I'm really starting to love my donut pans. I'd thought I'd be feeling guilty of a purchase and using it only a couple of times, but found this recipe among so many - it was almost hard to sit and make a choice. Although not the healthiest food, this does cut down on the fat with no frying. I'm hooked!
Only note from this experiement was to remember to really coat the pans with spray. They were a little difficult to get out this time, but I was able to coax them. :)
If you like snicker doodle cookies, these will amaze you. light and fluffy, with just a hint of cinnamon in the donut, and the coating just brings it over the top.
Adapted from momadvice.com
2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
3/4 cup milk
2 eggs, lightly beaten
2 Tbsp butter
1 tsp vanilla extract
Cinnamon & Sugar Topping: 1/4 cup of butter, melted
1/3 cup of sugar
1 tsp cinnamon powder
Preheat your oven to 400 degrees.
Whisk together the cake flour, sugar, cinnamon, baking powder and salt into a large bowl.
Pour in the milk, eggs, butter and vanilla extract.
Gently mix the ingredients together. Be careful not to over-mix the batter.
Lightly grease a doughnut pan with non-stick cooking spray.
Carefully spoon the batter into the doughnut pan, filling each one halfway (you should get twelve donuts total)
Bake the doughnuts at 400 F for eight minutes. The donuts will remain light in color, but should spring back when pressed.
Allow to cool for five minutes.
Unmold each donut gently and lightly brush each with the 4 tablespoons of melted butter.
Dunk in a bowl with the sugar and cinnamon mixed in.
Shake off excess sugar and serve!