Homemade Baked Donuts

Christmas morning - Donuts and bacon on the menu!



I got to finally visit a Sur la Tabe store recently (have shopped in the catalog for many years) and bought a donut pan. It's by Wilton and it's a little darker than I like for my over (more chance of overbrowning), but it's been great fun. the picture shows the darker donuts are actually the underside - need to figure that out - probably the dark pan.

I had initially bought the "gourmet" donut mix with at the store just to try it out and it turned out lovely but dense donuts. Since I have played with my own mix of it and like mine even more as they are lighter in texture. I almost can't screw it up unlike other types of baked goods. I know this year cake pop makers are all the rage, but I like donuts!

The recipe reminds me of muffin ones and people (like my kids and husband) seem to just love the donut shape even though it is not the usual deep fried ones from the store. I have always been a fan of the cake donut, esp blueberry and cinnamon ones.

Oven 400
1 donut pan
1/3 stick butter, melted + 1 pat melted in a small dish
pastry brush
1 egg
1 cup prepared baking mix (Bisquick/ Jiffy)
1/3 cup sugar
3/4 cup milk
1 t cinnamon + 2T sugar

1. Whisk egg in bowl
2. Add melted butter, sugar, mix
3. Add baking mix and milk on top and mix
4. Pour into pan and bake 11-12 minutes (golden brown)
5. Brush with melted butter and dip both sides in cinnamon sugar mix

Makes about 9 donuts

For blueberry lemon - add 1/2 cup blueberries and squeeze 1 wedge lemon