Holy moly – as Fall is trying to creep over Texas my all-things-fall-food cravings have been off the charts! It’s not cool enough for hot apple cider or a hotty toddy quite yet but I can totally indulge in a homemade cinnamon donut.
Last Fall, Sarah was around to provide (almost on demand because she’s cool like that) homemade donuts but I had to be a big girl and find a recipe to satisfy my deep need for a warm baked donut. I was surprised how many variations there are out there – some with cake flour, some with buttermilk, some with baking powder, some with ingredients I’d have to order from specialty food stores across the country (kidding – but it sure felt like it!). And then there was Ina. My pretend-BFF who is always ready with a perfectly reasonable and simple and delicious recipe for me.
I used Ina Garten’s Cinnamon Donut Recipe with a few modifications – I added a little extra vanilla (because how bad can that be?), an accidental extra dash of nutmeg, and because I didn’t have whole milk, I used half 2% milk and made up the difference with half and half.
I gotta say – they hit the spot. I still miss sitting at Sarah’s kitchen table eating piping hot donuts while we’re supposed to be working – but at the bare minimum I can whip up comparable batch to tide me over! Also, now that I own my own donut pans I can only imagine what concoctions will make their way into my oven – there are so many flavor combinations to try! I feel a donut series coming on…