Cinnamon Baked Doughnuts

Total Time:
35 min
Prep:
15 min
Inactive:
5 min
Cook:
15 min

Yield:
12 doughnuts
Level:
Easy

NUTRITION INFO
Ingredients
  • Baking spray with flour, such as Baker's Joy
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • For the topping:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.


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4.1 78
Usually I love Ina Garten's recipes, but this one did not do it for me.  The only thing "doughnutty" about this recipe is the shape.  Dipping the "doughnuts" in butter was way too much even for a butter lover like me.  My "doughnuts" look just like Ina's picture of them.  They look good, but actually are pretty bad. item not reviewed by moderator and published
<p>These were very good, especially considering they were less-bad for us. It was a good weekday birthday treat, fun to do with my kids, who thought they were awesome. </p><p>I made the batter per her instructions but omitted the cinnamon and nutmeg.  Split the batter in half, added cinnamon and nutmeg to half and mini chocolate chips to the other half.  The batch made an even 18 doughnuts. </p><p>Of the cinnamon variety, I made 5 exactly as instructed and 4 dipped straight into sugar (no butter pre-dip).  The sugar definitely stuck to the butter dipped ones better, but I don't think they tasted any different.  My family couldn't tell the difference. I did only need 1T butter for 5 doughnuts.</p><p>For the chocolate chip variety, I made a basic powdered sugar/milk/vanilla glaze and dipped each doughnut in (like the butter step) and added sprinkles.  These were remarkably good.</p><p><br /></p><p>I would definitely recommend, will make them again and will continue to experiment with the flavor varieties.  This was fun for us, inexpensive, made with staples we always have on-hand, and awesome I didn't have to go get doughnuts in negative degree weather - but I would not say this is an exact substitute for a professionally made and fried doughnut. This is, however, very good and I felt better feeding them to my kids.</p> item not reviewed by moderator and published
I made these doughnuts for Valentine's Day and they were delicious! They've even reheated great the last two mornings. I highly recommend this very simple and tasty recipe. item not reviewed by moderator and published
Very moist and tasty! I had some buttermilk I needed to use up, so I subbed that for the whole milk, but I didn't change anything else. I did have to add an additional 1/4 cup of buttermilk because my batter was super thick, I'm not sure if that altered the results, but I was very happy with how they turned out. Tip for filling your donut pan: put your batter into a zip lock bag, cut one corner, and pipe into the donut cups! Thank you, Ina, for sharing this super simple recipe! item not reviewed by moderator and published
This is a great recipe! I followed it as written, the nutmeg is a personal preference. If you don't care to much for it leave it out. I will make these for the day after Thanksgiving without the nutmeg :). Thanks Ina &lt;3 item not reviewed by moderator and published
I saw Ina make these , got the pans on Amazon, and two days later made them for friends. They loved them, we all did. Great recipe. Had the kids over for dinner and about 8pm that night, decided to make them again. Quick and easy and more doughnut love in the house! I tried some pumpkin spice and powdered sugar for the toppings as well. Next I'll try a glaze and sprinkles for Christmas. I knew these would be a hit! Thank you Ina! item not reviewed by moderator and published
So so easy!! I bought a couple of doughnut pans ages ago and they have been kicking around in the cupboard. Not any more! Baked doughnuts are so easy to make! I dropped the sugar down to 1/3 cup for the batter, which was fine. I also didn't dredge them in melted butter afterwards, just took them from the warm pan and sprinkled sugar/cinnamon mix on them. Perfect. Will definitely make these again. Thank you Ina! item not reviewed by moderator and published
Yum! My 4-year old nephew loves to make donuts at my house so today we tried Ina’s recipe instead of the one that came with my mini-donut pan. Bonus – I didn’t have to use a mixer and these tasted even better  I also put the batter into my pancake pencil to perfectly fill each donut and baked the mini-donuts for 8 minutes. Perfection. item not reviewed by moderator and published
didn't like at all. like eating a piece of cake, and way to sweet even without the coating. item not reviewed by moderator and published
This was great. I did not have a donut pan, and made using a mini muffin pan . I do not plan to change anything about this recipe the next time I make it. I loved how the sugar crystallized a little bit on the outside of the donut. So much better than the cake donuts usually purchased at a shop. item not reviewed by moderator and published
very very sweet.. other than that baked longer on rack to crisp the outside, good but will use less sugar to flour ratio item not reviewed by moderator and published
