Ah, the Cinnamon-Sugar Donut. My favorite at Starbucks until the day came when they stopped selling them and the world wept. I've since dried my eyes having found this super-easy recipe from Ina Garten. There are a gazillion recipes on Pinterest for these little guys, some using yeast, a stand mixer, and most are FRIED, but not these! You simply mixed all the ingredients together in a bowl, fill your donut pan and bake. Once they've cooled, you dip the tops in butter and coat in a yummy, cinnamon-sugar mix.
See recipe below and enjoy! I've also included where you can find the donut pan, vintage milk bottles and the oh-so-festive red and white straws!
Makes 12 Donuts
- 2 cups all-purpose flower
- 2 teaspoons baking powder
- 1 1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 stick unsalted butter (8 tablespoons)
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Pre-heat oven to 350 degrees and spray your donut pans with cooking spray.
- Combine and sift flour, sugar, baking powder, cinnamon, nutmeg and salt in to large bowl.
- In a small bowl, whisk the egg, milk, 2 tablespoons of melted butter and vanilla extract.
- Combine with the dry ingredients and mix with a spoon or baking spatula.
- Transfer to large freezer bag and cut the corner (or a pastry bag if you've got one!).
- Fill each cavity to 2/3 of the way full. Any more and your donuts will fill in!
- Bake for 17 minutes or until a toothpick comes out clean. Let cool for 5 minutes.
- Give your pans a good tap then turn upside down to get those bad boys out.
- Melt your 1 stick of butter, then dip each donut in the butter, then in the cinnamon-sugar mix.
- Try not to eat all 12 in 1 sitting.
Original recipe from Barefoot Contessa