Well let me tell you a quick story. It is another one of those stories where I had to grow up once again and be an adult real quick like. So, I was supposed to fly out to Glasgow on Wednesday to visit Charles. I woke up at 6 am and was in my car driving to DC by 6:25 am. I made it to DC, repacked, and hopped in a cab to the airport with plenty of time to make my 4:29 pm flight. The flight was of course delayed, but I wasn't worried yet as I still had plenty of time. Well long story short, and 3 hours later of just sitting on the airplane in DC we finally took off. I of course missed my flight to Glasgow out of New Jersey (there being only one direct flight a day), so off to a hotel I went. But I can't complain because I still get to go to Scotland!...even if it is a day late.
This is what happens after 2 and half hours on the plane. I start to text pictures of what is going on to keep myself entertained.
But before I got on the road, even before Christmas, on Christmas Eve for an annual Christmas Eve brunch, I made the last donuts of the month...a Classic Cinnamon Sugar Donut. These donuts turned out great and I will definitely be making them again. The cinnamon sugar coating adds great texture to these light and fluffy donuts. Once again, you can totally mix the ingredients together the night before. I whisked together the dry ingredients in one container, and mixed the wet ingredients (minus the oil) in another; storing both in the refrigerator. Any who, you should totally try these donuts...yes I am being a donut pusher, but seriously these are worth it. Enjoy!
All mixed up and ready for the pans.
Into the oven...
Fresh out of the oven, fluffy and golden brown.
Donuts cooled and ready for the butter and cinnamon sugar.
Maple Donuts with Maple Glaze and Bacon Crumbles: (recipe adapted form Cooking with My Kid)
*makes a dozen donuts
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large egg (lightly beaten)
6 oz non-fat plain Greek yogurt
6 oz skim milk
2 tablespoon canola oil
4 teaspoons vanilla extract
2 tablespoons honey
3 tablespoons brown sugar
Topping:
1/2 cup granulated sugar
6 teaspoons cinnamon
3/4 cup unsalted butter, melted
1. Preheat the oven to 400 degrees. Spray 2 donut pans with non-stick cooking spray.
2. On a microwave safe plate, microwave 3 pieces of bacon, at a time, on top of a paper towel or until bacon is crispy. Allow bacon to cool and then crumble. Set aside.
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
4. In another bowl stir together the oil, vanilla extract, maple syrup, eggs, yogurt and milk.
5. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined.
6. Divide batter evenly into greased donut pans. The batter will be pretty thick and airy. Using a Ziploc bag as a piping bag or a measuring cup, fill 3/4 full and spread out to make even if necessary Before baking be sure to clean off any stray dough around the circle so there’s a hole in the middle of the donut. Bake for 10 minutes or until golden brown. Let cool for a few moments and then let the donuts finish cooling on a cooling rack.
7. While the donuts are cooling prepare the cinnamon sugar. Mix 1/2 cup sugar with 6 teaspoons cinnamon.
8. Once donuts are cool, using a pastry brush, brush one side of each donut with the melted butter and then dip in the cinnamon sugar. Do one side of each donut and then flip over and do the other side. Serve and Enjoy!
**Donuts definitely best on the first day.
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