I loved the end result. I didn't have whole milk so I used that dry cultured buttermilk powder that is reconstituted with water and as usual, it worked great. I made mini donuts and found the sugar mixed with cinnamon texture too coarse so I used confectioners sugar mixed with cinnamon and a pinch of kosher salt and it was great. Two more small changes, I baked the donuts using a nonstick pan and small amount of melted butter. I didn't need to dip them in butter after baking to get the confectioners sugar and cinnamon to stick. An added bonus was discovering that by baking them in butter, I didn't have to wash and dry the pan between batches because they came out clean. I filled the wells with a scant tablespoon of batter, baked for 10 minutes at 350 then cooled in the pan for 2 minutes. Thank you Ina for a great batter recipe!! item not reviewed by moderator and published
Another fantastic recipe from Ina! I used a Wilton pan and got 17 doughnuts filling them 3/4 full. Don't overfill or the hole will close up. Wipe off any batter that drips on the center as you fill them. Mine baked for 15 minutes. I dipped them only once in the butter and cinnamon sugar, no need to do both sides. Excellent! Will make these again and again, super easy and delicious. Light texture and yummy flavor. item not reviewed by moderator and published
These donuts were so easy to make and delicious!! We will make this recipe again and again. The only thing wrong with it, is I may eat too many donuts!!! Watch the video if you need extra help with the instructions. item not reviewed by moderator and published
These are fantastic! I don't have a doughnut pan so I put them in muffin tins and baked them for 20 minutes. I also grated fresh nutmeg in, instead of the powdered nutmeg. These are just wonderful! Oh, and I used SALTED butter for the topping-it was perfect to balance all of the sugar between the topping and the batter itself. item not reviewed by moderator and published
These were fantastic. I will cut the sugar out by 1/2 cup the next time as we are watching our sugar item not reviewed by moderator and published
This recipe is GREAT. Don't blame overfilling a pan or adding too much sugar for your taste on a recipe. Kids love to make this with help! GREAT recipe love it. item not reviewed by moderator and published
So-so. Probably will not make again. Too much batter in the pan and the donut hole closed. Not enough and they looked like little hard pucks with a hole in them. item not reviewed by moderator and published
Much, much too sweet as written -- even without a roll in the sugar/cinnamon. I'll make them again but will cut the sugar by at least half. I used buttermilk instead of whole and the texture was great. They're not the texture of a "real" cake donut but for something lower fat -- as these ended up being, after using lowfat buttermilk and only brushing w/ butter -- they were satisfying and not at all leaden. item not reviewed by moderator and published
These donuts are the BEST! My 6 year old niece couldn't get enough of them! She hates cake but loved these donuts. DEFINITELY MAKE THEM AGAIN. SO SIMPLE AND QUICK! item not reviewed by moderator and published
I was inspired to try these based on how simple the recipe looked. I'm not even a donut person, but these are absolutely delicious. Nice and moist and full of flavor- would be perfect in the morning with coffee! Tastes kind of like a mix between a churro and french toast. item not reviewed by moderator and published
Followed the dough recipe exactly. We all Loved them! The only thing I did differently was the topping. I didn't use any butter or sugar, I just sprinkled the tops with lots of cinnamon (we Love cinnamon in our house) and they were PERFECT! item not reviewed by moderator and published
Delicious! We made it and having one while typing this. It'll be a staple in my kitchen now! item not reviewed by moderator and published
Preparation in pan not at all clear item not reviewed by moderator and published
I followed the recipe exactly, the 17 minutes is too long, they weren't soft after a few minutes. I also put a glaze on the doughnut, much better than cinnamon &amp; sugar. I would not make this recipe again. item not reviewed by moderator and published
I have made these twice now and in muffin tins (regular size). They were a big hit at work...I have donut pans on order but till I get them I will continue making them in muffin tins. Want to try filling them with raspberry jam or lemon curd. At any rate...this is ANOTHER FABULOUS recipe by Ina. Oh...instead of dipping the donut/muffins in the melted butter I brushed the butter on the second batch and was able to cut the butter amount in half and they were just as good. I've also tried dusting them with icing sugar but it doesn't stick and melts into the muffin if brushed with butter first. Any suggestions? item not reviewed by moderator and published
OMG! These were fantastic. item not reviewed by moderator and published
