Happy St. Patrick’s Day! Okay, so I’m going to begin this by saying that I’m sorry for the abundance of photos. But, I mean, if you were me, you would have done the same thing. Doughnuts and sprinkles? That equals lots of photos. Anything with sprinkles equals lots and lots of photos.
I have been wanting to make these for awhile, but I kept putting off buying a doughnut pan because I didn’t know if it’d be worth it and almost as important, I didn’t want to drive down to South Charlotte to get one. So lazy. So, one day while browsing Amazon for movies (have I mentioned I have a massive DVD collection?), I randomly typed in doughnut pan and ta-da! There it was. Cheaper than at Bed Bath and Beyond. So I was sold & two days later this doughnut pan was in my possession.
Besides the equipment needed for this recipe, everything else are items that you most likely have in your pantry right now. Milk, flour, sugar, some eggs…nothing fancy here! This makes whipping up a batch of doughnuts so simple and easy to do on short notice.
For 7 dollars and some change, this doughnut pan was definitely worth every penny. I will make a disclaimer by saying that they are more cake-like in consistency – they aren’t your light, airy Krispy Kremes, but they taste delicious anyway.
These doughnuts are full of cinnamon-sugary goodness and practically melt in your mouth. My whole house smelled like a doughnut shop while baking these, and I’m not complaining about that at all!
Adapted from Allrecipes
3 cups of flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1/2 cup butter, melted & cooled completely
For the glaze:
2 cups powdered sugar
3/4 tsp vanilla
1/4 cup milk
Preheat your oven to 350 degrees and grease your doughnut pan well. In a large bowl, mix together the flour, cinnamon, nutmeg, sugar, baking powder, and salt; set aside. In another bowl, mix together the milk, eggs, vanilla and melted butter (making sure it’s cooled so you don’t scramble the eggs!). Pour the wet ingredients into the dry ingredients and mix thoroughly. Place the batter into a ziplock bag and snip off the corner to pipe the doughnuts into the pan (makes it so much easier).
Bake for 12-15 minutes, or until edges are brown. Invert onto a wire rack and cool completely before glazing.
For the glaze, mix together the powdered sugar, vanilla, and milk in a saucepan over medium-low heat. Continue to whisk until glaze has been warmed through and there are no lumps. Working with one doughnut at a time, dip into the glaze, letting some of the excess drip off and place back onto the wire rack and finish with sprinkles, if using. Continue with the other doughnuts. The glaze will set up fast, so definitely do the sprinkles right after you take them out of the glaze. Serve immediately. You can keep these doughnuts in an air tight container for up to 2 days…if you don’t eat all of them before then.