Baked Cinnamon Doughnuts

I have an exciting announcement: I will be debuting The Sweetest Beet this Saturday (May 30th) at the West River Farmers Market in Londonderry! I can’t wait to see you all there and to eat some sweets with you. 

And, actually, I guess I have two announcements. The second?

Doughnuts. That is all. Soft, sweet, fluffy doughnuts. 

I finally invested in a doughnut pan and I’m pretty sure it’s the smartest purchase I’ve ever made. Doughnuts no longer require vats of boiling oil, something very appreciated as we seem to have skipped the warm spring months and jumped right into 5000% humidity. And, as anyone who’s deep-fried doughnuts knows, the process is very long and very messy. I’m talking hot, bubbling oil people, not a pretty sight. Skipping the deep frier also improves the nutrition, making doughnuts a wholesome treat (because it’s basically a salad).

To break in my pan I went for a classic cinnamon doughnut. Don’t get me wrong, I can’t wait to start throwing in dark chocolate or grated carrots or fresh strawberries, but I wanted my first doughnut-baked-in-a-pan adventure to be a simple and delicious one. And that is exactly what I got. 

The doughnuts come together with a simple batter that bakes into cinnamon-y pillows. If that’s not enough, when warm, they’re brushed with a bit of melted coconut oil and then dipped in a coating of cinnamon sugar. This layer adds the slightest crunch, balancing with the fluffy interior. 

Since this weekend is my first (!!) at the farmers market, I will be bringing my doughnuts, not to worry. This means that soon one (or twelve, no judgement) of these doughnuts could be in your hands. And really, is there a better way to start off the weekend? 

I can’t wait to see you all in Londonderry on Saturday! If you haven’t already, also make sure and subscribe to my blog so you can stay updated on all of my baking adventures.