Made these exactly as the recipe states and they were awesome!!!!! item not reviewed by moderator and published
I am a huge Ina fan but these were just ok. I followed the recipe to the letter. item not reviewed by moderator and published
I only got 10 donuts. I saw her make this and my batter was loose, like hers. I weigh my flour and used 8 1/2 ozs of flour for 2 cups. The lined 'ridges' in the shape of donut annoyed me, altho' she had them on hers too. Then on the back of my doughnut pan was a recipe exactly like Ina's. This time I added more flour per cup, about 9 to 10 ozs total for 2 cups. The batter was thicker and I could pipe it into pan and it looked like round sausages and baked perfectly round and no ridges. It was a perfect looking donut. I would advise weighing flour if you want your donuts to look round on top and bottom and no 'line.' I also would fill it up only 2/3 full...3/4 full it closes up and you see no hole in the donut on the bottom. Aesthetic perhaps, but still satisfying when it comes out nice. I would also cut back on the cinnamon, it is overpowering and that's all you can taste. item not reviewed by moderator and published
I love Ina and do come to your site often to get her recipes, but I also cannot print them. There is not a print icon anywhere on the page. item not reviewed by moderator and published
I gave a negative review about the web site and was advised that they could not post it. When you attempt to print a recipe, you get a long explanation about each ingredient. It makes your printed recipe somewhat messy and difficult to read. I fount that you can copy it to Word and print it. item not reviewed by moderator and published
Ina's recipes are awesome. I follow most of her recipes to make for Coffee Time at our Church. item not reviewed by moderator and published
Ray25 I agree with Paula0313. Your new website is very confusing. Not at all user friendly. Your previous site was much better. item not reviewed by moderator and published
Great recipe!! Followed your directions to a tee and they came out perfect. Ina, thank you!! Too bad that some sight-challenged folks felt the need to give Ina's recipe one star based upon the fact that they could not see the BIG RED "PRINT" PRINTER ICON on the LEFT SIDE MARGIN of the page. item not reviewed by moderator and published
Print icon is on the left and directly below the photo. item not reviewed by moderator and published
What's with this new website? I can't find a print icon. It is not user friendly like the last site. Why did you change? It wasn't broken. item not reviewed by moderator and published
TELL ME HOW TO PRINT RECIPE item not reviewed by moderator and published
Received a doughnut pan as a gift a while back but never used...until now! These doughnuts are easy to prepare, came out soft and moist and tasted delicious. Best part-not fried. Baked in convection oven at 350 degrees for 16 minutes and they popped out of the pan just like Ina's did on the episode. Will make again for the next family brunch. Thanks Ina!! item not reviewed by moderator and published
As this episode was airing, I was online with Amazon ordering a doughnut pan. They are to die for!!! I did not think the texture was dense at all. I dipped half in the cinnamon/sugar coating as Ina did and the half in melted chocolate. The nutmeg flavor really comes out. Both were very yummy and I can see making these and serving them for breakfast with friends or family. Thanks you, Ina for another fabulous recipe!! item not reviewed by moderator and published
it would be nice if i could print the recipe item not reviewed by moderator and published
It amazes me how anyone can only give a 3 star rating when they have completely changed the recipe and then complain the donuts had a bad aftertaste....duh....you usd coconut oil and other stuff....if you're going to reveiw a recipe make it exactly like the recipe says and then on your own time make changes. item not reviewed by moderator and published
I saw someone used a mini muffin pan. I at the moment do not have a doughnut pan. What are your thoughts on using a cupcake pan. Did anyone ever try it that way? No hole but should still be good right? What are your thoughts?? item not reviewed by moderator and published
These are delicious if you follow the recipe. Why do people change the recipe to suit their taste and then rate the recipe as no good. The recipe is suppose to be rated as it is written. If the people changing the recipe were so good, they would have their own show on Food Network. Try the recipe, if you don't like it then rate it. Someone wrote that there was an after taste. Certainly there was they changed it completely, using coconut oil, and so many different items I forgot what they used. I loved this just the way it is written. item not reviewed by moderator and published
Made half a batch using mini-donut pan baked for 13mins. Very good. A bit denser than I would have liked but that is maybe due to having more liquid (used 1 whole egg). Maybe will lessen the milk to 2/3 next time. I will definitely make this again. item not reviewed by moderator and published
