Ina’s Cinnamon Baked Doughnuts — Most Popular Pin of the Week
Enjoy cinnamon-sugar indulgence, without the deep fryer.
By:
Nora Horvath
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
Easy to make in a hurry, Ina Garten’s light, fluffy doughnuts are a surprisingly healthy version of the classic coffee-shop treat and are this week’s Most Popular Pin of the Week. Ina bakes the doughnuts instead of frying them, which not only turns out a soft, tender finished product, but also keeps you from having to work with messy hot oil. After the doughnuts come out of the oven, Ina dips them in butter and cinnamon sugar to create the sweet and cinnamon-y glaze you know and love.
For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.
Next Up
10 Breakfast Baking Projects for Any Day of the Week
Treat yourself to homemade scones, baked French toast and much more.
10 Baking Questions We Hear All the Time (That You Won't Like the Answers To)
Do you really need to abide by all these finicky baking rules? Let us give it to you straight.
What Is Cream of Tartar?
The byproduct of winemaking has a myriad of uses in your kitchen, from baking to cleaning coffee stains.
Evaporated Milk vs Condensed Milk: What’s the Difference?
And can they be used interchangeably?
A Comprehensive Guide to Baking at High Altitudes
Did you know you should you use less baking soda at higher altitudes?
6 Next-Level Soft Pretzels That’ll Make You Want to Bake a Batch Right Now
Cheese-stuffed pretzels are only the beginning.
Out of Baking Soda? Here Are the 6 Best Baking Soda Substitutes
You probably have them in your pantry.
What's the Difference Between Glass and Metal Baking Pans?
You’ll want to read this before making your next batch of brownies.
There's a Reason Chefs Don't Make Phyllo Dough from Scratch
And I figured it out the hard way.
Baking Soda vs. Baking Powder: What's the Difference?
Surprise, the model volcano in grade school explains a lot.
