It’s really hard to miss the fact that it’s Fall.
Pumpkin everything, EVERYWHERE. Pies, scones, biscuits, breads, donuts, muffins, cakes – you name it, it’s probably got a pumpkin variation out there somewhere.
APPLE everything, everywhere. Pies, drinks, cider, breads, muffins – you name the baked good, it’s probably got an apple variation out there somewhere.
Cinnamon everything, everywhere. (You’re picking up on my trend, right?).
Even though winter has melted into spring here in Australia, daily I am reminded of the fact that it’s Fall in America. In fact, if I lived in a cave with wi-fi as my only access to the outside world, I’d still know it was Fall in America right now. Thanks, Pinterest and Blog Land. Top points to you for keeping me in the know.
So to celebrate Fall (which, in reality, will turn into an icy cold winter very very soon), I’m sharing my all-time favourite doughnut recipe with you today.
It’s one that was shared on this blog years and years ago, but I’ve slightly updated the recipe to reflect what works best for me. And trust me, I’m now highly experienced with making these donuts. I’ve made them dozens of times – they’re that popular.
These doughnuts are a lot different to the usual homemade donut recipe as they’re not cake donuts – they’re the proper yeast donuts, but they’re baked and not fried. They’re soft, fluffy and taste just like the fried store-bought version so you’d never guess they were homemade.
The recipe is very popular at my house too. I’ve lost count of how many times the words “can you make those donuts again, Graaace?” has been voiced in my household. Not that I mind – these donuts are a little time consuming, but I enjoy making them. Make sure you follow the instructions carefully to ensure you get the best possible results. Also, make sure you don’t coat them with too much cinnamon and sugar. Only a light sprinkling works best.
You can even made donut holes with this recipe. Boy, are those good.
This donut recipe is my all-time favorite and I haven’t come across a similar recipe in all my recipe-searching travels. It’s truly one of a kind.
Note: I don’t have a cookie cutter so I used a cup and an eggcup to make the donut shape instead. It worked a treat!