Wednesday, November 16, 2011

Lesson #46: Pumpkin Spice Cinnamon & Sugar Doughnuts

Last weekend, my mom bought me a doughnut pan (kinda like a cupcake pan, but it's in the shape of doughnuts). I'm a sucker for new baking gadgets, so I had to try it out right away. I didn't have any recipe bookmarked for doughnuts, so I decided to use the recipe off the back of the packaging for the pan. Plus, since these are baked doughnuts, not fried, I thought they are a touch healthier. It turns out that it's a pretty good recipe and a fun baking pan!

The doughnuts are light & fluffy - not at all like the super dense cake doughnuts you buy in the store. The key to the lightness is cake flour, which contains less gluten than regular all-purpose flour. Then, I added pumpkin spice to give these doughnuts a little extra "fall" flavor. They are also made with buttermilk which makes them a bit tangy.  Finally, I dipped the finished doughnuts in butter and rolled them in cinnamon/sugar. DELICIOUS! My afternoon class DEVOURED them in 5 minutes :)

LESSON LEARNED: Homemade doughnuts are amazing!

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