I’m tempted to call this SINamon sugar donuts, but alas I will call them cinnamon sugar baked donuts. The recipe is from A Happy Food Dance, check out her blog for the full recipe. I haven’t made any donuts in a while, these are still my favorite, but these give some fierce competition. They have great flavor, are super soft and taste indulgent. They taste similar to cake donut – really crumbly, but not at all dry. JPS says they are the best donuts I’ve made…
The batter for these donuts is much thicker than I am use to working with. She actually suggests piping it through a bag into the donut pan. I didn’t do that because I thought “thats insane, I never do that“.
For the record, its pretty annoying if you don’t. My technique was much less glam – I would equate it to rolling a play-doh worm and connect the worms head and tail in the pan. Yes, told you, not glam. The problem with scooping it straight into the pan is the dough tends to get lumpy looking and then will bake like that, rather than being smooth like a traditional donut.
These were actually pretty fragile as I dunked them in the butter + cinnamon sugar. I had two fully fall apart on me and another threaten too. Be careful as you handle them….or you’ll have to eat all the ugly ones #kitchenrules.
There are few things that I like more than a good donut. I’ve experimented a few times with my donut pan, but these, these were THE best! Most recipes seem to have an at-home powdered sugar glaze. It has a weird taste that I just can’t get over so I’ve been looking for a better (chocolate, duh) solution. These donuts are great because beyond the glaze(s)– is a donut that stands alone with full flavors of nutmeg and cinnamon– one of my brave taste-testers said it reminded her of a starbucks drink (now thats a good donut!)
The recipe comes from Mindi at Moms Need to Know. I’ve added my own comments in the directions, but thank you for the great recipe Mindi! 🙂
I bought Ghirardelli Melting Wafers, and boy are they worth it. Its suggested that you use candy melts, the kind you can get at crafts stores, but who wants to eat anything from Michaels? If you’re going to do chocolate, might as well make them with REAL chocolate. Enter: Ghirardelli.
It is a little challenging to dip these– they are cake donuts (not light yeast donuts) so they have a bit of weight behind them. But I don’t think you’ll be disappointed!
Chocolate Double-Glazed Baked Donuts
Makes twelve donuts
- 2 cups Flour
- 3/4 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp nutmeg
- 1/4 tsp Cinnamon
- 1/2 tsp Salt
- 3/4 cup Milk
- 1/4 tsp Lemon juice or White Vinegar
- 2 beaten Eggs
- 2 tbsp melted Butter
Powdered Sugar Glaze
- 2 cup Powdered Sugar
- 3 tbsp Milk
- 1/4 tsp Vanilla
- 1.5 cups Ghirardelli melting wafers
- Add lemon juice to milk (this is a substitute for buttermilk).
- Preheat oven to 425. Spray Donut pan with non-stick spray
- Combine dry donut ingredients in large bowl.
- Add milk, eggs and butter.
- Stir just until well mixed.
- Fill each ring of the donut pan about 2/3 but make sure it doesn’t top center hole. (The dough is thick so I often use a spoon to make it easier
- Bake about 8 minutes, until fully baked. They should round up a bit
- Let cool then remove from pan and set on cooling rack.
- In a small bowl just big enough to dip donuts, combine glaze ingredients and stir until smooth
- Dip top of donut in glaze.
- Return to cooling rack. (You may want to use a paper towel or wax paper under the rack to pick up any drops)
- Wait a few minutes for the glaze to set.
- Follow directions on the bag of Melting Wafers
- Dip top of donut in chocolate glaze– let cool, and enjoy!
Who knew there was such a thing as lemon thyme? The original recipe I found from here on Heather Cristo’s blog, but I couldn’t find any lemon balm- even at whole foods so I opted to replace it with lemon thyme- close enough right? I bought some lemon just in case I felt like I needed to up the anty of the lemon flavor…thats what I was after, after all. Once I started cutting the thyme it was definitely lemon fragrant, so I didn’t feel like I needed to put anymore in. I basically otherwise followed the recipe, instead baking at 350 for 15 min as my oven needed that extra heat and time. I also didn’t have any cream, so I used a little half and half in the glaze instead- it was fine.
I was excited to use my new donut pan that I bought at Crate and Barrel yesterday and having these pinned for forever, I knew they would be the first thing I made. I am eagerly waiting JPS’ return to see if he likes them as well! They seem to be a hit on instagram so far!