A few months ago I picked up a bagel + /doughnut baking pan on a Target run. I thought it would be fun to make homemade doughnuts and sweet treats with the kids.
A little comfort food was just what we needed last week as temps started to dipped below zero. Yes, I am a registered dietitian, but I love me a delicious doughnut and I’ve eaten more than I’d like to admit in the last year. While I was pregnant with Bash, I had serious doughnut cravings.
I was excited to try a homemade and healthier spin on one of my favorite sweet indulgences. Sloane was happy to be my baking buddy for our first batch and we used Ina Garten’s Cinnamon Baked Doughnuts recipe. Ina is one of my favorite chefs and, on most weeknights, it is likely our dinner is inspired by one of her recipes (which always includes Weeknight Bolognese once a week!)
The spiced flavor of the dough – including cinnamon, nutmeg and vanilla – creates the flavor of an “old fashioned” doughnut. Ina’s recipe includes a butter and cinnamon/sugar topper which was delicious.
For our second batch, we made a few adjustments to the recipe based on what we had on hand and added a flavorful lemony glaze which added just the right amount of tart and fresh flavor – a welcomed hint to warmer days we can only daydream about at this point while we’re housebound for a couple days (The current temperature is -24, but feels like – 50 degrees!).
Baked “Old Fashioned” Doughnuts with Lemon Glaze
(Makes 18-24 doughnuts)
- Baking spray
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 1/4 cups 2% milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 3-4 teaspoons lemon juice (juice from one small lemon)
- 1-2 teaspoons of water (as needed for desired glaze thickness)
- 2 teaspoons of lemon zest
- Preheat the oven to 350 degrees. Liberally spray your doughnut pan (s). (Note: I only have one pan, but would recommend using two at a time)
- Combine dry ingredients in a large bowl (use a sifter if you have one). In a measuring glass, combine wet ingredients. Pour the milk/egg mixture into the dry ingredients bowl. Stir until all ingredients are combined (Similar to muffins, don’t over mix the batter).
- Use a small spoon to fill each doughnut section (about 2-3 tablespoons of batter or about 3/4 full).
- Bake for 15-17 minutes (depending on your oven and batter amount). While the doughnuts are in the oven, prepare the lemon glaze adding lemon juice and water until desired glaze consistency. Remove doughnuts from oven and cool for about 10 minutes. Use a thin plastic spatula (or something that won’t scratch your non-stick pan) to carefully remove each doughnut and place on a cooling rack. Glaze and enjoy warm! Store remaining in an airtight container.
These easy, baked doughnuts are a lighter version than their fried counterparts that deliver on taste! I challenge you to have only one. 🙂 Plus, it’s a fun recipe to involve your little ones especially on these cold, winter days!