Are you preparing for a big Super Bowl party or just planning a quiet evening at home with your family?
We have a little of both planned since the Super Bowl won’t get over until way past bedtime on a school night.
It’s been interesting to see my boys get excited about the big game and watching various playoff games with their Dad.
They’ve spent weeks talking about this player and that coach and who will probably get into the Super Bowl.
I suppose that’s a father-son thing, but it’s still fun for me to watch them interact with their Dad talking about football while they simultaneously discuss major league baseball (keeping tabs on who’s being traded to what team).
How about something sweet to make for your sports fans?
Today, I’m sharing a recipe for something other than five layer dip, spicy wings or mini meatballs attached to frilly toothpicks.
I love all those things, but how about something for a lazy Saturday morning?
These doughnuts were delicious.
Swirled in melted butter and dipped into cinnamon sugar.
You have to try these.
They are so simple to make. Really.
They’re so easy in fact, that I’m just going to share the recipe and you’ll have fresh cinnamon baked doughnuts on the table in no time.
The recipe was adapted from Barefoot Contessa Foolproof by Ina Garten. A lovely book to own (if you don’t already have it in your collection).
To view the original recipe, click here.
Cinnamon Baked Doughnuts
Baking spray with flour, such as Baker’s Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tbsp unsalted butter, melted
2 tsp pure vanilla extract
For the topping:
6 tbsp unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
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 onto a sheet pan.
For the topping, melt the 6 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, on the browned side.
Yield: 12 donuts