Monday, October 10, 2011

Cinnamon-Sugar Baked Doughnuts


Growing up in the seventies, one of my favorite breakfasts was Morton's Mini Sugar & Spice Doughnuts.  Who wouldn't love those warm, fluffy, cinnamon sweet little cakes, and going to school with a major sugar overload?  I am not sure at what point or why Morton quit making them.  A little research only showed that I am not the only one with nostalgic longings for them.

Over the last few weeks, I've taken note of various posts about baked cake doughnuts made in non-stick doughnut pans.  While making a quick stop in a kitchen store on Friday, I happened across one.  At $10, I couldn't pass it up.  I had in mind making the Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze posted a week or so ago by Taste and Tell, but B had other ideas. He got impatient waiting for me to finish working and decided to make the recipe on the back of the doughnut pan packaging.  He was a little leery of the glaze used to finish the doughnuts, so I suggested we brush the doughnut tops with butter and then press them into a cinnamon sugar mix. Honestly, I wasn't terribly optimistic -- a novice, relatively unsupervised baker and a recipe from the back of the pan packaging combined with our altitude issues -- so I was surprised and impressed when the doughnuts baked up beautifully and our topping gave the doughnuts a cinnamon-y sweet flavor evocative of those lovely sugar and spice doughnuts I've been missing.  And rather than the uniformly fluffy texture of the processed product, these doughnuts have a more grown-up density.

Cinnamon-Sugar Baked Doughnuts

Ingredients:
  • 3 tablespoons shortening (divided)
  • 2 cups all-purpose flour
  • 3/4 cup sugar plus 3 tablespoons (divided)
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon plus 1 tablespoon (divided)
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
Directions:
  1. Preheat the oven to 325 degrees.
  2. Use 2 tablespoons of the shortening to grease the doughnut pan(s).
  3. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, nutmeg, 1/2 teaspoon cinnamon, and salt.
  4. Stir in the milk, eggs, vanilla, and last tablespoon of shortening.  Beat until well blended.
  5. Fill each of the doughnut molds approximately 3/4 full.
  6. Bake 10-12 minutes or until the doughnuts are light golden and spring back when lightly touched.
  7. While the doughnuts bake, mix together the 3 tablespoons sugar and 1 tablespoon cinnamon on a plate.
  8. Melt the butter.
  9. Remove the pan to a wire rack and let the doughnuts cool slightly.
  10. Remove the doughnuts from the pan.  Brush the tops with butter and press the tops of the doughnuts into the cinnamon and sugar mixture.
Yield: 12 doughnuts
Prep time: 25 minutes
Cook time: 15 minutes


I wish I could say that I only ate one.  I did only eat one, until I ate another.  I am not sure how many B ate, but we did manage to save a couple for his brother.  A quick 20 seconds in the microwave gave the doughnuts just-out-of-the-oven freshness. Happy kids, happy Mom.

3 comments:

Nisha said...

wow fantastic this post for food . nice detail shared and interesting this post.
B&B Brugge

Lynn said...

Thanks! I am trying to get my son to make some more tonight!

Dani said...

These doughnuts look and sound scrumptious! I love the idea of baking them in a pan. Now you have inspired me to hunt down this kind of pan. Oh how I love all things cinnamon!