Let’s get straight to the food, shall we? Maybe it’s a bit of a stretch to consider doughnuts part of this back to basics series, but for some people doughnuts are a basic breakfast staple. Me? I’m not a huge doughnut eater, but when I came across this recipe for a homemade version that’s baked instead of fried it intrigued me.
As with all things homemade, these doughnuts are different than those you might pick up at the store. They’re slightly denser than traditional raised doughnuts, and lighter than a cake variety. But for those of you whose idea of a good weekend breakfast doesn’t include a deep-fryer, they make a great alternative to what is traditionally available for purchase.
There’s a little time and effort involved in making doughnuts at home. It’s important to give them adequate time to rise, and then rise again once you cut them into rings. When I first started making them, I was doubtful the dough would rise enough since it seemed rather dense. But giving the full hour on the first rise, then 45 minutes on the second was the trick. And the result? Once I dropped them off at work they were gone in under an hour.
Cinnamon-Sugar Baked Doughnuts
The original recipe for these doughnuts comes from one of my favorite healthy living bloggers, Heidi Swanson of 101Cookbooks.com. Since this is one of those recipes that I didn’t change at all, I’ll shoot you over to her site for the recipe. You can get it and print it off here.