A Little Sugar, A Little Cinnamon, A Little Happy
I made these.....
Cinnamon-y, sugar-y, donut-y, deliciousness.
If you aren't from YYC, then you might not be familiar with "Those Mini Donuts." Let me shed some light. These are with out question, the driving factor, that makes me return year after year, to a midway packed with games, rides, and more deep fried food choices then you can count. AKA, the Calgary Stampede. You can actually watch these mini carb wonders make there way on an oil filled conveyor belt, destined for there cinnamon-sugar glory. Yum.
So because we are still 2 months away from "the greatest outdoor show on earth," I've decided that this homemade version should tie me over until then.
Now if you'll excuse me, I need to wipe the sugar and cinnamon remnants from my face, and go dust off the old cowboy boots. I'm officially ready for the Stampede. Yahoo!
Ingredients:
doughnuts
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/3 cup sugar
1 egg
4 tsp butter, melted
1 tsp vanilla
1/4 tsp cinnamon
pinch of nutmeg
cinnamon-sugar
Method:
Preheat oven to 325F. Coat doughnut pan with non-stick cooking spray. Set aside.
In a large bowl whisk together flour, baking soda, cinnamon, nutmeg and salt. In small bowl whisk together buttermilk, sugar, butter, egg and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.
Spoon batter into large resealable plastic bag. Cut off corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack for 3 minutes, then carefully turn out on rack.
To make cinnamon sugar mixture: Blend cinnamon and sugar in bowl.
Using a pastry brush, gently brush each side of doughnut with melted butter, then press each side into cinnamon-sugar mixture.
Serve warm.
Yields 6 doughnuts
adapted from my baked chocolate doughnuts
Cinnamon-y, sugar-y, donut-y, deliciousness.
If you aren't from YYC, then you might not be familiar with "Those Mini Donuts." Let me shed some light. These are with out question, the driving factor, that makes me return year after year, to a midway packed with games, rides, and more deep fried food choices then you can count. AKA, the Calgary Stampede. You can actually watch these mini carb wonders make there way on an oil filled conveyor belt, destined for there cinnamon-sugar glory. Yum.
So because we are still 2 months away from "the greatest outdoor show on earth," I've decided that this homemade version should tie me over until then.
Now if you'll excuse me, I need to wipe the sugar and cinnamon remnants from my face, and go dust off the old cowboy boots. I'm officially ready for the Stampede. Yahoo!
Cinnamon Sugar Doughnuts
Ingredients:
doughnuts
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/3 cup sugar
1 egg
4 tsp butter, melted
1 tsp vanilla
1/4 tsp cinnamon
pinch of nutmeg
cinnamon-sugar
2 Tbsp butter, melted
1/2 cup sugar
1/2 Tbsp cinnamon
1/2 cup sugar
1/2 Tbsp cinnamon
Method:
Preheat oven to 325F. Coat doughnut pan with non-stick cooking spray. Set aside.
In a large bowl whisk together flour, baking soda, cinnamon, nutmeg and salt. In small bowl whisk together buttermilk, sugar, butter, egg and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth.
Spoon batter into large resealable plastic bag. Cut off corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack for 3 minutes, then carefully turn out on rack.
To make cinnamon sugar mixture: Blend cinnamon and sugar in bowl.
Using a pastry brush, gently brush each side of doughnut with melted butter, then press each side into cinnamon-sugar mixture.
Serve warm.
Yields 6 doughnuts
adapted from my baked chocolate doughnuts
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