Any donut recipe you find online will say one big thing: “I should have gotten a donut pan sooner”. I am no different, having a donut pan has change my life in so many ways. First, you can enjoy delicious donuts of whatever flavor you desire without ever leaving your house. This is big. Most importantly, this allows you to bake your donuts, thus allowing you to feel as if it is ~healthier~ (its not). Sur la Table, or as I like to call it, Kitchen Heaven on Earth, has these badboys for the low price of $10.95. They also offer mini donut pans if you’re into that. This is one investment you won’t regret.
I am attending a (very early) Cinco de Mayo-themed party this evening and figured I’d whip up some churro (cinnamon sugar) donuts to bring along. These are so cakey and delicious that it took my roommate and I most of our willpower not to keep them for ourselves. Go grab yourself a donut pan and get crackin’!
- 1 1/4 c flour
- 1 c sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1/4tsp salt
- 3/4 tsp cinnamon
- 1 egg
- 2/3 c buttermilk
- 2 tbs salted butter (melted and browned slightly on stove)
- 1 tsp vanilla
- 1 c sugar
- ½ c brown sugar
- 1/8 c cinnamon
- melted butter
- Preheat oven to 350.
- Combine all dry ingredients in large bowl. Use whisk or fork to stir.
- In separate bowl, combine buttermilk, egg, and extract. Add melted butter. The butter should be melted stovetop and browned slightly for extra flavor.
- Slowly add wet ingredients to dry mixture. Mix until well combined.
- Lightly grease donut pan. Fill pan about halfway, or until batter is about 1 cm below the middle piece for the hole. Do not fill over the hole.
- Bake for 8-10 minutes or until toothpick in center comes out clean.
- Carefully remove from pan and let cool completely.
- Brush donut sides with melted butter and cover in cinnamon sugar mix.