in my opinion, this is a good muffin recipe than a doughnut item not reviewed by moderator and published
Love these! I add extra cinnamon (Williams &amp; Sonoma ) and make extra topping so we can dunk both sides of doughnuts in melted butter and cinn/sug topping. item not reviewed by moderator and published
Awesome!! But what else do you expect from Ina? I received 2 baked doughnut pans for Christmas because my partner and I saw the Barefoot Contessa segment about these doughnuts and we both thought they looked amazing. Like other reviewers I too was able to make more doughnuts than the recipe suggested (18 in total) and I coated some of them with a vanilla glaze instead of the cinnamon sugar. For the rest I omitted the butter in the final step because it seemed to make the cinnamon sugar dissolve. New favorite at our house! item not reviewed by moderator and published
Easy and delicious! Recipe made more than 12 doughnuts. item not reviewed by moderator and published
I made these, but I used a mini muffin tin and called them doughnut holes. They were wonderful!! item not reviewed by moderator and published
I made these doughnuts exactly as written, and they turned out wonderful. They were baked at 350 degrees for 17 minutes which was just right. They turned out slightly crusty on the outside, and moist and tender on the inside My doughnut pans were filled a little more than 3/4 full and I got 13 doughnuts out of this recipe. I drizzled half of them with a vanilla glaze, and the other half were dipped in the sugar/cinnamon mixture. I didn't need to dip them in butter as the sugar/cinnamon mixture stuck to them without it. These came out so great, I will stick with this recipe for baked doughnuts. item not reviewed by moderator and published
This recipe came out just as the other reviewers stated with just 2 additional comments. I only baked for 15 min (video says) not 17 like the recipe and the batter made 7 additional doughnuts. Important NOT to fill more than 3/4 full.Tastes just like a french toast doughnut. Very easy recipe. I wonder if you could freeze them??? Very good. item not reviewed by moderator and published
OMG! I dont' know what the other reviewers were talking about but I followed this recipe to the letter and my first baked donuts ever, came out Awesome. My husband could not stop eating them. And we had them again Sunday morning for breakfast. Each time I make one of your recipes you nail them. Thank You Ina!!!! item not reviewed by moderator and published
These were pretty good. item not reviewed by moderator and published
These were pretty gooood. I substituted sugar with Maple syrup ( they were for breakfast and coconut oil for butter. I greased it with a bit of a cocnut oil and flour mixture. I then sprinkled cinnamon on the greased pan. I poured the batter, then sprinkled more cinnamon on top. I cooked them for 13 minutes @ 375, I then took them hot out of the oven and rolled then in confectioner&amp;#39;s sugar. (the result: pretty tasty! They had a slightly bad aftertaste though. item not reviewed by moderator and published
Delicious! My family loved them. item not reviewed by moderator and published
I just made the Cinnamon Baked Doughnuts, and they were simply delicious. I used a mini bunt cake pan, and they turned out amazing. I did change a few things, because the idea of dipping them in butter, didn&amp;#39;t appeal to me. I sprayed the pan, but sprinkled some cinnamon/sugar mixture in the pan first, then poured the patter inside. Baked them for about 14 minutes, at 375, instead of 350, at about the 10 minute mark, I sprinkled the tops with the sugar mixture and finished them. This way I had the sugar crunch, but not all that butter. Very good, and my 4 year old daughter, even helped. Thanks Ina, your one of the best. item not reviewed by moderator and published
These donuts rock! A friend of mine who is nearly 60 says that they are the best cake donuts he has ever had in his life. For me the recipe made 18 full size donuts not 12, and I baked them for 10 minutes and they were perfect. Then I doubled the butter(half salted half unsalted /cinnamon/sugar amounts so that I could coat them on both sides. The next batch came out even better when I substituted buttermilk for the regular milk. Next I will be trying them with glaze which will eliminate all the butter used in the dipping. This recipe is a lifetime &amp;#34;keeper&amp;#34; for sure! item not reviewed by moderator and published
I make these when the grandchildren come. Half a batch is just enough. They are quick and tasty, the kids love them ... how perfect is that? item not reviewed by moderator and published
These are super easy to make and very delicious. They remind me of a moist cinnamon bundt cake. The kids 9 &amp; 12 love them! I love that they are baked instead of fried. item not reviewed by moderator and published
