, cinnamon, nutmeg and salt in a mixing bowl.
3. 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.
4. 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.
5. while the donuts are cooling, make the topping. Whisk the sugar and cinnamon together.
6. Brush the tops of the donuts with melted butter and then sprinkle with the cinnamon sugar. Serve warm.

NOTES:

1. We filled the pan slightly more than half full. It made 18 donuts.
2. There was a LOT of leftover melted butter and cinnamon sugar. I think that you could easily halve it and still have plenty.
3. 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.

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About Deb

Wife, mom, sister, pastor, bereavement counselor, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

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