For $10.95, you too can have your own donut pan. I bought mine from the store with the most pretentious name around, Sur La Table. If I say it wrong, I sound like Mater. If I say it right, I sound drunk. Alas, I just say “That Sur La Taaaabul place.”
While it is not necessary to buy your own colored sugar, you sure can at SLT as well. Be prepared to say goodbye to $6.
The donut pan makes 6 cakes and is complete with a doughnut recipe and topping variations on the back. The half dozen dessert rounds turned out light and spongy, as donuts should.
The only variation I plan to make is the subtraction of the 1/4 teaspoon nutmeg called for. Perhaps cinnamon or vanilla may make for a more pleasing doughnut. I should mention, I am the only person who complained of the nutmeg taste.
- 2 cups cake flour, sifted
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¾ cup buttermilk
- 2 eggs, lightly beaten
- 2 tablespoons butter, melted
- Preheat oven to 425 degrees and spray pan with nonstick spray.
- In large mixing bowl, sift together all of the following: cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup approximately ⅔ full.
- Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish and decorate as desired. I melted butter, brushed the tops of the doughnut with a basting brush and dipped them in sugar.
- If you’d like to try powdered sugar doughnuts, use a large zip top bag and shake the plain doughnuts inside.
And now, the coffee winner! Make that winners! We are going to pretend this is poker and chop the prize! One ten dollar gift card will go to Jody and the other to Jessica! I’ll be emailing you ladies soon. Thanks for playing!