Happy Wednesday, darlings!
Over the weekend, I had the best time celebrating Mother’s Day with my amazing mom! In fact, I was able to have a girls night with her on Saturday followed by a lovely Sunday spent together. Since my mom has always done everything in her power to make the smallest moments special, I wanted to make sure that my mom had the best Mother’s Day. I bought her a beautiful Ariel Gordon necklace with my birthstone as well as my sister’s birthstone. (I featured it on my Personalized Gift Ideas for you Mom a few weeks ago)
She is also a huge fan of old-fashioned cake donuts, so I wanted to make them from scratch just for her. I have never made donuts, but I have always wanted to attempt making baked donuts. Most of the recipes I found had various toppings such as chocolate, cinnamon and sugar or sprinkles. I figured I would just need to adapt a recipe in order to make them just right for my mom.
Ina Garten aka The Barefoot Contessa aka a cooking goddess, had a recipe that had wonderful reviews and I made a few changes since I wasn’t able to find the simple cake donut recipe I was searching for. You can find her original recipe here and below you will find the recipe I used. Many reviews said the recipe was too sweet so I cut the amount of sugar used in half. Also, I opted to use 2% milk instead of whole milk. Lastly, I did not add the cinnamon and sugar topping to try and keep them as close to an old-fashioned donut as I could.
To bake the donuts, I used this donut pan.
I thought they were absolutely delicious! On a side note, if you have never had baked donuts don’t be surprised if they taste a bit more like a muffin than a donut. Since they are not fried, they won’t taste like a traditional donut that we all know and love. However, they are still pretty tasty!!
BAKED DONUT RECIPE
Makes 12 Donuts
2 cups flour
3/4 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 2% milk
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
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.
Let them continue to cool on a wire rack.
I hope you enjoy this recipe as much and my mom and I did!
How did you spend your Mother’s Day? I would love to talk to you in the comments below!
Thank you so much for stopping by Every Chic Way!!
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