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
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 egg, beaten
- 1 1/4 cup 2% milk
- 2 Tablespoons unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar
- 3-4 teaspoons fresh lemon juice
- 1-2 teaspoons water
- 1 Tablespoon lemon zest (optional)
- Preheat oven to 350°. Liberally spray your doughnut pans.
- Combine dry ingredients in a large bowl. In a measuring glass, combine wet ingredients.
- Pour the milk/egg mixture into the dry ingredients bowl. Stir until all ingredients are combined (do not overmix).
- Use a small spoon to fill each doughnut section (about 2-3 Tablespoons of batter or about 3/4 full).
- Bake for about 15-17 minutes. While doughnuts are in the oven, prepare the lemon glaze adding lemon juice and water until desired consistency. Add lemon zest, if desired.
- Remove doughnuts from oven and let cool for about 5-10 minutes. Use a small plastic spatula to carefully remove doughnuts. Glaze and let sit for a few minutes. Recipe will make about 18-24 doughnuts.
- Enjoy warm or store extras in an airtight container for a few days.
You can easily change up this recipe to create different flavors or sizes. Here are just a few ideas!
- Replace the lemon juice with orange or lime juice for a different citrus glaze flavor.
- Use a mini muffin mold to create doughnut “holes.” Bake at the same temperate for about 8-10 minutes. Top with colorful sprinkles.
- Toss dehydrated strawberries (after a quick chop) into the batter and/or the glaze for a pink-infused berry version.
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!
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