Epicure's Best Baked Doughnuts

By carol gorman

Ingredients

• 1 1/4 cups (310 ml) all-purpose flour
• 2 tsp (10 ml) Epicure’s Baking Powder
• 1/4 tsp (1.25 ml) finely ground Epicure’s Sea Salt
• 1/2 tsp (2.5 ml) Epicure’s Cinnamon (Ground)
• 6 Tbsp (90 ml) unsalted butter, softened
• 1/2 cup (125 ml) sugar
• 1 tsp (5 ml) Epicure’s Pure Vanilla Extract
• 1 eggs
• 1/3 cup (80 ml) low-fat milk, divided
• Vegetable oil, for brushing

Details

Servings 24
Adapted from recipe2.epicureselections.com

Preparation

Step 1

Instructions

Sugar & Spice Topping
1 cup (250 ml) sugar or icing sugar
2 Tbsp (30 ml) Epicure’s Cinnamon (ground)or your favourite Epicure spice blend

1. Preheat oven to 400° F (205° C).
2. In a bowl, whisk flour, Baking Powder,salt, and Cinnamon.
3. In a second bowl, beat butter and sugar until creamy. Beat in Vanilla Extract and egg.
4. Alternating between dry ingredients and milk, mix together until just combined.
5. Place Silicone Mini Doughnut Mold on Epicure’s Baking Sheet. Using Epicure’s Silicone Basting Brush, lightly brush with oil.
6. Fill each mold 2/3 full.
7. Bake 12–15 minutes, until a toothpick inserted comes clean.
8. When cool to the touch, flip Doughnut Mold onto Baking Sheet and twist to pop out doughnuts. If using icing sugar for topping, let cool completely before topping.
9. In a small bowl or paper bag, combine sugar and Cinnamon. Gently toss doughnuts in topping, shaking off excess. Enjoy!