Baked Doughnut Recipe – Yes Please!

Baked Doughnut Recipe – Yes Please!

Let’s face it, doughnuts are good just about anytime. Breakfast, lunch, dinner or for dessert, doughnuts satisfy that primordial sweet-tooth craving from sun up to sun down. The one problem with these delectable goodies is their not-so-slimming caloric content. Fortunately, the Barefoot Contessa Foolproof cookbook has baked doughnut recipe to cut out the greasiness of traditional friend doughnuts all while preserving that finger-licking good taste.

Barefoot Contessa Foolproof Cookbook

One of the perks of working at The Picket Fence is that we work with some ladies who are rather gifted when it comes to baking. Whenever a birthday rolls around, they pull out all the stops and deliver some truly delicious treats. If you can’t seem to find us on the showroom floor or answering phone calls, there’s a good chance that we’re in the back stuffing our faces.

This week we just so happened to have a birthday. To celebrate, one of our talented bakers went for the Cinnamon Baked Doughnut recipe from the Barefoot Contessa Foolproof: Recipes You Can Trust cookbook that we carry in our Sun Valley, Idaho store and put a fun spin on it.

Cinnamon Baked Doughnuts - Barefoot Contessa

Here are the basic ingredients from the Barefoot Contessa Foolproof Cookbook:

Baking spray with flour such as Baker’s Joy

2 cups all-purpose flour

1 1/2 cup sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

Topping ingredients:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

*Optional: 1 cup coconut, 1 cup assorted sprinkles

{Don’t get me wrong, the classic glazed doughnuts are always good but when you throw coconut and sprinkles on top, they’re that much better!}

762A8136Cinnamon Baked Doughnuts - Barefoot Contessa

Directions:

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together the egg, milk, melted butter and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out of the pan onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch sauce pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar (or coconut & sprinkles) on one side or both.

Cinnamon Baked Doughnuts - Barefoot Contessa  Cinnamon Baked Doughnuts - Barefoot Contessa

Now reward yourself with a delicious, reduced calorie doughnut! To grab a copy of this great cookbook, swing on in to our Sun Valley, Idaho location or call visit us online at www.thepicketfence.com

Bon apetite!

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