Don’t you LOVE all the Springtime colors there? We’ve been having some beautiful Spring weather lately. It makes me feel kind of bad when I know there are others still covered in snow. But they’ll have their day when we are roasting in the 105 degree weather this summer, right?
Sidenote #2: Allison posted about those donuts on March 10. Amazon tells me I bought my pan on March 20. I am easily influenced. Behold the power of bloggers.
So although I’ve made baked donuts a lot, I’ve never posted about them here, and I thought it was about time I did! Wendy provided this tasty recipe that made wonderful, cinnamony donuts of perfect consistency. Baked donuts aren’t as dense as the ones you get at Dunkin, but they are still delicious and a great treat – especially with icing and sprinkles. My kids thought they had gone to Breakfast Heaven.
Recipe sourced from The Weekend Gourmet. Wendy's original recipe made six donuts but a ton of icing, so I've doubled the donut recipe for you here. You're going to want to make at least twelve, anyway.
In a mixing bowl, whisk together cake flour, sugar, baking powder, salt, and cinnamon.
Melt butter in a large measuring cup. Add milk and lemon juice to butter and stir. (You can use buttermilk instead of milk & lemon juice if you have it.)
Add milk mixture, vanilla, and eggs to dry ingredients and stir until just combined.
Spoon donut batter into a greased donut pan, filling each cavity 2/3 full.
Bake in preheated oven about 6 minutes, until donuts spring back when you touch them. Let cool 3 minutes or so.
While donuts cool, mix 1/4 cup milk and 1 teaspoon vanilla together in a bowl. Whisk in powdered sugar until the mixture is thick but still pourable (about 3 cups). Whisk in 1/4 teaspoon salt so it won't be so sweet your teeth hurt.
Dip the tops of the donuts into the icing, then place on parchment paper. Sprinkle with desired decorations (sprinkles, sugars, chopped-up jellybeans, whatever!).