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
- 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
- Preheat the oven to 325 degrees.
- Use 2 tablespoons of the shortening to grease the doughnut pan(s).
- In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, nutmeg, 1/2 teaspoon cinnamon, and salt.
- Stir in the milk, eggs, vanilla, and last tablespoon of shortening. Beat until well blended.
- Fill each of the doughnut molds approximately 3/4 full.
- Bake 10-12 minutes or until the doughnuts are light golden and spring back when lightly touched.
- While the doughnuts bake, mix together the 3 tablespoons sugar and 1 tablespoon cinnamon on a plate.
- Melt the butter.
- Remove the pan to a wire rack and let the doughnuts cool slightly.
- 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.