Last fall, I bought doughnut pan with plans to make homemade doughnuts often. I made a few batches and the pan ended up in my oven drawer sitting there all lonely.
Since it’s St. Patrick’s Day, I decided I needed to do something green related for a treat. I decided doughnuts would be a great idea. I could put green sprinkles on them to honor the day. (The boys think St. Paddy’s Day is the best holiday ever. They have been talking about the day for months.) So putting green sprinkles on the doughnuts would be awesome! After making them, I pulled them out of the pan. The Wee One thinks the Leprechaun in our house did it. He also thinks the Leprechaun ate one of the mini doughnut.
I went to King Arthur’s flour for the recipe. This recipe is easy and delicious!!!!!!!!
Baked Cinnamon Doughnuts
Stars of the recipe:
- 1/4 cup (4 tablespoons) butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 to 1 teaspoon ground nutmeg, to taste*
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 & 2/3 cups all purpose flour
- 1 cup milk
Steps:
- Preheat oven to 425 degrees. Grease doughnut pans.
- In a medium-sized mixing bowl, beat the butter, vegetable oil, and sugars until smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and ensuring everything is thoroughly combined.
- Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
- Sprinkle with colored sprinkles.
- Bake the doughnuts for 10 minutes. Remove them from the oven, and wait for 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely, and store airtight. (If using mini doughnuts, bake them for 7 minutes.)
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