I just made these and I thought they were unbelieveable. I own a mini doughnut maker and it was just perfect to make little ones so I could have a couple and be done. The cinnamon taste is great. I put a pinch of nutmeg in, not a lot from what other reviews were saying. I&amp;#39;m definitely putting this recipe in my recipe book! Thanks Ina! item not reviewed by moderator and published
I used a 12-mold mini bundt cake pan and baked it for 14 minutes. It came out perfect! So moist and good! item not reviewed by moderator and published
We love this recipe because it&amp;#39;s an excellent recipe. The only change I made was to omit the nutmeg and add 1/2 tsp more of the cinnamon. The secret to the best donuts is: 1. DO NOT over mix this batter 2. DO NOT over bake - the tops will not be browned at all! I bake mine in a regular size (six count donut pan for 13 minutes. (Recipe calls for 17 mins. That is to much for my convection oven. Test the donuts with a toothpick at 13-14 mins, otherwise you&amp;#39;ll have dry, dense and tight donuts. 3. Fill the donut molds to just below full - I found the taller the donut the more moist and light the donuts will be. I double dip mine in the cinnamon/sugar mixture. After the initial dip in the melted butter and cinnamon/sugar, I go back and toss them a second time in the leftover sugar/cinnamon only. No need to throw that away. I have perfected this recipe now and could make them blindfolded. item not reviewed by moderator and published
This recipe was extremely simple, fast, cheap with easily available ingredients, taste was wonderful, everyone loved it. Soft and delicious- my sister said it tastes like a professional made it. Will certainly make this again. Thanks Ina. item not reviewed by moderator and published
I read the reviews and determined I should be careful not to over mix the batter or overcook the donuts to try to avoid toughness and density. Gluten is formed when you mix liquid with flour, and the more you mix the tougher it gets. Barely mix it like when making corn bread or muffins and you will get great results. I used crisco to grease my pans the way my mother always taught me, and i took them out when they sprung back but were not really brown. the bottoms were brown and I glazed the softer side. DELICIOUS and perfect and I tried small, regular and muffin pans, it all worked great. item not reviewed by moderator and published
I am probably the biggest Ina Garten fan out there. I love both her and Jeffrey but I have to say that this recipe was not good! I ordered by doughnut pans from Amazon, followed the instructions to the letter and just could not eat them. They were too terribly dense for human consumption. Sorry Ina. Still love you though!! item not reviewed by moderator and published
I normally enjoy all of her recipes but this one was a total waste. donuts are too dense with little taste. i suppose if you don't have any taste buds you may enjoy these but seriously folks look for another doughnut recipe. the one up side...i now have a doughnut pan! item not reviewed by moderator and published
If I could give these ten stars, I would! NOTHING, I repeat NOTHING, needs to be changed with this recipe. if you follow the recipe to the letter, you will be rewarded with a light and delicious doughnut you will enjoy. Enjoy. item not reviewed by moderator and published
They were very good and very flavorful. Thanks Ina item not reviewed by moderator and published
I found the doughnut itself to be dense and a little rubbery. The sugar cinnamon topping helped. The kids ate them but I did not get the reactions I was hoping for. item not reviewed by moderator and published
Bought my doughnut pans yesterday &amp; just finished making a batch. These are very good, just a little too much nutmeg for my taste. I have tasted this recipe before but it was called "Donut Muffins" &amp; was made in mini muffin pans. Ina's recipe is a little easier. Much easier to fill the doughnut pan than it is to fill the mini muffin pan :o next will try with icing item not reviewed by moderator and published
Made these last night after watching the show! Amazing and a great alternative to the fatty ones! Was at a store and found the donut pan for sale, YAY! My family loves donuts and they devoured these healthier ones. Used a vanilla glaze instead of cinnamon sugar. AWESOME! item not reviewed by moderator and published
I love them. I saw the show and I had to make them. I put them in my little doughnut maker and they were soooooooooooooooo awesome. I followed the exact recipe and I would not change a thing. I love the cake texture. I will make them over and over again. You have to try these. item not reviewed by moderator and published
Good but a little dense, does anyone know how to lighten them up? item not reviewed by moderator and published
Love them! Can anybody tell me how to modify this baked recipe for chocolate or devil's food doughnuts? I'm not sure of myself! Thanks! item not reviewed by moderator and published
