Baked Cinnamon Donuts

This is primarily a cooking blog and I may have completely forgot to tell you about Ina Garden? I think I did. I met her, she said five words to me. Hip Hip! I made Ryan wait in line with me at Williams Sonoma but it was so worth it (for me); Her new book is wonderful!
 Here she is uttering those five words.
 Here she is totally ignoring the fact that we were trying to get a picture with her. Rather, I was trying to get a picture with her.
 Here are the amazing donuts from the book that I made for my R’s birthday breakfast. They pair beautifully with Hot Chocolate.
And… here’s the recipe!
Ina Garden’s Cinnamon Baked Donuts

Ingredients:

For the doughnuts

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract

For the topping

  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
Directions
For the doughnuts: Preheat the oven to 350 degrees. Use a baker’s spray with flour, such as Baker’s Joy, to coat 1 or 2 doughnut pans.
Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.
Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pans) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.
While the doughnuts are cooling, make the topping: Melt the butter in a small saute pan over medium-low heat.
Whisk together the sugar and cinnamon in a medium bowl.
Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.

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