I have no idea why it took me so long to get a doughnut pan, but a few weeks ago I pulled the trigger and impulse bought one
on Amazon (Prime, you make it far too easy). When I came home from school to it waiting on my doorstep, I immediately tore it open, went to the kitchen, and tried this recipe. And it was amazing. Ina, dear, you never fail me!
These doughnuts are crazy easy... like, dangerously easy. You can wake up and be eating doughnuts within half an hour! And they are so dang good, too. I can't wait to try more doughnut recipes, but these will be hard to top.
Ina's Baked Cinnamon Sugar Doughnuts (from Barefoot Contessa Foolproof)
makes 6 donuts
for the doughnuts, you'll need:
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
for the topping, you'll need:
4 tablespoons unsalted butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Spray donut pan with baking spray and set aside.
Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. In another bowl, whisk together the egg, buttermilk, melted butter, and vanilla. Pour into the dry ingredients and stir until just combined.
Transfer the batter into a large plastic bag and cut the corner (or into a piping bag). Pipe the batter into the doughnut pan, about 3/4 full. Bake for 15 minutes, or until a toothpick comes out clean. Let them cool for 5 minutes, then gently pop out the doughnuts onto a wire rack set on top of a rimmed baking sheet.
Whisk the cinnamon and sugar together in a medium bowl. Brush the doughnuts with melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Like most things, these are best served warm and with a hot cup of coffee.