Donna Walsifer
weekend fun
On evenings, when there's nothing to watch on TV, my husband and I will cruise the public broadcasting stations for cooking shows. America's Test Kitchen, Cook's Country and any show with Lidia Bastianich are our favorite. One evening on Cook's Country, one of the chefs was preparing muffin tin donuts. They looked easy and delicious. You didn't fry the donuts, but baked them in the oven. Other than buttermilk, the ingredients are pantry staples.
On Saturday I gave the recipe a whirl. I had all the ingredients in house and whipped up a batch quickly. Once they were out of the oven, I brushed the donuts melted butter and rolled them in cinnamon and sugar. I gave my husband a warm one to try and he loved it. I'm sure you could probably dust them powdered sugar without brushing on butter, or how about a plain or chocolate glaze?
On Saturday I gave the recipe a whirl. I had all the ingredients in house and whipped up a batch quickly. Once they were out of the oven, I brushed the donuts melted butter and rolled them in cinnamon and sugar. I gave my husband a warm one to try and he loved it. I'm sure you could probably dust them powdered sugar without brushing on butter, or how about a plain or chocolate glaze?
Muffin Tin Donuts
Recipe from Cook’s Country
Published June/July 2013
Donna’s Notes: I used Pam Baking Spray with flour. I would suggest preparing half as much coating to avoid leftovers. If you need additional coating, prepare 1/4 of the recipe to complete covering the donuts. I have also melted Lindt 60% Bittersweet Chocolate to coat the donut tops. Feel free to enrobe the entire donut.
Makes 12 Donuts
Ingredients
2-3/4 cup (13-3/4 ounces) all-purpose flour
1 cup (7 ounces) granulated sugar
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs plus 1 egg yolk
Coating
1 cup sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted
Preparation
Recipe from Cook’s Country
Published June/July 2013
Donna’s Notes: I used Pam Baking Spray with flour. I would suggest preparing half as much coating to avoid leftovers. If you need additional coating, prepare 1/4 of the recipe to complete covering the donuts. I have also melted Lindt 60% Bittersweet Chocolate to coat the donut tops. Feel free to enrobe the entire donut.
Makes 12 Donuts
Ingredients
2-3/4 cup (13-3/4 ounces) all-purpose flour
1 cup (7 ounces) granulated sugar
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup buttermilk
8 tablespoons unsalted butter, melted
2 large eggs plus 1 egg yolk
Coating
1 cup sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter, melted
Preparation
- Adjust oven rack to middle position and heat oven to 400°. Spray 12-cup muffin tin with vegetable spray. Whisk flour, sugar, cornstarch, baking powder, salt and nutmeg together in a bowl. Whisk buttermilk, melted butter and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
- Scoop batter into prepared tin. Bake until donuts are lightly browned and toothpick inserted in center comes out clean, 19-22 minutes. Let donuts cool in tin for 5 minutes.
- Whisk sugar and cinnamon together in bowl. Remove donuts from tin. Working with 1 donut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to a wire rack and let cook for 15 minutes. Serve