I've been making these doughnuts for years &amp; suggest the following changes for better results. 1 1/2 cup flour, 1/2 cup cake flour, 3/4 cup sugar, 1/4 tea soda, 2 tea baking powder, 1/4 tea salt, 1/2 tea cinn, 1/4 tea freshly grated nutmeg &amp; 3/4 cup of buttermilk. I use prepared mini muffin pans, bake at 350 for 8-10 minutes. While still warm roll doughnuts in melted butter then in cinn/sugar mixture item not reviewed by moderator and published
This was an absolutely delectable recipe that me and my family love. We were talking about making doughnuts last night and when I looked at the TV this was on. I recommend this for any sweet tooth out there thats wants a special breakfast (I also recommend this with bacon. item not reviewed by moderator and published
I think they were great item not reviewed by moderator and published
The donut hole closed because you put to much batter in the pan so that's not her fault. Try the recipe again going a lil light on placing the batter in the pan...remember they will rise so you only need a lil. item not reviewed by moderator and published
I had the same problem that you are having, so I did a "live chat" with a customer rep for food network by clicking on the "contact us" button at the bottom of the page. She gave me a link that led me to instructions on how to reset my browser, which is Internet Explorer. She said I could also try using a different browser, such as Google Chrome. I didn't want to reset the settings on Internet Explorer, so I logged on to Food Network using another browser, Google Chrome. It worked!! item not reviewed by moderator and published
Thanks! I was wondering how to print as well. item not reviewed by moderator and published
Thanks. I would not know how to print it either item not reviewed by moderator and published
thanks, tried a bunch of stuff but switching to google chrome seems to have worked item not reviewed by moderator and published
Thank you for the hint about copy and print, it is a mess otherwise. I thought the old website was great, why mess up a good thing. item not reviewed by moderator and published
Thanks for the info. It's really difficult to follow a recipe with all the extra verbiage added on. I've been sending e-mails to customer service about the new website, but so far nothing. item not reviewed by moderator and published
Exactly! People, stop rating recipes you either have not made yet (but it looks good or bad to you) or recipes you have altered so much that you are no longer making the "actual recipe" as written! It's annoying and helps no one. item not reviewed by moderator and published
I agree. I complained about this in past on other recipes. Your suppose to rate recipe as instructed. Then change later if you want item not reviewed by moderator and published
Probably would work but cooking time may need to be longer so that the center gets completely baked through. Also, maybe lower cooking temp a bit to accommodate longer cooking time (don't want to burn them or have edges get dried out.) item not reviewed by moderator and published
Gee, maybe it's because YOU changed the recipe, lol. Why do people take a recipe, change it, and then give it low ratings? YOU ARE THE ONES screwing up the recipe. item not reviewed by moderator and published
Exactly item not reviewed by moderator and published
thank you trueconscious168, a pet peeve of mine when I read reviews with low scores, because someone didn't FOLLOW THE RECIPE!!!! GOOD GRIEF!! item not reviewed by moderator and published
Diddo. How can you give the recipe just 3 stars when you did not follow the recipe. Ratings should be for the recipe as stated. Anything else is NOT the recipe item not reviewed by moderator and published
How can something be pretty tasty with a bad aftertaste....smh!!!! item not reviewed by moderator and published
Maybe if you had made the recipe as written they would have turned out better! It's annoying that you gave a recipe a low rating and you essentially did not make it! item not reviewed by moderator and published
Maybe it's the cinnamon giving the bad aftertaste. I have found that a bit too much of it does cause an aftertaste, sort of bitter. item not reviewed by moderator and published
How can you give it three stars since you changed the recipe? Really? item not reviewed by moderator and published
hi - when you substituted buttermilk, did you adjust the baking powder ? item not reviewed by moderator and published
Tip from King Arthur Flour to use pastry flour for a lighter doughnut. 4 Oz by weight of pastry flour is the equivalent of 1 cup of all-purpose flour. Pastry flour takes up less volume than all-purpose flour, but weighs the same as all-purpose flour. 1¾ Cups Pastry Flour is about 2 Cups of All-Purpose. Weight is a better measure than volume. item not reviewed by moderator and published
I love, love King Arthur products. I will order the pastry flour. I always weigh my flours, per King Arthur. Thanks item not reviewed by moderator and published
So helpful! I read the recipe and suspected there was too much sugar. Thanks for the modification carol mac. item not reviewed by moderator and published

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