A few months ago, I started pinning donuts recipes obsessively, but I didn’t have a donut pan. I added it to my Christmas list and I am now the proud owner of my very own donut pan! Today I tried it out for the first time by making Baked Cinnamon Donuts. After the first round, I really got the hang of it. I found it easier to spoon the batter into the pan, rather than pouring from a bowl or mixing cup. Also, filling the cups 1/2 full, rather than 3/4 full created more aesthetically pleasing “skinnier” donuts, in my opinion. I created my own glaze, using powered sugar, orange extract and milk. This is definitely a fun project, and I cannot wait to try more donut and glaze flavors.
- 2 cups flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
For the donuts: Preheat the oven to 350 degrees. Use a non-stick spray or butter to coat the donut pan.
Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.
Fill the wells of the doughnut pans a bit 1/2 full with the batter. Bake for 17 minutes or until a toothpick inserted into the wall of a donut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pans) for 5 minutes, then gently invert the donuts onto a cooling rack.
While the doughnuts are cooling, make the glaze: Whisk together powdered sugar, orange extract, vanilla extract, and milk until desired consistency is achieved.
Once the donuts are cool, dip each one into the glaze and place on parchment paper to dry. Sprinkle with desired topping and enjoy!