{recipe} baked donuts

Happy New Year!  I still haven't caught up on my Christmas Countdown Mini, but really enjoyed a lot of time with family over the holidays.  Lately I've been taking a little time to relax before starting up my projects, so you'll be seeing more crafty goodness here soon : ) 

Today however, started out with Ryan waking me up, and reminding me that I had promised to make donuts this morning.  I promptly popped out of bed (a rarity for me) and baked these yummy treats first thing.  The last two evening's I've been watching the Barefoot Contessa, and was inspired to try THIS recipe of hers with a few minor alterations.

Cinnamon Sugar Baked Donuts

Makes 12 to 14 donuts

Ingredients:

Baking spray ( I used Pam)

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon sea salt

1 large egg, lightly beaten

1 1/4 cups half and half

3 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

For the topping:

10 tablespoons unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

Directions:

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, half and half, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.  I used my mixer.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 15-17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 10 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar.  I only dipped one side, and left the other plain.

*For gluten free I made the following changes.  Instead of all purpose flour, I used white rice flour, and instead of 1 large egg I used two.  This meant that the gluten free version made 16 donuts.

*A side note:  I thought these donuts where great, but a little too sugary for me....next time I will try a little less sugar.  Also, Ryan really enjoyed the gluten free, even though I made both, so he said next time I only need to make the gluten free version which is great!

In addition to enjoying these delicious donuts, we've also been LOVING the sweet aroma to these fresh freesia's from Trader Joe's!  The new year is lookin' good.  XO