cinnamon donuts

I don't know if it was just something with my batter, but these were super crumbly. Part of it was that I used butter to grease my pan, (and then oil for the next batch), but they just kept sticking to the pan. The oil really made no different than the butter for greasing a pan. Also, when covering the donuts in butter you will not need 1/2 cup butter. I used only a few tablespoons and used a baster to cover them. They did taste really good though. But they were really frustrating--I wouldn't make them again just for the taste for all the pain they caused. Like I said, it could have been something with my batter, (but it seemed right!)

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Cinnamon Donuts
cinnamon and sugaryness. Recipe originally from A Happy Food Dance, who borrowed the recipe from Baker Bettie,
  • 5 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • T O P P I N G
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 teaspoon cinnamon
Preheat oven to 350 degrees. Lightly oil a donut pan. In a medium bowl, combined baking powder, salt and flour. Set aside. In another bowl, add egg, milk and vanilla and beat mixture lightly. Set aside. In the bowl of a stand mixer, cream together the butter and sugar. Add the wet ingredients in two parts, alternating with the dry ingredients and finish by beating until everything in just combined. Transfer the dough to a piping bag or a large ziplock baggie with the tip cut off. Pipe into the donut pan, filling only ½ the way full. Bake for 10-12 minutes, or until a toothpick is inserted and comes out clean. Remove from the oven and transfer to a wire rack allowing to cool just enough to handle. While the donuts are baking melt you butter. In another bowl mix the cinnamon and sugar together for the topping, To cover the donuts, dip each donut in the butter and then roll in the cinnamon and sugar mixture.
Prep time: Cook time: Total time: Yield: 10-12

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