Homemade Donuts

Happy Day After Christmas!

Last Friday night, hubby and I tested out a chocolate donut recipe that I was thinking of making for Christmas morning breakfast when the in-laws came over. The taste was okay (not great), but the frosting was terrible: it hardened too quickly and wouldn't spread over the top of the donuts. In addition to the terrible frosting, it turns out hubby was allergic to something in them so I picked out another donut recipe from my Pinterest boards and resolved to try this one out the next morning. They turned out PERFECT! 

The link to the original recipe can be found HERE at Camille Styles.

I adapted it a bit for our household using this recipe:

• 5 tablespoons lite margarine
• 1/2 cup sugar
• 1 egg
• 1 1/2 cups flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cup vanilla almond milk

• 3 tablespoons lite margarine, melted
• 1/2 cup sugar
• 1 tablespoon cinnamon

1. Preheat the oven to 350 degrees. Coat two donut pans with nonstick cooking spray and set aside.
2. Cream together butter and sugar until fluffy. Add egg; mix well.
3. Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
4. Fill donut tins half full. Bake 15-20 minutes. Take out of pan and immediately and dip tops into melted margarine, then sugar and cinnamon mixture. Makes 12 donuts.

A few tips and tricks:

1. The original recipe calls for 6 big donuts. Mine easily made 12 regular sized donuts so the number you get will depend on the size of your donut pan.
2. I used my stand mixer for everything. I did not beat my egg first nor did I add the dry ingredients alternately with milk. I threw my egg in whole (minus the shell obviously...) and mixed it up, sifted my dry ingredients right into the mixer's bowl, poured the milk in right after, and turned her on. I imagine if you do not use a stand mixer you will probably want to follow all of the steps in the recipe.
3. To easily fill the donut pan, pour your batter into cupcake decorating bags (Pastry bags? Piping bags? I don't know what they are called) and squeeze the batter into the tins. WAY easier than trying to spoon it in and hope to not make a mess.
4.  Camille Styles says these also work great as muffins. 

Enjoy!