Baked Nutmeg Cinnamon Donuts Food

BAKED OLD-FASHIONED DONUTS

Steps:

• Preheat oven to 425°F. Spray two 6-cavity doughnut pans with non-stick cooking spray.
• In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
• In a small bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla extract.
• Add the wet ingredients to the dry mixture and gently stir together until just combined.
• Divide the batter into the prepared donut pans, filling almost full.
• Bake for 7-9 minutes or until the tops spring back when lightly pressed.
• In a small bowl, mix together the sugar and cinnamon.
• As soon as the donuts are cooled enough to handle (but still warm), remove from pan and coat in cinnamon-sugar. Set on a wire rack to cool.

CINNAMON SUGAR DONUTS

Steps:

• Batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter, followed by the buttermilk; mix until combined, about 5 seconds.
• Turn the mixer off. Add the dry ingredients: flour, baking soda, baking powder, salt and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until dough is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
• Tape a 12" x 16" sheet of parchment paper to your work surface to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed.) Scrape down the paddle attachment, then turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, all the way to the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
• Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
• Cut donuts: Use two sizes of ring cutters to quickly cut out the donuts. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
• Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, frying about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for the donuts will be about 2½ minutes.)Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
• In a large bowl, combine sugar, light brown sugar, cinnamon, nutmeg, and salt. One by one, toss the hot donuts in the sugar mixture until well coated. Serve immediately. After the donuts are cool, store in an airtight container for up to 24 hours.

BAKED CINNAMON SUGAR DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
• Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
• Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
• Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
• While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

CINNAMON BAKED DOUGHNUTS

Steps:

• 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 8 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, either on one side or both sides.

CINNAMON-SPICED DOUGHNUTS

Steps:

• Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
• In a small bowl, beat the egg with the water.
• In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.
• On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.
• Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.
• Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.
• Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.

BASIC CINNAMON DOUGHNUTS

Steps:

• Put flour in shallow pan, add salt, baking powder, and sugar.
• Rub in butter with fingertips.
• Add the well beaten egg and milk and stir thoroughly.
• Toss on floured board, roll to one-fourth inch in thickness, shape, fry, and drain.
• Mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts.

BAKED CINNAMON DONUTS DOUGHNUTS

Steps:

• Mix all 7 dry ingredients in a medium size bowl.
• In a smaller bowl, beat egg. Mix egg with milk and melted butter. Add vanilla.
• Stir milk mixture into dry ingredients until just combined being careful NOT to overmix. Pour into greased donut baking tin, filling approximately 3/4 full.
• Mix cinnamon into brown sugar and sprinkle over donuts. Drizzle or spoon melted butter over top of each donut.
• Bake in a 350 degree oven for 17 minutes.
• Enjoy!

BAKED CINNAMON DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 1 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 450° for 7-8 minutes or until lightly browned. Brush with butter. In a shallow bowl, combine cinnamon and remaining sugar; roll warm doughnuts in mixture. Serve immediately.