This weekend we stopped in Sendai on our way home from Nikko. If you are a shopper Sendai is paradise, more on that later. While we were wondering through the outdoor mall, I noticed a vendor selling baked donuts. I was intrigued so I began to look for recipes so that I could make my own donuts as soon as we arrived home.
This recipe is quick and easy. You can bake your donut in a this donut pan made by Wilson and available at Sur La Table.
Or if you want, you can make your donuts in a muffin pan, as I did.
For this recipe, courtesy of Mrs. Fields Secrets, you will need:
1 cup sugar
1 large egg
1/4 cup oil (vegetable or canola)
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2 tablespoons butter, melted (for sugared donuts)
1/2 cup super fine sugar
1 tablespoon ground cinnamon
1 cup confectioner’s sugar
1 cup jelly (optional)
Preheat oven to 350 degrees and prepare a muffin tin with non-stick cooking spray. In a large bowl, beat sugar and egg together until creamy and light-colored. Add oil, milk, and vanilla and mix well. In a medium bowl, mix flour, baking powder, salt, and nutmeg. Slowly add flour mixture into egg mixture until well combined. Fill muffin tins 3/4 full and bake for 15-20 minutes, or until a toothpick comes out mostly clean.
These would also work great in miniature muffin tins with a reduced cooking time of 8-10 minutes. Do not overcook! You want a nice, dense, moist cake.
For powdered donuts: While donuts are still warm to the touch, remove from tins and immediately roll the crust with powdered sugar, until it is well coated. Dust the tops with sugar as well.
For sugared donuts: Using a pastry brush, coat each donut with a thin layer of melted butter. Roll each buttered donut in the cinnamon/sugar mixture. Yummy! I hope you enjoy your donuts!
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