Wednesday, 23 April 2014

Baked Sugar n' Spice Doughnuts

Not my Grammie's doughnuts but they do fill in quite well, and the spice taste really brings me back to being a kid.

Sugar n' Spice Doughnuts


2 Cups Flour
1 1/2 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon salt
1 egg beaten
1 1/4-1 2/3 Cups Buttermilk, or Milk
2 Tablespoons Vegetable Oil
1 Teaspoon Vanilla extract
* or 1 Vanilla bean, seeds scraped from the insides

4 Tablespoons butter, melted
1/2 Cup sugar
1 Teaspoon nutmeg
1 Vanilla bean, seeds scraped from the insides

Cooking Spray

Special Tools:

Doughnut pan, or a mini-tart pan. Doughnut pan will obviously make doughnuts, and a mini-tart pan can be used to make knock off baked Timbits/ Doughnut holes/Robin's Eggs' etc.


Preheat oven to 350°F

In a medium bowl gently whisk the egg, add the buttermilk (starting with only 1 1/4 cup), vegetable oil, vanilla bean extract and seeds if using them. Whisk to mix.

In a large bowl sift together the flour, sugar, cinnamon, nutmeg, salt, and baking powder. 

Add the wet ingredients to the dry ingredients. Stir until just evenly combined. If batter is too thick add more buttermilk just a little bit at a time. Should be like a slightly thick cake batter.

Lightly spray doughnut pan with cooking spray, fill each mould 3/4 full with batter. Bake for 15-17 minutes. Let stand in hot pan another 5 minutes. Carefully remove doughnuts from pan to cooling rack.

Melt the 4 tablespoons of butter in a small bowl.

Combine the 1/2 cup sugar with the nutmeg and vanilla bean seeds.

Dip tops of baked doughnuts into butter, then into sugar. Return to rack. 

Doughnuts are now ready.



You could also make a different flavor combination for the sugar topping by omitting the vanilla bean innards, and switching instead for some grated lemon rind, lime rind, orange rind, or even some grated fresh ginger root.

Other Places:

Something else?

Banana Bread

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