Is there anything better than a warm, moist, cinnamon-y cake-like donut? My kids would likely say yes. They prefer yeasty, light, risen donuts that have been smothered in ‘chocolate’ glaze that can be found at the chain donut place down the road. Those donuts don’t do it for me. The ‘chocolate’ glaze doesn’t taste anything like chocolate to me – it tastes more like a science experiment gone wrong – artificial, chemically created, chocolate flavor. How my kids can scarf down a dozen and a half, in no time flat, is beyond me. Don’t get me wrong, I love yeasty, fried donuts, but artificial flavorings are a big turn off for me. I am certainly not a health nut, but I do expect that if a food is advertised as tasting a certain way, it should taste real. Is that too much to ask?
Over the years, I have grown fond of cake-like donuts. They are more dense than yeast donuts, so you don’t need to eat six to fill your belly up — two or three will suffice. 😉
About a year ago, I found a donut pan on clearance at Target right after Easter. I hadn’t really thought much about making my own donuts before, but I wasn’t about to pass up such a good sale. I am a woman after all!
Well, I didn’t actually get around to using my donut pan until about a month ago when I decided it had sat in my cupboard, collecting dust, long enough. My first attempt at making donuts produced promising results. Many, many batches later, I finally found the perfect balance of taste and texture. Likely the best part about this donut batter is that it can be made the night before and popped into the fridge until morning. Perfect for those of you who are like me and have trouble navigating the kitchen before your first dose of caffeine has had a chance to kick in. Fluffy, moist, slightly sweet cake-like donuts smothered in rich butter and doused with cinnamon and sugar. Add a freshly brewed latte and breakfast is served!
- 5 tbsp unsalted butter, softened
- ½ c light brown sugar, packed
- 1 egg, room temperature
- ½ c buttermilk, room temperature
- 1½ c all purpose flour
- 2 tsp baking powder
- ½ tsp fine salt
- ¼ tsp nutmeg
- 1¼ tsp vanilla extract
- Preheat oven to 350 degrees.
- Spray donut pan with non-stick cooking spray. Set aside.
- In a small bowl, combine the flour, baking powder, salt, and nutmeg. Set aside.
- In a stand mixer with the paddle attachment, cream together the softened butter and brown sugar until pale and fluffy, about 3 minutes.
- Add the egg and vanilla, beat until combined scraping down the sides of the bowl as needed.
- Add half the flour mixture to the butter mixture. Beat until just combined.
- Add buttermilk and beat until combined.
- Add the second half of the flour mixture. Beat until the flour has been incorporated. Be sure not to over-beat.
- Fill prepared donut pan half-full with batter.
- Bake for 20-25 minutes until golden.
- Allow to cool slightly before removing from the pan.
- If desired, coat with butter, sugar, and cinnamon (recipe follows)
- 1 stick butter, melted
- pinch of salt
- ½ c granulated sugar
- 4 tsp cinnamon
- Melt butter in a heatproof dish.
- Add a pinch of salt.
- In a separate container, combine granulated sugar and cinnamon. Stir to combine
- Dip slightly cooled donuts into the melted butter, either one side or both.
- Transfer the donuts to the cinnamon and sugar dish.
- Turn to coat the donut in cinnamon and sugar.