Good afternoon everyone!
I hope you are all having a wonderful Tuesday so far.
I have been MIA for a week or so! No particular excuse just life has been busy and I haven’t been cooking much unfortunately.
PS. If you’ve noticed I’m using the American spelling for Donuts rather than the Canadian spelling (doughnuts) you’re right, I am! The Canadian spelling really bothers me for some reason.
I don’t like it, okay!
Also it’s like 3 letters longer and I’m lazy.
Since we are making donuts today, let’s also talk donuts! We have a major donut controversy going on up here in Canada. Tim Horton’s has had the monopoly on donuts ever since I can remember. Being a kid I used to love hitting up Tim’s for some timbits or a long john. The donuts were always so fresh and yummy and they were made in store. Fast forward to now and Tim Horton’s has changed, a lot. The donuts aren’t made in house anymore, I believe they fill and dip some of them in store but most of the production happens elsewhere, and the donuts are brought in.
Not only that, but the focus has seemed to switch from coffee and donuts, to trying to sell everything every other fast food chain sells. Snack style wraps, oatmeal, paninis, breakfast sandwiches, smoothies, espresso. Some of them even have a Coldstone ice cream section inside, what? They just seem to have lost their niche. They are trying to keep up with every other fast food chain out there and in my mind they are failing miserably. The food is rushed and the service is rushed. They fumble a bagel together, cream cheese globbed on only about half, and oozing out one side, smushed together lopsidedly, then pour your coffee (if you’re lucky you’ll get what you ordered) and then shove it at you through the drive through window.
I see where they are going with the whole thing, and I also see where they are missing the mark. They are trying to provide the quick stop so you can grab your food and get on the road, but what it ends up being is a frustrating experience where you feel rushed through and I’ve found lately, many times you end up with the wrong order.
Where I work there is a Tim Horton’s and a Starbucks right next to each other and although I know the starbucks will take longer and cost me more, I always choose the latter. Despite sitting in the long line and spending $6 on a coffee, I leave feeling satisfied. I know I got the correct order and I was treated nicely by the staff.
Back to the whole donut thing, a few years back they brought a Krispy Kreme into the area. Being that my Dad is American, we have lots of relatives in the states, and I have been to KK’s more than my share of times. When I found out they were opening one in our area, I was ecstatic! I thought that it was going to go crazy and soon we would have them popping up all over the lower mainland. After a huge opening (talk about hour long lines) the hype died down. They didn’t build any other ones, I guess it just didn’t catch on.
I am sad! We still go to the one location every now and then and I get to enjoy my favorite donut once again! I can eat like 10 or 15 of those babies. In their deep fried glory, I prefer them over baked (obviously.) HOWEVER and this is a big however, I love me some old fashioned cake donuts. Mmmm.
I have been wanting to make baked donuts at home for a long time now and the blogosphere was not helping at all! There are donut recipes popping up all over the place! I finally got a donut pan, I had to order one online because my local search was not going well. I ended up getting them online from Target and I got a regular sized and mini one as well.
I finalllyyyy got them in the mail the other day and got crackin’ right away on some new recipes! This is more of a traditional cake donut and tomorrow I have a recipe for my own creation! So make sure to come back for that.
This recipe has been adapted a bit from the Barefoot Contessa Cookbook “Foolproof Recipes You can Trust” mostly just because I only wanted to make 6 donuts so I didn’t eat 5 on my own, and also because I didn’t have buttermilk so I used my little trick to substitute the buttermilk.
These donuts turned out SO well. They were light and fluffy on the inside but not crumbly at all. Then you have the cinnamon sugar coating which is to die for. Make these for your family and they will try to take them off the board while you”re trying to take photos of them. This actually happened to me.
I really need to start toting a large wooden spoon to yield off potential snackers!
Miss Delish asks:
What is YOUR favorite donut place?
What is your go to donut?
- For the donuts:
- 1 cup flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 tsp kosher salt
- 1/2 cup milk
- 2 tsp white vinegar
- 1 egg
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- Baking spray such as pam
- For the coating:
- 1/4 cup butter, melted
- 1/2 cup white sugar
- 1 tbsp ground cinnamon
Preheat your oven to 350 degrees and spray a regular sized donut pan with baking spray.
In the bowl of your electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
In a large measuring cup add the milk and vinegar and set aside for 5 minutes or so. Add in the egg, melted butter and vanilla extract and mix until well combined.
With the mixer on low, add the wet ingredients to the dry and mix until just combined. Spoon the batter into the donut pan until each one is about 3/4 full.
Bake at 350 for 15-17 minutes until the donuts are lightly golden and spring back when you touch the tops. Leave in the pan to cool for about 3-4 minutes. Then turn out onto wire racks to cool completely.
When the donuts are cooled, mix together the cinnamon and sugar in a shallow dish. Dip both sides of the donut in the butter and let the excess drip off, then dip into the sugar mix, I found it easier to put the donut in the sugar and then spoon it over.