Baked Cinnamon Doughnuts with Vanilla Glaze
I’m writing this as I am catching up on my RHONJ episodes on DVR.
For those of you that are not as bored as I, RHONJ would be the acronym for Real Housewives of New Jersey.
Who would have thought that I would be sucked in by such nonsense. But, ‘tis the truth – I really am a Real Housewives of Wherever JUNKIE! And I can’t WAIT for the Beverly Hills beasts to come back!
Okay.
So as I was watching this tonight, Teresa, one of the New Jersey “housewives” – the one that has a Cookbook out there – while speaking with her publishing team about her cookbook and its recipes, she used the word “ingredientses”. No, not ingredients…it’s ingredientses.
Remember what I just said – she has a COOKBOOK out, yet she doesn’t know how to correctly use the term that describes those things that go into her food.
Lesson learned. Anyone can be anything they desire via Reality TV.
Phewww so glad to get that off my chest. Now onto the doughnuts.
Aren’t they delicious?! I loved these!
It took a few batches before I got it right, but I think these were the winner. Just don’t forget the glaze. That would be a big… no… a huge mistake! The glaze makes the doughnut. No?!?
Baked Cinnamon Doughnuts with Vanilla Glaze
(makes 12 doughnuts)
You will need:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup milk
- 1/2 teaspoon white vinegar
- 1/2 teaspoon pure vanilla extract
- 1 egg
- 4 tablespoons butter, softened
For the Glaze:
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1 cup powdered sugar
Directions:
- Preheat oven to 350.
- In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside.
In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter.
Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
Add the milk mixture into the flour mixture; mix until combined.
Using a large tablespoon, spoon the dough into an ungreased doughnut pan.
Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean.
Remove and immediately invert the pan onto a cooling rack.
While the doughnuts are cooling, begin to work on the glaze.
For the Glaze:
Place all the ingredients in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear.
Set the saucepan over a bowl filled with hot water.
Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put something underneath the rack because some of that glaze will drip off.
Give it a few minutes before you dig in.
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