Hi guys! How was your long weekend? I managed to have another super relaxing weekend with not much on my schedule. Summer time (yes, you heard me right, it’s already summer time in Phoenix since we’re almost 100 degrees!) is always less busy for Mr. Delish & I and we welcome that we open arms. From September to May we’re always on the go and our weekends are always packed with activities and appointments.
I don’t do family portraits sessions during the summer since it’s so hot I try to spare every body from a miserable time. Being outdoors in a 110 degree weather trying to look pretty and fresh for a photo-shoot ain’t gonna happen! This frees my weekends to do whatever I want! More blogging anyone?
We didn’t do a family barbecue for Memorial Day this weekend. Instead, my mother in law made a turkey with all its fixings just like if it was Thanksgiving! God Bless her for all the work she did!! We had that extra turkey since Thanksgiving so it was about time to make space in the freezer. I LOOOVE turkey (even more if it’s served with sweet potatoes casserole) and in my opinion, having it once a year it’s not enough! Who cares if it’s 97 degrees outside? Just turn down the air conditioner for goodness’ sake.
Since we were having a “fall” meal, I made these baked donuts to bring for the gathering and they were a hit! I never had baked doughnuts before and thought they were going to taste just like a plain ol’ muffin. To my surprise, they tasted like the real deal! You know, those fried in lots of oil. Adding the butter and the sugar/cinnamon mix on top is what’s makes them taste like a fried doughnut. Mr. Delish even said that they taste ‘almost’ as good as the amazing mini donuts we had in Pike Place Market in Seattle…. that my friend, tells you that these doughnuts are worth heating up your oven even in hot summer days
- For the dough
- Baking spray
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1¼ cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- For the topping
- 8 tablespoons (1 stick) unsalted butter
- ½ cup sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 350 degrees F. Spray 2 doughnuts pans with the baking spray.
- Into a large bowl, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
- Add the wet mixture into the dry ingredients and mix until just combined.
- Add the batter into the donut baking molds, filling each one about three-quaters full.
- Bake for 15 to 17 minutes, until the donuts and lightly browned.
- Cool for 5 minutes.
- In a small saute pan, melt the butter, removing the white foam from the butter with a spoon as it forms.
- In a small bowl, combine the sugar & cinnamon. Brush each doughnut (not all at once) with the melted butter or dip each doughnut first in the butter and then in the cinnamon sugar, on one or both sides. Your choice