Thanks to my friend Cherie Burbach, a woman of many many talents, I found out that Real Simple magazine has a recipe online for baked Pumpkin Donuts! I've been wanting to make donuts again ever since I was a kid and Mom and I spent an enjoyable afternoon deep frying a ton-load of plain sugar donuts. The biggest problem (besides the mess and the extra calories) was that they tasted soooo much better when they were still warm. Thus, one on the plate, one down the hatch. Repeat all afternoon!
Yikes!
Baked donuts are (usually? always?) of the cakey variety, which are my favorite anyway. I'm not a big fan of Crispy Cremes...please don't yell at me, they're just not my thing. But this recipe looked promising, and indeed, it was awesome. I plan to use the base of this recipe to try some Apple Cider Donuts and maybe some other cake types.
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| Wilton Donut Pans, 2 of them stacked |
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| They don't turn out perfect like deep fried donuts... the batter is more like muffins |
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| Plop them on a pretty plate... |
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| ...and add the glaze |
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| You can eat them before the glaze hardens if you want, and actually, it's pretty hard not to! |
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